Soft Skillet Flatbread
Pillowy yeast-raised flatbreads cooked in a hot dry skillet and served warm, optionally brushed with butter.
By Moow Editorial ·
- Cook in a hot, dry skillet and stack the finished breads under a clean towel to keep them soft.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: Makes 6 flatbreads
- Prep time: 20 minutes, plus 1 hour 30 minutes rising
- Cook time: 10 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of Makes 6 flatbreads.
- Calories: 360 kcal
- Protein: 12 g
- Carbohydrates: 59 g
- Fat: 7 g
- Sodium: 836 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Dough
Have these measured and ready before you begin.
- about 1 2/3 U.S. cups (400 ml) warm milk
- 7 g (2 1/4 teaspoons) instant yeast
- 1 tablespoon plus 1 teaspoon (20 ml) granulated sugar
- 2 teaspoons (10 ml) salt
- about 3 1/3-3 3/4 U.S. cups (800-900 ml by volume) all-purpose flour
- 2 tablespoons melted butter, optional, for finishing
Directions
1. Stir the yeast and sugar into the warm milk and let stand for 5 minutes.
2. Add the salt and gradually knead in the flour until the dough is very soft but no longer sticky.
3. Cover and let rise for 1 hour.
4. Divide into 6 balls, cover, and rest for 15 minutes.
5. Roll each ball to about the size of a dessert plate, cover, and rest for another 15 minutes.
6. Heat a dry skillet over medium-high heat. Cook each flatbread for about 2 minutes per side, turning when it puffs and adjusting the heat to prevent scorching.
7. Brush with butter if desired and serve warm.
Sources
Contains milk and wheat. Use warm—not hot—milk so the yeast remains active.