Soft, golden, lightly crispy, and beautifully layered, these homemade flatbreads are cooked directly in a skillet. They’re perfect with curries, grilled meats, eggs, hummus, dips, or simply brushed with butter. Similar skillet flatbreads are commonly made with flour, yogurt or water, salt, and oil, then rolled thin and cooked in a hot pan.
Ingredients
Makes: 6 large flatbreads
- 3 cups (375 g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar — optional
- ¾ cup (180 ml) warm water, plus a little more if needed
- 2 tablespoons olive oil
- 3 tablespoons melted butter or olive oil, for layering
- Extra flour, for rolling
- Extra oil or butter, for cooking
Instructions
1. Make the dough
Add flour, salt, and sugar to a large bowl. Gradually add warm water and 2 tablespoons olive oil. Mix until a soft dough forms.
2. Knead
Knead for about 5–7 minutes until the dough becomes smooth and elastic. It should be soft but not excessively sticky.
3. Rest the dough
Cover and let it rest for 20–30 minutes. Resting helps relax the gluten, making the dough much easier to roll thin.
4. Divide
Divide the dough into 6 equal balls. Keep them covered so they don’t dry out.
5. Roll and layer
Roll one dough ball into a very thin circle. Brush lightly with melted butter or olive oil. Fold or gently roll the dough over itself to create layers, then flatten and roll again into a round flatbread.
6. Cook
Heat a heavy skillet over medium-high heat. Place the flatbread in the hot pan and cook for about 1–2 minutes, until golden spots and bubbles appear.
7. Flip
Turn it over and cook the other side for another 1–2 minutes, brushing with a tiny amount of butter or oil if desired. Skillet flatbreads generally cook quickly once the pan is properly hot.
8. Keep soft
Transfer to a plate and cover with a clean kitchen towel while cooking the remaining flatbreads. This helps retain their softness.
Serving Ideas
Seve warm with:
- Curries and stews
- Grilled chicken or kebabs
- crambled or fried eggs
- Garlic butter
- Hummus
- Cucumber-yogurt dip
- Cheese
- Fresh salad
Estimated Nutrition
Per 1 flatbread, assuming 6 servings:
- Calories: ~300–320 kcal
- Protein: ~7 g
- Carbohydrates: ~48–52 g
- Fat: ~9–11 g
- Fiber: ~2 g
- Sodium: ~390–450 mg
- Sugar: ~1 g
Nutrition is an estimate and will vary depending on the amount of oil/butter used and the exact flour. Comparable skillet flatbread recipes report roughly 198–322 calories per serving depending on ingredients and portion size.
Q&A
Q: Can I make these without butter?
A: Yes. Use olive oil instead. You can also reduce the oil for a lighter version.
Q: Why is my flatbread hard?
A: The dough may be too dry, or the flatbread may have been cooked too long. Keep the dough soft and avoid overcooking.
Q: Why does my dough keep shrinking when I roll it?
A: It needs more resting time. Cover it and let it rest another 10–15 minutes before rolling.
Q: Can I use whole-wheat flour?
A: Yes. Try replacing about half of the all-purpose flour with whole-wheat flour. The bread will be slightly denser.
Q: Can I prepare the dough ahead of time?
A: Yes. Keep the covered dough refrigerated and bring it closer to room temperature before rolling.
Q: How do I keep the flatbreads soft?
A: Stack them immediately after cooking and cover them with a clean towel. This traps some steam and keeps them flexible.
Q: Can I freeze them?
A: Yes. Cool completely, separate them with parchment paper, place in a freezer bag, and freeze. Reheat directly in a skillet.