Description
This easy flatbread recipe yields soft, golden-brown flatbreads perfect for dipping, sandwiches, or as a side to any meal. Made with simple pantry staples, the dough is quick to prepare, rests briefly, and cooks in a skillet on the stovetop for a delicious homemade bread in just 25 minutes.
Ingredients
Dough Ingredients
- 3 cups all unbleached purpose flour (plus additional flour for dusting)
- 2 teaspoons baking powder
- 1 ½ teaspoons salt
- 3 tablespoons olive oil or vegetable oil
- 1 cup ice water
Cooking & Topping Ingredients
- Oil for cooking (about 2 - 3 tablespoons)
- ¼ to ⅓ cup olive oil or melted butter
- 1 teaspoon garlic powder
- Pinch of salt
- Chopped parsley (about 2 teaspoons)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, stir together the flour, baking powder, and salt until well mixed.
- Add Wet Ingredients and Form Dough: Pour in the ice water and olive or vegetable oil. Stir with a wooden spoon or sturdy spatula until the dough forms a soft, moist but not sticky ball. Add a little extra water or flour if necessary to achieve the right consistency.
- Rest the Dough: Cover the dough with plastic wrap and let it rest for 10 minutes to relax the gluten and improve texture.
- Prepare Dough for Rolling: Lightly flour your work surface and turn the rested dough onto it. Flatten the dough slightly and cut into 10 to 12 equal pieces, each about 1.5 to 2 ounces in size.
- Shape the Flatbreads: Roll each piece into a ball for easier handling. Using a rolling pin or your palm, flatten each ball into a thin circle approximately ¼ inch thick.
- Heat Skillet and Add Oil: Heat a cast iron or heavy-bottom skillet over medium heat. Add about 1 tablespoon of oil to the pan to prevent sticking and to help achieve a golden crust.
- Cook the Flatbreads: Cook the flatbreads in batches, placing them in the hot skillet. Cook for about 2-3 minutes on one side until golden brown, then flip and cook for an additional 2 minutes until the other side is also golden.
- Cool the Flatbreads: Transfer cooked flatbreads to a cooling rack and allow them to cool slightly before serving to retain the perfect texture.
- Prepare Optional Garlic Topping: In a small bowl, combine olive oil or melted butter with garlic powder and a pinch of salt.
- Brush and Garnish: After cooking, brush each flatbread with the garlic oil mixture and sprinkle with chopped parsley for added flavor and presentation. Serve warm.
Notes
- For best results, use a well-seasoned cast iron skillet to get an even golden crust.
- If dough is too sticky, add flour a tablespoon at a time; if too dry, add a little extra water.
- Resting the dough is essential to achieve tender flatbread.
- These flatbreads are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Optional garlic topping adds a delightful flavor but can be omitted for a plain flatbread.
