Flatbread

5 from 1 vote

This easy flatbread recipe contains no yeast and no yogurt. Pair it with your favorite dip or use it to make flatbread pizza or wraps.

Prep Time45

Cook Time20

Total Time1 5

Course: Bread

Cuisine: American

Servings:

Calories: 235kcal

Author: Erica Schramek

Equipment

mixing bowl
large skillet

Ingredients

2 ½ cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
1 cup milk
1 tablespoon olive oil plus extra for cooking

US Customary - Metric

Instructions

Whisk the 2 ½ cups all-purpose flour, 1 teaspoon kosher salt, and 1 teaspoon baking powder together. Add the 1 cup milk, and 1 tablespoon olive oil and stir until combined.
Turn the dough out onto a floured surface and knead for a few minutes, until it is smooth and no longer sticky. Adding more flour if necessary. To knead the dough, grab the edge closest to you and fold it over itself. Give the dough a quarter turn. Repeat this movement until the dough smooths out.
Wrap the dough in plastic wrap and allow it to rest at room temperature for 30 minutes. Allowing the dough to relax gives the gluten strands time to relax making shaping easier.
Divide the dough into 6 pieces. Using your hands or a rolling pin roll it out into discs that are about ¼ inch thick.
Preheat the skillet over medium heat. Brush one side with olive oil and place olive oil side down in a hot cast-iron or non-stick skillet. Cook for 90 seconds until the top begins to look dry and bubbly. Brush the top with olive oil, flip, and cook the second side for an additional minute. Remove to a plate and cover with a towel to keep warm.
Repeat the cooking process until all of your flatbreads have been cooked.

Notes

Tips

Don’t worry if your discs aren’t perfectly round. The irregular shape adds to the flatbread’s rustic charm.
Cook the sourdough flatbread on high heat! Make sure your pan is plenty hot and wait a minute or two in between flatbreads for the pan to reheat. The hot pan will create a crisp crust and help to prevent the flatbreads from sticking.

Storage

Flatbread should be placed in a sealed bag or container. At room temperature flatbread will stay fresh for up to five days. It can also be stored in the refrigerator for up to two weeks.

Nutrition