Do you have flour, yeast, oil and salt? It is all you need to make golden, slightly crisp and chewy Skillet Flatbread. The recipe is super easy without a lot of fuss, and the flatbread is delicious with just about anything. I like mine sprinkled with a zahtar spice mix but you can eat it plain, or with your favourite herb or spice mix. So get ready to dunk, dip and scoop all your tastiest soups, stews and tagines because you’ll be making this time and time again.
Any non-stick skillet will work for this recipe even though I’ve suggested using a cast-iron skillet. The dough is uncomplicated and can be pressed or rolled into any shape, however, I opted for 9” circles which cook evenly and quickly, and it fits nicely in my 10” skillet. This Skillet Flatbread will keep for several days in a sealed container but can also be frozen for use later. When thawed, give it a gentle warming in the microwave or low oven. Eating it at room temperature is perfectly tasty but I prefer it slightly warm. Enjoy!
Author: Compelled to Cook