Divide dough into 6 equal balls.
Roll each into a 6–7 inch circle, about ¼-inch thick.
3. Cook in Skillet
Heat a cast-iron or heavy skillet over medium-high heat.
Lightly brush with oil.
Cook each flatbread 1.5–2 minutes per side, until puffed, golden, and charred in spots.
Press gently with spatula to encourage puffing.
4. Serve Warm
Stack cooked flatbreads in a cloth-lined basket to keep soft.
Best served fresh—but reheats beautifully in a toaster or skillet.
Serving Suggestions
🌯 As wraps: Fill with grilled chicken, hummus, roasted veggies, or scrambled eggs
🥗 With meals: Serve alongside stews, curries, chili, or soups
🧈 For breakfast: Drizzle with honey, jam, or cinnamon sugar
🧀 For gatherings: Cut into wedges; serve with dips like tzatziki, baba ganoush, or spinach-artichoke
Make-Ahead & Storage Tips
Fridge: Store cooled flatbreads in an airtight bag up to 3 days.
Freeze: Freeze between parchment paper up to 2 months; reheat in skillet.
Prep ahead: Make dough morning-of; refrigerate until ready to roll.
Frequently Asked Questions
Q: Gluten-free?
A: Yes! Use GF all-purpose flour blend (like King Arthur Measure for Measure)—add 1 tsp xanthan gum if not included.
Q: No baking powder?
A: Omit it—the bread will be denser but still edible (like a rustic tortilla).
Q: Can I use whole wheat flour?
A: Yes! Substitute up to half—add 1–2 tbsp extra water.
Q: Want more flavor?
A: Add 1 tsp garlic powder, herbs, or sesame seeds to the dough.
❤️ The Heart of the Bread
This isn’t just flatbread—it’s a canvas for connection. It’s what grandmothers made when guests arrived, saying, “There’s always enough to share.”
So mix that dough, heat that skillet, and cook with care. Because the best breads aren’t fancy—they’re warm, humble, and made with love.
“Good flatbread doesn’t need yeast—it just needs kindness, and someone hungry.” 🥖✨
