5 Ingredient Skillet Flatbread (saj bread style recipe)
Save this Simple Skillet Flatbread recipe because you'll be making it more often than you think and eating it with everything!
Servings: 8 Flat Breads
Ingredients
- 2 ½ cups All-purpose flour
- 1 cup + 3 tablespoons Warm water 100–110°F (38–43°C
- 3 tablespoons Olive oil or canola oil or avocado oil
- 1 tablespoon Instant yeast dry
- 1 tablespoon Sugar honey or maple syrup
- ¼ teaspoon Salt
Instructions
- Mix the wet base:In a large bowl, add sugar or honey and warm water. Stir to dissolve.Sprinkle instant yeast evenly over the top of the water. Let it sit for 2–3 minutes until slightly foamy.
- Add dry ingredients and oil:Add flour, salt, and 3 tablespoons olive oil to the bowl.Mix with a spoon until a dough forms — it will be slightly sticky at first.
- Knead the dough:Sprinkle about 2 tablespoons of flour on a clean surface.Transfer the dough and knead with the palm of your hand for 3–5 minutes, until smooth and elastic.
- Rest the dough (optional):Cover and let the dough rest for 5–10 minutes to make it easier to roll out.
- Shape into flatbreads:Divide the dough into 8 small balls, about 2 inches wide each.Using a rolling pin, roll each ball into a circle or oval — as thin or thick as you like.
- Cook the flatbreads:Heat a cast iron or nonstick skillet over high heat until very hot, then lower to medium or medium-low heat.Place one rolled-out flatbread onto the skillet. Cook for 30 seconds to 1 minute, until you see bubbles and light golden-brown spots underneath.
- Flip and add toppings (optional): Flip the flatbread. On the cooked side, spread za’atar paste, cheese, or a mix of both.For za’atar bread, brush on the paste evenly.For cheese, sprinkle it right after flipping so it melts as the second side cooks.You can also add pasta sauce + cheese to make a mini pizza pocket.
- Serve warm: Enjoy the flatbreads plain, or fold them in half to make a warm sandwich. Serve with labneh, yogurt, or fresh veggies.
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!
Za’atar Paste
- 3 tbsp dry za’atar
- 3–4 tbsp olive oil (adjust for consistency)
- In a small bowl, combine dry za’atar with olive oil.
- Mix until you have a loose, spreadable paste. Add more oil if it’s too thick, or more za’atar if you want a stronger flavor.
- Set aside while you prepare the flatbread dough.
- Cook the first side: Add one flattened dough round to the skillet. After 30 seconds to 1 minute, peek underneath, when you see light golden brown spots, it’s ready to flip.
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Flip and add toppings: After flipping, spread your za’atar paste or cheese, and cheese on the cooked side.
- For za’atar flatbread, brush on the paste evenly.
- For cheese, sprinkle shredded cheese, or mix za’atar + cheese for more flavor.
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Optional variations:
- Add pasta sauce + cheese for a mini pizza pocket.
- Fold it in half after adding toppings to make a warm sandwich-style pocket.
- Serve hot: Enjoy right away with labneh, yogurt, or veggies on the side.