Skillet flatbreads that are so soft and delicious. This easy versatile recipe will give you thick flatbreads, thin wraps or quick naan breads.
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Homemade Skillet Flatbreads
There is nothing like fresh homemade bread. And skillet breads are so quick and easy to make.
This is a great recipe that will not take much effort or skill and can be made with just few ingredients. Besides, this one can be made without yeast. For those who like making flatbreads with yeast, we have a restaurant style Naan.
The recipe below has the right proportion of ingredients to give a dough that is versatile enough to make flatbreads for stews, wraps for sandwiches and also quick and delicious naan breads.
Whole Wheat Flour, Bread Flour, Baking Powder, Baking Soda, Salt, Olive Oil, Yogurt, Milk
Optional ingredients - Butter, Garlic, Sesame or Black Seeds, Cilantro
100 Percent Whole Wheat Bread - I have found that a combination of regular whole wheat flour and durum wheat flour (atta) to be the best. Just regular whole wheat flour alone is a bit stronger in flavor. Atta flour is milder. You may need extra liquid if using only whole wheat flour.
Another option would be to use white whole wheat flour, which is milder in flavor and lighter in color. Whole wheat flours will require to be kneaded a bit longer to make sure gluten develops well. Even though this is not a high rise bread, making a smooth dough with proper gluten formation will give a better result.
Using Vital Gluten for whole wheat flour based recipes, such as this Whole Wheat Pita Bread, gives better results, especially if you are new to baking bread.
Step By Step Instructions
Below is the brief process for making the breads with the full recipe at the end of the post
- Combine all the ingredients and knead it into a smooth and moist dough.
- Preheat a cast iron skillet or a heavy bottomed skillet at medium setting.
- Divide dough and roll it into circle or oval discs.
- Cook flatbread on both sides, resulting in some golden brown spots on surface.
- Make a variety — thick breads, thin wrap style or naan breads.
- Stack and wrap in a towel to keep them soft.
How to Serve it
How to store and freeze
The breads should be wrapped in a kitchen towel right after cooking and then stored. The moisture from the steam helps to keep them warm and soft.
Store leftovers wrapped in paper towels and packed in ziplock bags. They keep well at room temperature for 2 to 3 days.
Place a parchment paper between the skillet breads and freeze in bags.
Nutrition Facts and Variations
These skillet flatbreads are egg free, nut free and soy free. They are half whole grain and combine the taste attributes of popular white flatbreads and some goodness of whole grains.
As mentioned in the post above, these are good even with all whole wheat flour if you would like to try. Check the recipe card notes for more variations.
More Bread Recipes
- Barbari Bread
- Wheat Rolls (soft and with honey)
- Cheese Paratha With Green Onions ( Indian Flatbread)
- Paratha (Layered Indian Flatbread)
- Sheermal (rich, subtly sweet flatbread)
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Quick and Easy Skillet Flatbreads
- sesame or black seeds
- grated garlic
- Combine wheat flour, all purpose flour, baking powder, baking soda and salt in a large mixing bowl.
- Add 2 tablespoons olive oil and yogurt. Mix well and let it rest five minutes. Then knead it for five minutes until smooth, moist and elastic, dusting with flour as needed. Cover with moist kitchen towel or a lid and let it rest for 10 minutes.Tip: The dough should be easy to work with, slightly sticky and not dense.
- Heat a cast iron skillet or a heavy bottomed skillet at medium setting. It is ready for cooking when you can feel the heat while holding your palm 3 inches above the skillet.
- On a work surface dusted with flour, cut dough into 6 pieces and roll them into balls. Roll each ball into a circle or oval disc that is about ¼ inch for thick flatbreads. Dredge the dough in flour as needed, but keep it minimal.
- Place flatbread on the skillet and cook for 2 to 3 minutes, until you see few bubbles. Flip it over and apply ¼ teaspoon olive oil. Then cook the other side for 2 to 3 minutes, flip it and apply ¼ teaspoon olive oil. Tip: Cooked flatbreads will have golden brown spots on both sides.
- Transfer breads to a container lined with kitchen towel and wrap them to preserve moisture and keep them soft.
- Divide the dough into 8 portions. Roll the dough to ⅛ inch thick and cook as above.
- Roll the dough to ¼ inch thickness and sprinkle sesame or black seeds and chopped cilantro. Roll it once more to press it in. Cook on both sides 2 to 3 minutes. Brush with a mixture of melted butter and grated garlic.
- Cook the flatbreads at medium heat. High heat will burn the surface, while leaving the center undercooked.
- Storage: Dough keeps well in the refrigerator for about 3 days. Cooked flatbreads keep well at room temperature for 2 to 3 days. Store leftovers wrapped in paper towels and packed in ziplock bags. Use parchment paper in between flatbreads and freeze them.
- Gluten free flour: You may need to adjust amount of flour. The texture may be a bit different.
- Dairy free/Vegan: Use coconut yogurt. Skip butter and use olive oil or coconut oil.
- All purpose flour can be used instead of bread flour.
- Atta (durum wheat flour) is available at Indian stores and online.