Skillet Flat Bread is a simple, versatile homemade bread that comes together without yeast or a long rising time. Made with basic ingredients and cooked right in a skillet, these soft, lightly golden flatbreads are ready in about 30 minutes.
Use them as a wrap for sandwiches and grilled meats, serve them alongside soups and stews, or warm them up for dipping into your favorite sauces. They’re also delicious simply brushed with a little olive oil and served warm.
The dough can be made with regular milk, water, or an unsweetened non-dairy milk such as oat milk, making this an easy recipe to adapt to what you have on hand. Make a batch ahead of time and keep the flatbreads in the refrigerator or freezer for whenever you need a quick homemade bread.
Skillet Flat Bread
Ingredients
- 1 ½ cups flour all purpose
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- ½ cup milk or water ( Optional : you can use unsweetened non-dairy such as Oat milk)
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- In a small bowl, whisk together the olive oil and milk, water, or unsweetened non-dairy milk.
- Slowly pour the wet ingredients into the dry ingredients while stirring. When the dough becomes too thick to stir, use your hands to bring it together into a soft ball.
- If the dough is too sticky, add a little more flour, about 1 tablespoon at a time. If the dough is crumbly and won’t hold together, add water, 1 teaspoon at a time, until the dough comes together.
- Place the dough back in the bowl and cover with a kitchen towel. Let it rest for 10 minutes.
- Divide the dough into 4 equal pieces and roll each piece into a ball.
- Using a rolling pin or the palm of your hand, flatten each ball into a round about 6 inches in diameter and ¼ inch thick.
- Heat about 1 teaspoon olive oil in a skillet over medium-low heat.
- Working one at a time, cook the flatbreads for 3–4 minutes on each side, or until golden brown. Add a little more olive oil to the skillet as needed.
- Serve the flatbreads warm, or allow them to cool to room temperature before storing.
Notes
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
