Drop by my kitchen and you are likely to find a bag of store-bought naan, pita, or some other flatbread. But, did you know that you can make delicious flatbread at home, in a non-stick skillet? It just takes a few common kitchen ingredients, a bit of time (for the dough to rise) and before you know it, you’ll have a piping hot pile of flatbreads ready for anything from breakfast pizza topped with an egg, to wraps for grilled meat & veggies, an addition to a charcuterie board, or simply to scoop up some homemade hummus.
- 2 cups all purpose flour, plus more for rolling
- 3 teaspoons sugar
- 1 x 8g pouch active dry yeast
- 1 teaspoon salt
- 3 tablespoons plain Greek yogurt
- 2 tablespoons extra virgin olive oil
- 3/4 cup warm water (about 100°F)
- 3 tablespoons olive oil, for brushing on finished flatbread
In a medium bowl, dissolve the active dry yeast and 1 teaspoon of the sugar with 3/4 cup warm water (about 100°F). Let it sit until frothy, about 10 minutes.
In a large bowl, whisk together the remaining 2 teaspoons of sugar, flour, salt. Set aside. Once the yeast is frothy, add the yogurt and olive oil to it and whisk to combine. Pour the yogurt mixture into the dry ingredients and mix the dough together with a fork. When the dough is about to come together, dust with flour and knead gently into a soft, slightly sticky dough. As soon as it comes together, stop kneading.
Lightly oil a large clean bowl (the bowl should be large enough to allow the dough to double in size). Transfer the dough to the prepared bowl and cover with plastic wrap. Let sit in a warm place for 1 to 2 hours, or until doubled in size.
Dust a work surface with flour and place the dough on top. Sprinkle some flour on top of the dough. Shape the dough into a long rectangle and cut into 6 equal portions, form each portion into a ball and sprinkle with flour.
Warm a heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into a circular shape about 1/8-inch thick (it should be about 6.5-7” circle). Gently shake the dough to release any excess flour; then lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, 2-3 minutes. Flip the flatbread and cook about 1-2 minutes more until the bottom is lightly browned and blistered in spots.
Remove the flatbread from the skillet and brush with olive oil. Place the flatbread on foil, then fold foil over to cover flatbread. Repeat with the remaining flatbread, adjusting the heat lower if necessary as you go (I usually remove the pan from the heat as I roll out the next flatbread, so it doesn’t get too hot and burn the flatbread).
Keep the cooked flatbread warm, by placing the foil packet in a 200°F oven. Store leftovers in a Ziplock bag.
Servings: 6 flatbread
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Inactive Time: 1 to 2 hours rising time
Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!