Soft, fluffy, and slightly chewy—perfect for wraps, dipping, or as a side! No oven needed.
📝 Ingredients
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2 cups (250g) all-purpose flour (or bread flour)
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1 tsp instant yeast (or 1 ¼ tsp active dry yeast, proofed)
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1 tsp sugar
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¾ tsp salt
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¾ cup (180ml) warm water (110°F/43°C)
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2 tbsp olive oil (plus extra for frying)
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Optional: 1 tbsp yogurt (for tenderness) or herbs (rosemary, garlic powder)
👩🍳 Instructions
1️⃣ Mix dough: Combine flour, yeast, sugar, and salt. Add water and olive oil, mix until a shaggy dough forms. Knead 5-7 mins until smooth.
2️⃣ First rise: Cover and let rise 1 hour (until doubled).
3️⃣ Divide & shape: Punch down dough, divide into 6-8 balls. Roll each into ¼-inch thick circles.
4️⃣ Cook:
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Heat a skillet over medium. Brush with oil.
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Cook each flatbread 2-3 mins per side (until puffed and golden with charred spots).
5️⃣ Cool: Transfer to a wire rack (keeps them crisp, not soggy).
💡 Pro Tips
✔ No yeast? Use 1 tsp baking powder + ½ tsp baking soda for a quick version.
✔ Extra soft? Cover cooked breads with a towel to steam slightly.
✔ Flavor boost: Brush with garlic butter or sprinkle za’atar after cooking.
🌍 Regional Variations
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Indian Paratha: Layer with ghee, fold, and re-cook for flaky layers.
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Mexican Flour Tortillas: Use lard and roll thinner.
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Middle Eastern Pita: Bake at high heat to puff into pockets.
🍽️ Serving Ideas
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Dips: Hummus, tzatziki, or baba ganoush.
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Wraps: Stuff with grilled chicken, veggies, and sauce.
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Breakfast: Top with eggs and avocado.