Homemade Thin Skillet Flatbread
Simple yeast-raised flatbreads rolled thin and cooked on both sides in a skillet.
By Moow Editorial ·
- Resting the dough well and covering the cooked breads prevents dryness.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 10 medium flatbreads
- Prep time: 20 minutes, plus 1 hour rising
- Cook time: 45 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 10 medium flatbreads.
- Calories: 170 kcal
- Protein: 5 g
- Carbohydrates: 27 g
- Fat: 5 g
- Sodium: 468 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 1/4 U.S. cups (300 ml) warm water
- 3 tablespoons neutral oil
- 2 teaspoons (10 ml) salt
- 20 g fresh yeast, or 7 g (2 1/4 teaspoons) instant yeast
- 3 cups (360 g) all-purpose flour, plus more for rolling
Directions
1. Knead the warm water, oil, salt, fresh yeast, and enough flour into a smooth dough.
2. Cover and let rise until doubled, about 1 hour.
3. Divide into 15 equal balls.
4. Roll each ball thin with a rolling pin.
5. Cook each flatbread in a nonstick skillet over medium heat until spotted on both sides.
6. Stack the cooked breads under a clean cloth so they stay soft.
Sources
Contains wheat and yeast. Keep the water warm, not hot, so it does not kill the yeast.