Ah, flatbread! Super versatile, and you can make it soft for wraps or crisp for chips. I’ll give you a simple, beginner-friendly version you can make on the stove or in the oven.
Basic Flatbread
Yields: 6–8 small flatbreads
Prep: 10 min | Cook: 10–15 min
Ingredients
- 2 cups all-purpose flour (plus extra for rolling)
- 1 tsp salt
- 1 tsp baking powder
- 2 tbsp olive oil (or any neutral oil)
- ¾ cup warm water (may need a little more or less)
Instructions
- Mix dry ingredients: In a bowl, combine flour, salt, and baking powder.
- Add wet ingredients: Stir in olive oil and warm water, a little at a time, until a soft dough forms.
- Knead: Turn onto a floured surface and knead 3–5 minutes until smooth.
- Rest: Cover dough with a towel and let it rest 10 minutes.
- Roll out: Divide dough into 6–8 balls, then roll each into a thin circle (¼ inch thick).
- Cook:
- Stovetop: Heat a dry skillet over medium-high heat. Cook each flatbread 1–2 minutes per side until golden spots appear.
- Oven: Preheat oven to 450°F (230°C). Place flatbreads on a baking sheet and bake 5–7 minutes until puffed and lightly golden.
Tips / Variations:
- Add garlic powder, herbs, or cheese to the dough for extra flavor.
- Brush with butter or olive oil after cooking for softness.
- Use as wraps, pizza bases, or serve with dips.
If you want, I can also give a super-cheap “2-ingredient flatbread” version that’s basically instant and uses only flour and yogurt. It’s wild how soft and tasty it turns out!
Do you want me to show that version too?
