Sizzle up your kitchen with our easy Skillet Flatbread recipe! Golden, fluffy, and utterly delicious—it’s the perfect companion to any meal or as a snack with your favorite dips.
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A few details on how to make these fluffy flatbreads
- Make sure you choose the warmest place in your home to let the dough rise. If the temperature is too cold, it will prevent the yeast from activating (and the dough from rising!).
- Placing the dough in the fridge for 15 minutes before shaping the flatbreads makes the stretching of the dough easier.
- Covering the pan with a lid while baking is THE important step to get the fluffiest flatbreads. Make sure you have a lid that covers your skillet well to create a steamy environment.
What to serve with these Fluffy Skillet Flatbreads?
I recommend serving and dipping them into Muhammara (Roasted Red Pepper Dip) With Pomegranate, Mutabbal (Middle Eastern Eggplant Dip), or Roasted Beet And Lemon Dip! More of a cheese afficionado? Dig them into Garlic Baked Brie With Herbs And Pine Nuts or Whipped Ricotta Dip With Roasted Olives
Other Delicious Bread-Based Recipes
Recipe FAQs
The flatbreads can be kept for up to 3 days in the fridge in a ziplock bag. I recommend warming them up in a toaster for a few minutes when they have been stored in the fridge.
The flatbreads can be frozen for up to 3 months! Very handy to have some on hand for a last-minute gathering. Just thaw the flatbreads and warm them up in a taster just before serving.
Fluffy Skillet Flatbreads
PRINT SAVEEQUIPMENT
- Mixing Bowl
- Stand Mixer
- Cast Iron Skillet
INGREDIENTS
- 4 ¼ cups (500 g) all-purpose flour
- 2 ¼ teaspoons (7 g) active dry yeast one packet
- 1 teaspoon (4 g) sugar
- 1 teaspoon (4 g) fine sea salt
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 ⅕ cups (300 ml) lukewarm water
INSTRUCTIONS
- In a mixing bowl or a stand mixer’s bowl, add flour, instant dry yeast, sugar, salt, extra-virgin olive oil, and lukewarm water.
- By hand or using the mixer’s hook, knead the dough for 5 minutes, until the dough is smooth. The dough is wet and sticky, this is normal!
- Cover the mixing bowl with cling film and let the dough rise for 1 hour, or until it has doubled in size. Place the mixing bowl in the warmest spot in your kitchen to quicken the rising process.
- Once the dough has risen, remove the air by gently punching it with your fist.
- Transfer the dough to a bowl lightly greased with olive oil. Cover with cling film and put in the fridge for another 15 minutes (it will harden the dough and make it easier to shape).
- Then, transfer the dough to a flat surface and cut the dough into 6 evenly sized balls (around 4.2 ounces / 120 g each). No need to add flour, the olive oil at the bottom of the bowl will make it easy to manipulate the sticky dough.
- Using your hands, stretch a dough ball into a 6-7 inches (15-20 cm) wide circle.
- Heat a non-stick pan or a skillet over medium flame. Make sure to use a lid or a large heat-resistant plate to cover the pan. Covering the pan with a lid allows you to keep the steam in and make the flatbread super fluffy.
- Cook each flatbread in the pan with the lid on for about 2 minutes on each side, until slightly coloured and still soft.
- Repeat the process until all the flatbreads are cooked.
- Enjoy warm!
Love this recipe and, the ease of it. Thank you for sharing.
Thank you so much for the lovely review, Maria! I’m so glad you enjoyed the recipe 🙂