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Imagine having fresh, hot bread on the table in less than 20 minutes and without having to turn the oven on? Nothing beats fresh homemade bread, and skillet breads are incredibly quick and simple to make.
This Simple Skillet Flat Bread is so versatile and requires little effort only a few ingredients from your pantry. The warm, slightly supple dough can be slathered with za’atar, a blend of your favorite cheeses, or any type of veggies you like.
A Great way to Start Your Day!
Soft Fluffy Flat Bread
Flatbread recipes vary in terms of ingredients and that obviously affects the final product. Some recipes will have you ending up with a bread that is very soft and pliable, great for wraps.
Others are soft and fluffy but not as flexible, great for spreads or with soups and salads. It’s about knowing what you want the bread for and adjusting ingredients and execution to that.
Some breads are thicker and some are thinner but either way, they can both be delicious as long as they meet your preference.
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Types and Uses
Some flat breads are popular like gyros, pita breads, naan, or tortilla wraps. They aren’t as difficult to make as it may seem, but of course, like anything else, some of these need practice or certain tools to ensure perfection.
The type of flat bread in my Simple Skillet Flat Bread recipe is a versatile one that can be used similarly to the above-mentioned breads with little to no adjustments.
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Flat Bread Variations
Below are some variations to my original flat bread recipe, including techniques, ingredients, or substitutions you would find in other recipes out there.
Vegan Flat Bread
This Simple Skillet Flat Bread recipe is as vegan as it gets! I give the option of using honey in place of sugar, but of course you can use maple syrup or any sugar alternative of your choosing. Everything else is within vegan bounds so you can enjoy this recipe to the max!
No Yeast Flat Bread
You can make flat bread without yeast. In fact, flat bread is such a popular bread choice because often times it’s made without yeast. My recipe calls for yeast and it works out great.
But, if you prefer yeast-free flatbread you can use a couple tablespoons of yoghurt or warm milk with a bit of baking powder instead of water. For a velvety and fluffy outcome, it is best for the dough to be soft, loose in texture and the key is to let it rest for 30 minutes.
You can use oil on your hands to work with the dough to form round flat breads and have it not stick to your hands. You also need some yeast or anything that works like it. If you’re looking for a flatter outcome you opt out of using any yeast.
Zaatar Flat Bread
The term zaatar refers to both the herb thyme and the spice blend. This Middle Eastern spice, a blend of dried thyme, sesame seeds, sumac, and salt, is gaining popularity around the world.
It’s usually sprinkled on top of food as a seasoning or garnish, and it adds herbal, nutty, and zingy flavors that go especially well with bread. One of the most popular uses of zaatar is on top of a simple flat bread. It’s a simple combination with great results.
In Lebanon, many people start their day with Zaatar Flatbread (Manakeesh)because it gives them a boost of energy. While there are many different varieties, the most well-known Manakeesh are zaatar and cheese.
Manakeesh are typically made the size of a personal pan pizza and folded in half like a sandwich for ease of consumption.
While you could use store-bought pita bread to make this, it is worth the effort to make your own dough. I enjoy the touch of olive oil in it, and kneading the soft dough is itself a therapeutic experience. Fried in the skillet, the flat bread turns chewy and crispy.
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Frequently Asked Questions
In order for a dough to create a balloon pocket, the key is moisture. So it’s about water content. Ensuring your measurements of water are proportionally correct to the dry ingredients is essential along with properly kneading the dough for it to ferment correctly. If you try the first piece of dough and it doesn’t bubble up, you can spritz the remaining dough with some water and knead to get in some extra moisture.
Don’t roll the dough out too thin and be sure the dough has enough moisture. Also, don’t cook on heat that is either too low or too high.
YES! If you’ve made a large batch, you can put them in airtight bags or containers and freeze up to three months.
As with all homemade breads, it is best the day it is made, but it will keep for a few days. You can warm it in the microwave for 15 to 20 seconds or in a warm oven for 5 to 10 minutes.
Don’t you Love that Rustic Look?
Ingredients for this Simple Flat Bread
- all purpose-flour
- yeast
- olive oil
- warm water
- maple syrup, honey, OR sugar
Steps to Prep
- In a medium bowl add the warm water and mix with yeast and sugar (or honey or maple syrup). Allow the mixture to sit for 10 minutes to activate. You will see a foam form on the surface of the water.
- Add in the flour and begin to mix using hands or a spoon. It will be sticky. Once slightly mixed, begin to slowly add the olive oil, a little at a time as you are kneading the dough. The dough will be loose and the stickiness will decrease as you add in the oil (you can use avocado oil or canola oil instead of you wish)
- Once your dough has formed form it into a ball, cover it directly with oiled suran wrap then cover it a kitchen towel. Set it aside and allow it to rest for at least 30 minutes.
- The dough should have doubled in size. Form a 3-4 inch ball of dough and then place on a clean floured surface. Flatten using a rolling pin for flatter bread or with the tip of your fingers press down on dough to form a round circular shape.
- Place skillet on high heat. After a few minutes lower to low heat. Place the dough on the skillet for about 2 minutes on each side. Enjoy the flat bread as is or with your favorite spread.
- If you want to make this flat bread with zaatar, mix 3 tablespoon of za’atar with 3 tablespoon of extra virgin olive oil. Brush this mixture on the Manakeesh the first thing after you roll them.
- Press your fingertips into the dough to create the little dimples.
Tips and Tricks
- High heat may make the skillet overheat causing a crunchier exterior and a doughy inside. So make sure you’re using medium to low heat.
- Use low heat if you want a more pliable bread that doesn’t crack.
- If you’re using yeast or any leavening agent, make sure the dough rests enough or place in fridge for at least fifteen minutes before use.
- For a thinner and more flexible bread, roll out the dough as thin as possible and cook over medium heat.
- For a thicker bread, you can opt out of putting the bread in the fridge and roll it out a little thicker for a fluffier outcome.
- To keep from getting too many bubbles on the exterior, you can press down on the dough with your spatula as it cooks in the skillet.
- Store leftover dough in the fridge up to three days (after ensuring get they’ve fully cooled). Bigger batches can be stored in the freezer in a airtight containers or bags up to three months.
- To reheat flatbread just preheat the skillet and heat for a couple minutes on each side!
I hope you would give these flatbreads a try. They taste phenomenal!
Other Recipes You May Want to Try!
- Ten Minute All Purpose Dough
- Homemade Pizza Dough Recipe
- Mediterranean Salad Pita Wraps
- Zaatar Manakeesh
- Easy Olive Bread
- Lebanese Veggie Pizza (pie)
- French Onion Spinach Artichoke Dip
- Meat Pies- Lahme Bi Ajeen
- Lebanese Spinach Pies- Fatayer
- Easy Olive Muffalata Bread
- Greek Salad on Naan Bread
Simple Skillet Flat Bread
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup + 3 tablespoons warm water
- 3 tablespoons olive oil, or canola oil or avocado oil
- 1 tablespoon yeast, dry
- 1 tablespoon sugar, honey or maple syrup
Instructions
- In a medium bowl add the warm water and mix with yeast and sugar (or honey or maple syrup). Allow the mixture to sit for 10 minutes to activate. You will see a foam form on the surface of the water.
- Add in the flour and begin to mix using hands or a spoon. It will be sticky. Once slightly mixed, begin to slowly add the olive oil, a little at a time as you are kneading the dough. The dough will be loose and the stickiness will decrease as you add in the oil (you can use avocado oil or canola oil instead of you wish)
- Once your dough has formed form it into a ball, cover it directly with oiled suran wrap then cover it a kitchen towel. Set it aside and allow it to rest for atleast 30 minutes.
- The dough should have doubled in size. Form a 3-4 inch ball of dough, then place on a clean floured surface. Flatten using a rolling pin for flatter bread; or with the tip of your fingers, press down on dough to form a round circular shape.
- Place skillet on high heat. After a few minutes lower to low heat. Place the dough on the skillet for about 2 minutes on each side. Enjoy the flat bread as is or with your favorite spread.
- If you want to make this flat bread with zaatar, mix 3 tablespoon of za'atar with 3 tablespoon of extra virgin olive oil. Brush this mixture on the Manakeesh the first thing after you roll them.
- Press your fingertips into the dough to create the little dimples.
Video
Notes
TIPS AND TRICKS
- High heat may make the skillet overheat causing a crunchier exterior and a doughy inside. So make sure you’re using medium to low heat.
- Use low heat if you want a more pliable bread that doesn’t crack.
- If you’re using yeast or any leavening agent, make sure the dough rests enough or place in fridge for at least fifteen minutes before use.
- For a thinner and more flexible bread, roll out the dough as thin as possible and cook over medium heat.
- For a thicker bread, you can opt out of putting the bread in the fridge and roll it out a little thicker for a fluffier outcome.
- To keep from getting too many bubbles on the exterior, you can press down on the dough with your spatula as it cooks in the skillet.
- Store leftover dough in the fridge up to three days (after ensuring get they’ve fully cooled). Bigger batches can be stored in the freezer in a airtight containers or bags up to three months.
- To reheat flatbread just preheat the skillet and heat for a couple minutes on each side!
Love it! Coul you please share a gluten free version if possible
I have a gluten free flat bread recipe coming very soon! It will be published within a week 🙂
The best!! We loved it
The best flatbread I have tried
I’ve made this recipe two times, and making it again tonight. Thank you so much! I struggled with dough before, but now I can make my own flatbreads everyday if I want to 😀
Hi Bailee! That is awesome to hear!! Notice how delicious the bread is when made on stovetop? YAY!
Hi Lama! I have 2 queries…
After forming into a 3-4 inch ball of dough.
First question-Will this yield into a 1 piece thick version flat bread?
Second question-Can dough be divided into 8 pieces to be made into 8 pieces thin version flat bread?
Hi Jovi! Yes, after you form a 3-4 inch ball you want to roll it out based on how thick or thin you want your flatbread to be. If you want it thick, then you roll it out but not as thin.
The dough should be divided when making flatbread since it is too big. It should make about 8 flatbreads. 🙂 Hope this helps. Please let me know if you have any more questions!
Worked well.
Proved larger than I anticipated! Froze half, then cooked the rest divided into 4. Coated one side with za’atar and salt in oil. Used as wraps around fresh sardines, ricotta and avocado.