Yeast-Free Skillet Flatbreads with Warm Water and Oil
These yeast-free flatbreads use flour, warm water, oil and a little baking soda for a tender, flexible result.
These yeast-free flatbreads use flour, warm water, oil and a little baking soda for a tender, flexible result. Resting the dough relaxes the gluten so each piece rolls thin without springing back. Cook on a dry hot skillet until brown spots appear and the center loses its raw look. Stack the breads under a clean towel as they come off the pan to keep them soft for wraps, dips or soup. Whisk flour, salt and baking soda; add warm water, oil and lemon juice and knead 5 minutes until smooth. Cover dough and rest 30 minutes. Divide into 8 balls and roll each into a 2 to 3 mm circle on a lightly floured surface.
Recipe card
Yeast-Free Skillet Flatbreads with Warm Water and Oil
Equipment: Mixing bowls, measuring tools and suitable baking pan or appliance
Ingredients
Instructions
Dough
Whisk flour, salt and baking soda; add warm water, oil and lemon juice and knead 5 minutes until smooth.
Rest
Cover dough and rest 30 minutes.
Roll
Divide into 8 balls and roll each into a 2 to 3 mm circle on a lightly floured surface.
Cook
Heat a dry heavy skillet over medium-high heat; cook each bread 1 to 2 minutes per side until puffed in spots and lightly browned.
Keep soft
Stack under a clean towel and serve warm.
How to tell when it is ready
Stack under a clean towel and serve warm.
Tips
- Whisk flour, salt and baking soda.
- Cover dough and rest 30 minutes.
- Divide into 8 balls and roll each into a 2 to 3 mm circle on a lightly floured surface.
- Heat a dry heavy skillet over medium-high heat.
Troubleshooting
- If dough springs back, rest it longer.
- If breads turn hard, lower heat and shorten cooking.
Substitutions
- Use half whole-wheat flour and add water as needed.
- Use vinegar for lemon juice.
Variations
- Add cumin seeds to the dough.
- Brush cooked breads with garlic oil.
Serving suggestions
- Serve with hummus.
- Use for wraps.
- Pair with soup.
- Offer with yogurt dip.
Make ahead
Prepare the measured ingredients in advance. Store cooled flatbreads airtight up to 2 days or freeze up to 2 months; rewarm in a skillet.
Storage
Store cooled flatbreads airtight up to 2 days or freeze up to 2 months; rewarm in a skillet.
Food safety
Cook dough through and use care around the hot dry skillet.
Frequently asked questions
How do I know quick skillet flatbreads is ready?
Stack under a clean towel and serve warm.
How should I store quick skillet flatbreads?
Store cooled flatbreads airtight up to 2 days or freeze up to 2 months; rewarm in a skillet.
Serve with hummus. Store cooled flatbreads airtight up to 2 days or freeze up to 2 months; rewarm in a skillet.
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