Roll it paper thin and you can substitute it for tortillas.
Roll the dough thicker and used it like a pita for sandwiches or to dip in soup.
- ½ tsp salt
- 2 tsp baking powder
- 1 tbsp sugar
- ¼ cup powdered milk (optional)
- 2 cups flour
- Water (about ¾ cup)
Mix dry ingredients and add enough water to just combine. I use a fork to stir in the water.
It should still be somewhat dry.
Mix by hand a few times if necessary. Break the dough into four parts.
Lightly sprinkle some flour on a dry flat surface and shape with your fingers, knuckles or a rolling pin.
I do need the rolling pin if I want the dough thin.
Try not to add a lot of flour, because the dry flour can start to smoke when you cook your bread.
Cook in a large frying pan with oil.
Give it about two minutes on the first side, flip when golden brown and let the back cook for a minute or so.
Add more oil before flipping if needed.
What Other Variations of This Flatbread Recipe Can I Try?
There are limitless variations on this recipe.
You can cook it differently, like on a grill, use different oils or herbs in the pan, mix herbs and spices into the dough or use it as a different type of bread.
How to Freeze Flatbread
I find that this bread, like most small breads and rolls, can go stale really fast.
I mix in the water and then shape the bread before freezing.
Fast freezing isn’t a huge concern with this sort of bread dough so I slip sheet the bread by putting a piece or waxed paper or plastic wrap between them stack the bread, place in a plastic freezer bag.
Use within 1 month for best results, or for longer freezer storage use closer fitting freezer quality wrapping to prevent freezer burn.
How to Cook Frozen Flatbread
Because this bread is so thin it can be cooked from frozen.
Put bread into a hot pan and allow slightly longer to cook, two and a half minutes on the first side and two minutes or so on the second side.
More Frozen Bread options
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