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Skillet Flatbread

A simple bread you can make in a skillet with just flour, water, oil, and salt. No oven, no yeast, no waiting. Ready in 15 minutes.

Dairy-FreeVegetarianVeganNut-FreeEgg-Free SideSnack
Prep: 5 min Cook: 10 min Total: 15 min Servings: 4 flatbreads Difficulty: Easy

Allergens: Contains wheat (flour).

Ingredients

  • 1 cup flour
  • 1/3 cup warm water
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt

Optional Extras

  • Butter for brushing
  • Garlic powder
  • Dried herbs
  • Honey for dipping

Equipment

  • Mixing bowl
  • Skillet or frying pan
  • Rolling pin or bottle (anything round to flatten dough)
  • Spatula

Instructions

  1. Mix flour and salt in a bowl. Add oil and warm water. Stir with a fork until it comes together into a shaggy dough.
  2. Knead the dough on a lightly floured surface for about 1 minute until smooth. It doesn't need to be perfect.
  3. Divide into 4 equal balls. Roll or press each one flat, about the size of a small plate and roughly 1/8 inch thick.
  4. Heat a dry skillet over medium-high heat. No oil needed in the pan.
  5. Cook each flatbread for 1-2 minutes per side until brown spots appear and it puffs slightly. Press gently with the spatula if it puffs up a lot.
  6. Brush with butter while still hot if you have it. Stack and serve.

Notes

  • No rolling pin? Use a clean bottle, a glass, or just press it flat with your hands. It doesn't need to be a perfect circle.
  • Make it ahead. Stack cooled flatbreads with a paper towel between each one. They keep for 2 days at room temperature and reheat in a dry skillet in 30 seconds.
  • Use as a wrap. These are sturdy enough to hold beans, eggs, meat, or whatever filling you have. They're basically homemade tortillas.
  • No oven required. This recipe works with just a stovetop, making it great if you don't have a working oven.