• Rebecca M

Quick and Easy Flatbread


  • 1½ cups all-purpose flour

  • ⅛ teaspoon salt

  • ⅓ cup + 2 tablespoons, room temperature

  • 1 tablespoon olive oil extra virgin

  • additional flour for dusting wooden board


  • In a small bowl, whisk the flour with ⅛ teaspoon of salt. Set aside.

  • In a larger mixing bowl, place water along with a couple of tablespoons of the dry ingredients.

  • Start whisking together with a fork.

  • Slowly incorporate a few more tablespoons of flour and keep whisking together.

  • When approximately half of the flour mixture is incorporated, add 1 tablespoon of oil.

  • Use your hands to knead in the rest of the flour, a few tablespoons at a time.

  • Once you have a ball of dough, knead for approximately 2-3 minutes.

  • Cover with plastic film and allow it to rest for about 30 minutes at room temperature. It can also be refrigerated overnight.

  • Cover the ball of dough with plastic film. Allow to rest for about 30 minutes at room temperature.

  • Divide the dough into 8 sections. Roll out each section in a ball.

  • Dust wooden board an

d rolling pin lightly with flour.

  • Roll out each ball of dough into a 6 inch round disc -about 1/8 inch thick.

  • Continue to roll out the other balls of dough (discs can be stacked, separated with a piece of parchment paper).

  • Heat a large grill pan, cast-iron skillet or non-stick pan over medium-high heat.

  • Add the rolled out dough.

  • Cook until charring occurs, about 1- 2 minutes. Adjust heat accordingly.

  • Flip and continue to cook for an additional 1 minute.

  • Transfer stovetop flatbread to a baking sheet. Repeat the same procedure for the rest of the dough.

  • Serve immediately with your favorite toppings.

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