3-Ingredient Flaky Flatbread
Serves: 2
Aurelia Collier
1 January 1970
Based on User reviews:
64
Spice
62
Sweetness
49
Sourness
32
mins
Prep time (avg)
6.8
Difficulty
Ingredients:
1 tsp
Kosher Salt1 tsp
Baking PowderDirections:
1
Whisk flour, salt, and baking powder in a large bowl
2
Make a well in the center and slowly add 2/3 cup water, mixing with your hands or a wooden spoon, until a shaggy dough forms
3
Knead dough in bowl until smooth and elastic, about 4 minutes
4
Transfer dough to a clean work surface
5
Wipe out bowl and grease lightly with oil
6
Return dough to bowl, cover with a kitchen towel, and let rest 30 minutes
7
Turn out dough onto a clean work surface
8
Using a bench scraper or large knife, cut into 6 equal pieces
9
Shape into balls, cover, and let rest 15 minutes more
10
Grease a large cookie sheet or the underside of a rimmed baking sheet with 1 Tbsp
11
Butter
12
Line another rimmed baking sheet with parchment
13
Place 1 piece of dough on prepared cookie sheet
14
Pat down to a flat oval with your fingertips, then smear 2 Tbsp
15
Butter over dough
16
Press and slide dough outward with your fingertips, stretching to a very thin oval, about 12x10"
17
Starting at 1 long end, roll dough over itself to create a long tube about 1" wide; flatten slightly
18
Starting at 1 short end, roll into a coil like a jelly roll
19
Transfer to parchment-lined sheet; cover with a kitchen towel
20
Repeat with remaining dough
21
Freeze, covered, 15 minutes
22
Working one at a time, turn coil on its side and flatten to a disc with your palm
23
Using a rolling pin, roll into a rough oval about 8x4"
24
Transfer to freezer
25
Repeat with remaining coils and freeze until ready to use
26
Heat 1 Tbsp
27
Butter in a griddle or large nonstick skillet over medium-high
28
Add 2 pieces of dough, reduce heat to medium, and cook flatbread until bottom is golden brown with large bubbles forming underneath, about 3 minutes
29
Flip and continue to cook until second side is golden brown, about 1 minute more
30
Repeat with remaining dough, adding 1 Tbsp
31
Butter before each batch
32
Whisk flour, salt, and baking powder in a large bowl
33
Make a well in the center and slowly add 2/3 cup water, mixing with your hands or a wooden spoon, until a shaggy dough forms
34
Knead dough in bowl until smooth and elastic, about 4 minutes
35
Transfer dough to a clean work surface
36
Wipe out bowl and grease lightly with oil
37
Return dough to bowl, cover with a kitchen towel, and let rest 30 minutes
38
Turn out dough onto a clean work surface
39
Using a bench scraper or large knife, cut into 6 equal pieces
40
Shape into balls, cover, and let rest 15 minutes more
41
Grease a large cookie sheet or the underside of a rimmed baking sheet with 1 Tbsp
42
Butter
43
Line another rimmed baking sheet with parchment
44
Place 1 piece of dough on prepared cookie sheet
45
Pat down to a flat oval with your fingertips, then smear 2 Tbsp
46
Butter over dough
47
Press and slide dough outward with your fingertips, stretching to a very thin oval, about 12x10"
48
Starting at 1 long end, roll dough over itself to create a long tube about 1" wide; flatten slightly
49
Starting at 1 short end, roll into a coil like a jelly roll
50
Transfer to parchment-lined sheet; cover with a kitchen towel
51
Repeat with remaining dough
52
Freeze, covered, 15 minutes
53
Working one at a time, turn coil on its side and flatten to a disc with your palm
54
Using a rolling pin, roll into a rough oval about 8x4"
55
Transfer to freezer
56
Repeat with remaining coils and freeze until ready to use
57
Heat 1 Tbsp
58
Butter in a griddle or large nonstick skillet over medium-high
59
Add 2 pieces of dough, reduce heat to medium, and cook flatbread until bottom is golden brown with large bubbles forming underneath, about 3 minutes
60
Flip and continue to cook until second side is golden brown, about 1 minute more
61
Repeat with remaining dough, adding 1 Tbsp
62
Butter before each batch