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Simple Flat Bread

Simple Skillet Flat Bread

Save this Simple Skillet Flat Bread recipe because you'll be making it more often than you think and eating it with everything!
5 from 14 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 32 mins
Course Breakfast, brunch, dinner
Cuisine Middle Eastern
Servings 8 Flat Breads
Calories 196 kcal


  • 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


  • 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.




  • 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!


Calories: 196kcalCarbohydrates: 32gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 3mgPotassium: 47mgFiber: 1gSugar: 2gVitamin C: 1mgCalcium: 7mgIron: 2mg
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