Soft Skillet Flatbread Recipe

A simple, delicious, and versatile homemade bread prepared on the stovetop without an oven. It is wonderfully soft, tender, and flexible, making it perfect for wrapping around fillings, serving alongside curries, or dipping into sauces.

Equipment

• Large mixing bowl
• Measuring cups or kitchen scale
• Spoon
• Clean work surface
• Rolling pin
• Heavy-bottomed skillet, cast-iron pan, or nonstick frying pan
• Clean kitchen towel or plate with a lid

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar (optional)
• 1 teaspoon baking powder (optional)
• 3 tablespoons plain yogurt
• 2 tablespoons vegetable oil or olive oil
• Approximately ¾ to 1 cup warm water
• Additional flour for rolling
• A little butter or oil for finishing (optional)

Instructions

1. Place the flour in a large mixing bowl. Add the salt, sugar, and baking powder. Mix the dry ingredients thoroughly and make a small well in the center.
2. Add the plain yogurt and oil to the well. Mix gently, gradually drawing in some of the surrounding flour until the mixture looks uneven and slightly crumbly.
3. Pour in a small amount of warm water and mix. Continue adding water gradually until the flour begins to form a soft, pliable dough that is slightly tacky but not excessively sticky.
4. Transfer the dough to a lightly floured work surface. Knead for approximately 8–10 minutes, pushing, folding, and rotating, until the dough becomes smooth and elastic.
5. Place the dough back into the mixing bowl and cover with a clean kitchen towel. Allow the dough to rest for 30–45 minutes at room temperature.
6. Transfer the rested dough to a work surface. Shape it into a thick log and divide it into eight approximately equal portions. Roll each portion into a smooth ball and cover with a clean towel.
7. Lightly dust the work surface with flour. Take one dough ball, press it into a small disc, and roll it out to a thickness of approximately 2–3 millimeters. Brush away any excess flour.
8. Place a heavy skillet over medium heat and allow it to heat for a few minutes. Lightly grease the pan if necessary.
9. Place one rolled flatbread into the hot skillet. Cook for approximately 30–60 seconds until small bubbles form and the underside develops pale golden spots.
10. Flip the flatbread and cook the second side for approximately 30–60 seconds until it develops light golden patches and the dough no longer looks raw.
11. Transfer the flatbread to a plate and immediately cover it with a clean kitchen towel or place it in a covered container. Repeat with the remaining dough portions, stacking each finished flatbread under the towel.
12. Optionally, brush the warm flatbreads with a small amount of melted butter or oil.

Notes

Keep the dough soft by adding water gradually. Do not skip the resting period, as it helps the gluten relax and makes rolling easier. Use moderate heat to avoid burning the outside before the inside cooks. Cover the cooked bread to preserve moisture. Optional variations include replacing 1 cup of flour with whole-wheat flour, using milk instead of some water, or adding garlic butter, herbs, cheese, or spices.