Easy Skillet Flatbreads
Soft homemade flatbreads cooked in a hot skillet using simple pantry ingredients. Perfect for wraps, curries, soups, kebabs, and quick family meals.
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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.
Servings: 15 Flatbreads