These five ingredient flatbread are soft, fluffy, and the perfect side dish to soup, pasta, or grilled meats.
These five ingredient flatbread are for people that:
- Love home baked bread but do not have time for home baked bread.
- Have not planned ahead.
- Do not want to go to the grocery store.
- Need some soft, fluffy carbs for scooping up their soup / sauce / cheesy main dish.
Guys. I repeat. Soft. Fluffy. Carbs.
When David and I were suddenly doing a lot more pantry meals (#thanks covid), we found ourselves eating a lot of soups, pastas, and mediterranean dishes. (Tieghan Gerard’s chicken schwarma is da bomb.) These flatbread were an easy side dish to make the meal a little #extra without having to try too hard.
They also made each lunches when we would just throw a little leftover tzatziki sauce on it, topped off with cucumbers, tomatoes, and kalamata olives.
What is the difference between flatbread and naan?
These flatbread rely on just a little bit of baking powder for a very slight lift. Naan is traditionally a yeast raised dough that has some kind of added fat–yogurt, whole milk, and/or eggs.
What do you eat with flatbread?
So many possibilities!
- Dunking in soups, like New Mexican Posole or Lemon Artichoke Orzo Soup.
- Mopping up pasta sauce, like Garlic Shrimp Alfredo sauce or Turkey Marinara.
- With Mediterranean dishes, as vehicles for Gyros or just dipping in tzatziki sauce.
- With Middle Eastern dishes, such as Chicken Tikka Masala or Cauliflower Curry.
- Flatbread pizza!
How long do homemade flatbread last?
Store in an airtight plastic bag for up to 2-3 days. If you do choose to butter the flatbread, I recommend only buttering the flatbread you are going to eat that night. That way the flatbread don’t get soggy and will keep a little longer.
mikaela | wyldflour
15 minPrep Time
40 minCook Time
55 minTotal Time
- 3 cups unbleached all-purposed flour (+1/2 cup extra for rolling)
- 1 Tablespoon baking powder
- 2 teaspoons salt
- 1 cup very cold water
- 3 Tablespoons olive oil
- 3 Tablespoons vegetable oil - for frying
- 1/4 cup unsalted butter, melted
- 1 teaspoon ground garlic powder
- 1/2 tablespoon chopped fresh herbs (flat-leaf parsley, basil, cilantro, or dill) or 1/4 teaspoon dried ground herbs
- Prepare the dough. In a medium-sized mixing bowl, stir together the 3 cups of flour, baking powder, and salt. Add the cold water, then 3 tablespoons olive oil, and stir everything together until it starts to come into a dough ball and hold together on its own. Use a floured hand to remove any dough stuck to your stirring utensil. Use two floured hands to help press the dough together into a cohesive ball. Just give it a few squeezes or a couple kneads to make sure everything is sticking together, and then cover the bowl in plastic wrap. Let the dough ball rest for 10 minutes.
- Roll out the flatbread. Divide the dough into about 8 equal-ish pieces and flour your rolling surface well. Roll each piece into a ball and then roll each ball out thin - to about 1/4" thickness. You have two options: (1) roll out all of your balls and stack them on a plate, making sure there is plenty of flour between each one to prevent sticking, then fry; OR (2) (my preference), begin heating the oil, and roll out each flatbread while the previous flatbread is cooking.
- Heat 1 teaspoon of vegetable oil in a large frying pan over medium heat. Once the oil shimmers and easily rolls around the pan when tipped, carefully lay one flatbread down into the hot pan. You will see it start to bubble all over - this is good! Fry for roughly three minutes on each side, until the flatbread starts to brown in spots. Repeat for each flatbread and stack finished flatbread on a towel-lined plate. I place clean napkins or paper towels in between each flatbread to soak up any residual oil/moisture.
- If you like, mix melted butter, garlic powder, and herbs in a small bowl and brush the warm flatbread just before serving!
- Store leftovers (after they have completely cooled) in an airtight bag at room temperature for up to 3 days.
Oil: Feel free to use any type of oil you prefer. I use olive oil in the dough for flavor and vegetable oil for frying, because of its higher smoke point.
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