Quick and Easy Skillet Flatbreads
Serves 6
20 mins prep
25 mins cook
45 mins total
Skillet flatbreads that are so soft and delicious. This easy versatile recipe will give you thick flatbreads, thin wraps or quick naan breads.
Optional
Combine wheat flour, all purpose flour, baking powder, baking soda and salt in a large mixing bowl.
Add 2 tablespoons olive oil and yogurt. Mix well and let it rest [timer minutes=5]five minutes[/timer]. Then knead it for [timer minutes=5]five minutes[/timer] until smooth, moist and elastic, dusting with flour as needed. Cover with moist kitchen towel or a lid and let it rest for [timer minutes=10]10 minutes[/timer].
Tip: The dough should be easy to work with, slightly sticky and not dense.
Heat a cast iron skillet or a heavy bottomed skillet at medium setting. It is ready for cooking when you can feel the heat while holding your palm 3 inches above the skillet.
On a work surface dusted with flour, cut dough into 6 pieces and roll them into balls. Roll each ball into a circle or oval disc that is about 1/4 inch for thick flatbreads. Dredge the dough in flour as needed, but keep it minimal.
Place flatbread on the skillet and cook for [timer minutes=2]2 to 3 minutes[/timer], until you see few bubbles. Flip it over and apply 1/4 teaspoon olive oil. Then cook the other side for [timer minutes=2]2 to 3 minute[/timer]s, flip it and apply 1/4 teaspoon olive oil.
Tip: Cooked flatbreads will have golden brown spots on both sides.
Transfer breads to a container lined with kitchen towel and wrap them to preserve moisture and keep them soft.
Thin Flatbread
Divide the dough into 8 portions. Roll the dough to 1/8 inch thick and cook as above.
Naan Style
Roll the dough to 1/4 inch thickness and sprinkle sesame or black seeds and chopped cilantro. Roll it once more to press it in. Cook on both sides [timer minutes=2]2 to 3 minutes[/timer]. Brush with a mixture of melted butter and grated garlic.