This easy, versatile flatbread is made with ingredients you just might already have in your pantry.
Living in Montreal, I’m used to experiencing a good deal of dreadfully cold winter weather. So cold in fact, that the idea of leaving the comfort of my home to go to even the corner store is the most unappealing task, no matter how short I am on groceries. But recently, I learned how quick and easy it is to make flatbread at home with ingredients I already have in my pantry.
To make it, you’ll need all-purpose flour, baking powder, olive oil, salt, water, and a bit of sugar. Then, once you’ve kneaded the dough and divided it up, you’ll simply cook each flatbread for one to three minutes on the stovetop.
Some favorite ways to enjoy this flatbread include smothering it with Crock-Pot White Chicken Chili, Red Lentil Curry, or Thai Shrimp Curry. Flatbread is also wonderful to use as a sandwich wrap.
Is Flatbread Healthy?
This flatbread isn’t necessarily healthy, but it is often a healthier option than what’s found at a supermarket. When you make something like bread from scratch, there’s always the added bonus of knowing that it’s less likely to contain as many additives and preservatives as certain pre-packaged, store-bought bread options will have.
A Brief Flatbread Origin Story
Evidence of flatbread production has been found dating all the way back to Mesopotamia, Ancient Egypt, and the Indus civilization. Though flatbread exists in plenty of different forms these days, the first flatbread baking systems are considered to have originated in an area called “The Fertile Crescent,” a region in the Middle East that spans several countries today. From there, flatbread baking techniques spread to the rest of the world, and now almost every continent has its own versions. This flatbread recipe isn’t necessarily rooted in one particular tradition or origin, but is a generic bread that goes with almost anything.
FAQs & Tips
I love using this recipe to make several flatbreads that I can store as leftovers and eat throughout the week, or freeze for a later time. They’ll keep at room temperature in an air-tight container for 2-3 days. In the freezer, they’ll keep for 1-2 months. You can reheat them in the oven, a skillet, or in the microwave.
You can also make the flatbread dough ahead of time. To do so, mix all the ingredients together and knead the mixture into a ball. Instead of dividing the larger ball into several pieces, wrap it tightly in plastic wrap then store it in the fridge for up to 2 days.
Sure! This recipe tends to work just fine with a 50/50 mix of all-purpose flour and whole wheat flour. You could also use gluten-free flour.
Serving Suggestions
I love pairing flatbread with dishes that include lots of sauce so I can mop it all up. In the same vein, this flatbread is also a perfect companion for all your favorite dips. Some dips that I love include this Spicy Feta Dip or this Tzatziki. You could also try this Easy Greek Yogurt-French Onion Dip or this Healthy Spinach Dip!
Flatbread Recipe
Ingredients
- 3 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 teaspoon granulated sugar optional
- 1 cup plus 2 tablespoons water
- 3 tablespoons olive oil
Instructions
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In a large mixing bowl, combine the flour, baking powder, and salt. Add sugar if using.
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Add water and olive oil to the dry ingredients and mix until a dough forms.
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Turn the dough onto a floured surface and knead for about 3-5 minutes until smooth.
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Heat a skillet over medium heat. Divide the dough into 9 pieces and roll each into a thin circle.
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Cook each flatbread for about 1-3 minutes per side until golden and puffed up.
Nutrition
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