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Recipes > Skillet Flatbreads

Skillet Flatbreads

Using a basic ratio of five pantry staples, you can have fresh, hot bread on the table in less than an hour AND no need to turn on the oven. Add and change ingredients to your taste, and you'll have an endless array of tasty flatbreads to accompany any meal.

Prep

20 mins

Bake

30 mins

Total

1 hr

Yield

10 to 12 flatbreads, depending on size

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Ingredients

  • Unbleached All-Purpose Flour — 3 cups (360g)
  • Baking Powder — 2 teaspoons
  • Table Salt — 1 1/2 teaspoons
  • Olive Oil or Vegetable Oil — 3 tablespoons (35g)
  • Ice Water — 1 cup (227g)
  • Vegetable Oil, Additional for Frying — 2 to 3 tablespoons (25g to 35g)

Featured Products

PLAIN FLOUR UNBLEACHED 1KG (#1242)

PLAIN FLOUR UNBLEACHED 1KG (#1242)

$2.80 $2.24

BAKING POWDER 100G (#62712)

BAKING POWDER 100G (#62712)

$2.50 $2.00

FINE SEA SALT 1KG (#58415)

FINE SEA SALT 1KG (#58415)

$3.60 $2.88

EXTRA VIRGIN OLIVE OIL 1L (#108133)

EXTRA VIRGIN OLIVE OIL 1L (#108133)

$16.00 $12.80

Instructions

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  1. Place the flour, baking powder, and salt in a large mixing bowl and stir to combine.
  2. Add the oil and ice water, and mix to make a soft, cohesive dough. Adjust with flour or water as needed. The dough should be moist but not sticky. Cover with plastic wrap, and let rest for 10 minutes.
  3. Preheat a heavy-bottomed skillet on the stovetop. Add 1 tablespoon oil and heat until the oil starts to shimmer in the pan.
  4. Divide the dough into 10 to 12 equal pieces. Each piece should weigh about 1 1/2 to 2 ounces, about the size of a large egg. Dredge each piece in flour, and roll to a rough circle or oval, about 1/4″ thick. OR hand shape the pieces by flattening between your palms.
  5. In batches, fry the flatbreads in the hot oil for 2 to 3 minutes, or until golden brown. Flip and fry on the second side for another 2 minutes. Transfer from the pan to a rack to cool slightly before serving. Add more oil as needed for frying successive batches.

Similar Recipe

Chocoflan

Tips

  1. Place the flour, baking powder, and salt in a large mixing bowl and stir to combine.
  2. Add the oil and ice water, and mix to make a soft, cohesive dough. Adjust with flour or water as needed. The dough should be moist but not sticky. Cover with plastic wrap, and let rest for 10 minutes.
  3. Preheat a heavy-bottomed skillet on the stovetop. Add 1 tablespoon oil and heat until the oil starts to shimmer in the pan.
  4. Divide the dough into 10 to 12 equal pieces. Each piece should weigh about 1 1/2 to 2 ounces, about the size of a large egg. Dredge each piece in flour, and roll to a rough circle or oval, about 1/4″ thick. OR hand shape the pieces by flattening between your palms.
  5. In batches, fry the flatbreads in the hot oil for 2 to 3 minutes, or until golden brown. Flip and fry on the second side for another 2 minutes. Transfer from the pan to a rack to cool slightly before serving. Add more oil as needed for frying successive batches.

Education

Baking School

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Shop This Recipe

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.80

FINE SEA SALT 1KG (#58415)

3.60

BAKING POWDER 100G (#62712)

2.50

CANOLA OIL 2L (#107624)

9.80

EXTRA VIRGIN OLIVE OIL 1L (#108133)

16.00

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