Skillet Flatbread

Skillet Flatbread

by | Apr 17, 2020 | SIDE DISH, VEGETARIAN, YEAST BREADS | 2 comments

Skillet Flatbread

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Skillet Flatbread stacked three high on a wooden serving plate and garnished with zahtar.

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.

Risen dough in a large bowl resting on a wooden platter in preparation for Skillet Flatbread.

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!

Skillet Flatbread cut into triangles and served on a wooden serving plate and garnished with zahtar.

Author:  Compelled to Cook

Skillet Flatbread
Print Recipe
    Servings Prep Time
    3 9" flatbreads 20-25 minutes
    Cook Time Passive Time
    32 minutes 70 minutes
    Servings Prep Time
    3 9" flatbreads 20-25 minutes
    Cook Time Passive Time
    32 minutes 70 minutes
    Skillet Flatbread
    Print Recipe
      Servings Prep Time
      3 9" flatbreads 20-25 minutes
      Cook Time Passive Time
      32 minutes 70 minutes
      Servings Prep Time
      3 9" flatbreads 20-25 minutes
      Cook Time Passive Time
      32 minutes 70 minutes
      Ingredients
      Servings: 9" flatbreads
      Instructions
      1. Combine yeast and water in the bowl of a stand mixer fitted with a dough hook. Allow fermenting for 10 minutes.
      2. Stir in 1 cup of flour, I tbsp olive oil and salt. Add another half a cup of flour and begin kneading. Knead until the flour is absorbed and continue adding flour by the tablespoon until dough pulls away from the side of the bowl and is no longer sticky. I used 2 1/4 cups of flour in total. Knead until dough is smooth, about 7 minutes.
      3. Coat a large bowl with 1 tsp of olive oil. Form dough into a ball and place in the bowl, turn to coat in oil. Cover and allow to rise for 1 hour.
      4. Divide dough into 4 equal portions. Heat a large cast-iron skillet over medium heat. Roll or press one dough portion into a 9" round. Drizzle 1 tsp of canola oil into the hot skillet. When the oil is hot add the prepared rolled dough. Cook for about 4 minutes per side, adjusting the heat as needed.
      5. While the flatbread is cooking roll the remaining dough portions into 9" rounds.
      6. Remove flatbread from skillet and drizzle with additional olive oil and sprinkle with Zaatar if desired.

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      Zahtar Potato Salad

      Zahtar Potato Salad

      by | Jun 26, 2018 | GLUTEN FREE, POTATOES, SALADS, SIDE DISH, VEGETARIAN | 0 comments

      Zahtar or Za’atar is a middle eastern spice blend that I’ve not had the pleasure to work with a lot with over the years. It’s a real shame because I love it!  Earthy and nutty with hints of citrus makes it wonderful with so many foods.  Hummus and pita are probably the first things people think of when they associate it, but it goes way beyond.  Great with chicken, eggs and potatoes to name a few. I recently came across a Zahtar Egg Salad and figured why not incorporate it into a potato salad, and Zahtar Potato Salad was born. 

      I was not far off the mark thinking it would be delicious. The combination of briny, salty olives and creamy mayonnaise brings baby potatoes to life and makes for a great Mediterranean version.  Even though I prefer the  mayonnaise based potato salad, I did experiment with a warm salad version using olive oil to dress it instead of the mayonnaise.  It too was a tasty version of potato salad but I just couldn’t stop scooping up the creamier version.  Maybe because that was the way my mom used to make it and by far the type I’ve eaten most in my life. 

      The Zahtar I purchased contains salt, so I therefore found it was not necessary to add additional salt in this recipe.  If your Zahtar does not contain salt,  be sure to add salt to taste. You can also make your own if desired, here is a simple recipe from The Genius Kitchen

      Recipe source for Zahtar Potato Salad:  Inspired by Bon Appetit Mediterranean Egg Salad

      Zahtar Potato Salad
      Print Recipe
        Servings Prep Time
        5 cups 30 minutes
        Cook Time
        12 minutes
        Servings Prep Time
        5 cups 30 minutes
        Cook Time
        12 minutes
        Zahtar Potato Salad
        Print Recipe
          Servings Prep Time
          5 cups 30 minutes
          Cook Time
          12 minutes
          Servings Prep Time
          5 cups 30 minutes
          Cook Time
          12 minutes
          Ingredients
          Servings: cups
          Instructions
          1. Preheat oven to 350℉ and place pine nuts in a single layer on a small baking tray or pie plate. Bake in oven for 8-10 minutes, turning at least once until golden. Remove from oven and set aside until ready to use.
          2. Heat enough water to just cover the eggs and simmer gently for no more than 12 minutes. Drain and immediately cool under cold running water. Once cooled, peel and coarsely chop.
          3. Steam or boil baby potatoes in simmering lightly salted water until just fork tender, about 8-10 minutes depending on size. Drain and cool under cold water. Allow potatoes to drain thoroughly once cool.
          4. Cut potatoes into bite size pieces, usually a baby potato cut in half or quartered makes for a nice size.
          5. In a medium size bowl stir together red onion, green olives, mayonnaise, greek yogurt, Zahtar and salt and pepper. Add chopped potatoes, eggs, pine nuts and cilantro. Gently stir into mayonnaise until combined. Serve immediately sprinkled with additional cilantro if desired. Can be chilled for several hours prior to serving if needed. Best served the day it is made.
          Recipe Notes

          -For time management, the potatoes, pine nuts and eggs can be cooked at the same time.

          -The Zahtar I used contained salt, so little extra salt was needed. However, if your brand does not include salt you will need to adjust seasoning to taste.