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PREP : 15 MIN | COOK : 55 MIN |INACTIVE : 1H15| TOTAL : 2H25 | SERVE : 6 LARGE FLATBREADS
One of the fluffiest options to dig in! This recipe is made quicker by cooking the flatbreads in a skillet or pan with the lid on. It creates a steamy environment that makes the flatbreads super fluffy on the inside and crispy on the outside. A must-try for your next gathering!
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 this Spicy Roasted Mushrooms and Feta Dip or this Turmeric Flavoured Baba Ganoush with Crumbled Feta Cheese and Sumac.
Other Delicious Bread-Based Recipes
FREQUENTLY ASKED QUESTIONS
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.
Recipe
Print Fluffy Skillet Flatbreads
One of the fluffiest options to dig in! This recipe is made quicker by cooking the flatbreads in a skillet or pan with the lid on. It creates a steamy environment that makes the flatbreads super fluffy on the inside and crispy on the outside. A must-try for your next gathering!
- Total Time: 2H25
- Yield: 6 large flatbreads 1x
Ingredients
4 and ¼ cups (500 g) of all-purpose flour
2 and ¼ teaspoons (7 g) or one packet of active dry yeast
1 teaspoon (4 g) of sugar
1 teaspoon (4 g) of salt
2 tablespoons (30 ml) of extra-virgin olive oil
1 and ⅕ cups (300 ml) of 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!
- Prep Time: 15
- Cook Time: 55
- Category: bread
- Method: skillet
- Cuisine: Middle-Eastern
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 370
- Sugar: 0.9 g
- Sodium: 392 mg
- Fat: 5.6 g
- Carbohydrates: 68.9 g
- Protein: 9.8 g
- Cholesterol: 0 mg
Keywords: flatbreads, skillet baked
