Stove-Top Flatbread

May 18, 2015
  • Prep time 1 hour
  • Cook time 20 minutes
  • Makes 6
  • 1 cup lukewarm water, divided
  • 2 1/4 teaspoons instant yeast
  • 2 teaspoons raw or granulated sugar
  • 2 cups all-purpose flour (plus more for kneading & rolling)
  • 1 teaspoon salt
  • 1 tablespoon olive oil plus more for the bowl
In This Recipe
  1. In a cup, combine 3/4 cup of the water with all of the yeast and sugar. Stir together, then set aside for 5 minutes.
  2. In a large bowl, place the flour and salt. Stir together, then make a well in the middle. Pour the water-yeast mixture into the well along with the olive oil. Mix together until it forms a shaggy dough. If the dough seems too dry, dribble in the remaining 1/4 cup of water and mix together.
  3. Scrape the contents of the bowl out onto a lightly floured surface and sprinkle with a bit more flour. Knead for around 10 minutes, until the dough is smooth and soft. Oil the bowl and place the dough into it. Cover loosely with a clean kitchen towel and set aside in a warm place for 30 minutes.
  4. After 30 minutes, tip the dough out onto a lightly floured surface and cut into 6 roughly equal pieces. Roll each piece of dough into a ball. Using flour as needed, roll each ball of dough out into a roughly 8-inch circle (no rolling pin? Use a thick glass or a wine bottle!). Flour each circle well on both sides and cover with a kitchen towel so the dough doesn't dry out.
  5. Heat a skillet over a medium flame, then place a circle of dough into it. Leave it to bubble and rise until golden underneath (1 to 2 minutes), then flip using kitchen tongs or an offset spatula. Cook on the other side until the dough looks dry with darkened spots. Remove from the skillet and wrap in a clean kitchen towel while you cook the others.

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Passionate about cakes, roasted vegetables and anything involving Maldon salt or maple syrup. Izy is a student living in London, UK who spends her spare time blogging and rambling on