Easy Skillet Flatbreads
There’s a good chance these flatbreads have become the recipe I make most often from this dough. They’re soft, flexible, and incredibly versatile, making them perfect for wraps, dipping into soups, serving alongside curries, or even using as a quick pizza base.
One of the best things about this recipe is how quickly it comes together. There’s no kneading. Simply mix the dough, roll it out, and cook each flatbread in a hot frying pan. Fresh homemade bread really doesn’t get much easier than this.
These flatbreads were created during a fun kitchen experiment using my Homemade Pizza Dough recipe. While filming a YouTube video, I realized the same dough could be transformed into completely different breads simply by changing the way it was shaped and cooked. Along with bagels and English muffins, these flatbreads quickly became one of my favourite discoveries.
For this recipe, I’ve written the dough as a standalone batch so you can make 8–10 flatbreads. If you’d like to make pizza instead, you can find my original Homemade Pizza Dough recipe here.
Watch the Video
In the video, you’ll see how I make the dough, roll the flatbreads, and cook them in a dry frying pan until beautifully puffed and golden. It’s amazing how different they become from the bagel and English muffin versions, despite starting with exactly the same dough.
One Dough, Three Breads: Bagels, English Muffins & Flatbreads
Links to Other Recipes
This versatile dough can also be used to make:
Other Recipes You May Like
- Hearty Savoury Mince with Potatoes & Vegetables
- My Famous Creamy Chicken Soup
- 3 Delicious Homemade Dips You Can Make in Minutes!
- Beginner-Friendly Focaccia Bread | Step-by-Step Homemade Recipe
Recipe Card
Makes: 10 -20 flatbreads
Prep Time: 20 minutes
Cook Time: 1-2 minutes
Ingredients
- 2½ cups warm water (610g)
- 2 Tbsp sugar (30g)
- 3 tsp dried yeast (10g)
- 6-7 cups plain flour (900g)
- 4 Tbsp olive oil (50g)
- 1.5 tsp salt
Method
- In a large bowl, combine the warm water, sugar, and yeast. Leave for 5–10 minutes until the yeast becomes foamy and activated.
- Add the flour, olive oil, and salt. Mix until a soft dough forms. This can be done by hand, with a stand mixer, or using a bread maker dough cycle. Start with the 6 cups of flour but you may end up needing the full 7 cups. The dough should be slightly sticky. Let it rest to hydrate for roughly 10 minutes
- Turn the dough onto a lightly floured surface and divide it into 10-20 equal portions.
- Roll each portion into a thin circle or oval, you want them quite thin.
- Heat a large dry frying pan or skillet over medium-high heat.
- Cook the flatbreads one at a time for 1–2 minutes per side, or until bubbles form and golden-brown spots appear.
- Transfer the cooked flatbreads to a clean tea towel and cover while you cook the remaining flatbreads. This helps keep them soft and pliable.
- Serve warm or allow to cool completely before storing.
What to Serve with This Recipe
- Curries
- Soups and stews
- Pulled meats
- Homemade kebabs
- Dips and spreads
- Salad wraps
- Slow cooked meats
Stacey’s Kitchen Tips
- Keep the cooked flatbreads covered with a tea towel to help them stay soft.
- If the dough springs back while rolling, let it rest for 5 minutes before trying again.
- A hot pan helps create the characteristic bubbles and golden spots.
- Roll the dough fairly thin for the best texture.
- Flatbreads cook quickly, so stay nearby and keep an eye on them.
Variations & Substitutions
- Add dried herbs to the dough.
- Brush with garlic butter after cooking.
Storage, Freezer & Make-Ahead Notes
- Store in an airtight container for up to 3 days.
- Freeze for up to 3 months.
- Separate flatbreads with baking paper before freezing.
- Reheat briefly in a frying pan or microwave before serving.
Final Thoughts
I love discovering ways to get more out of a single recipe, and this dough has certainly earned its place in my kitchen. It’s amazing how one simple dough can become something completely different with just a few small changes.
Stacey
Easy Skillet Flatbreads
Ingredients
- 2½ cups warm water 610g
- 2 Tbsp sugar 30g
- 3 tsp dried yeast 10g
- 6 cups plain flour 900g
- 4 Tbsp olive oil 50g
- 1.5 tsp salt
Instructions
- In a large bowl, combine the warm water, sugar, and yeast. Leave for 5–10 minutes until the yeast becomes foamy and activated.
- Add the flour, olive oil, and salt. Mix until a soft dough forms. This can be done by hand, with a stand mixer, or using a bread maker dough cycle. Start with the 6 cups of flour but you may end up needing the full 7 cups. The dough should be slightly sticky. Let it rest to hydrate for roughly 10 minutes
- Turn the dough onto a lightly floured surface and divide it into 10-20 equal portions.
- Roll each portion into a thin circle or oval, you want them nice and thin.
- Heat a large dry frying pan or skillet over medium-high heat.
- Cook the flatbreads one at a time for 1–2 minutes per side, or until bubbles form and golden brown spots appear.
- Transfer the cooked flatbreads to a clean tea towel and cover while you cook the remaining flatbreads. This helps keep them soft and pliable.
- Serve warm, or allow to cool completely before storing.
Notes
Notes
- Cover cooked flatbreads with a tea towel to keep them soft.
- A hot pan helps create the classic bubbles and golden spots.
- The dough should be rolled fairly thin for the best results.
Variations
- Add herbs, seeds, or garlic butter.
- Shape into smaller flatbreads for wraps and lunchboxes.
Storage
- Store in an airtight container for up to 3 days.
- Freeze for up to 3 months.
- Reheat before serving for the best texture.
