Skillet Flat Bread
Home Made Flat Bread in the Skillet
Bread is key! While man cannot live on bread alone, it sure it nice. Bread is that unnamed silverware piece we sometimes need to help push the peas on our spoon. It’s that boat you have to have for your meat and cheese, and sometimes the kitchen help when we use it to wipe or “sop” up that good leftover juice from the food on our plate. Bread is like a side dish only so much more.
There is so much more to life than rolls, biscuits or cornbread too. Pita, Focaccia, tortillas are just a few worth mentioning. The Flat bread is generally a type of pita with Greek origins. They can be used as a pizza crust, a pocket sandwich, a roll up sandwich, a soup dipper and so much more. If you bake up a batch of these pillows of goodness, trust me, you will find all kinds of uses for them.
To me, flat breads are the easiest to make. Only one rise and you can bake them all or keep the dough chilled and bake only what you need. This makes it a good scratch made bread for 2 or 8 people. What is more perfect than that? You can roll them a little thick for a softer flat bread or thinner for a crispier one. I could go on. I bet you’d rather just cut to the recipe though, right? Ok so here she is, the recipe for the perfect, simple, one rise Flat Bread. This recipe is for 8 flat breads, you can half or double the recipe as needed for fewer or more.
1 cup of hot water(not boiling)
2 tsp of dry active yeast
3 cups plain flour + a little more for kneading
2 tsp sea salt
1 tbsp olive oil
Dissolve yeast in hot water and let sit for about 5-7 minutes to bloom. Mix flour and salt in a large bowl. Add olive oil and yeast mixture and mix well. Once you have a soft dough, turn out on a floured surface and knead for 7-8 minutes. Don’t worry you can rest if you need to. Just knead long enough to form a supple, elastic dough. Place dough ball in a slightly greased bowl and cover lightly and place in a warm spot. Let rise until doubled in size. Generally takes about an hour.
Once risen, gently punch dough down and turn out onto floured surface. Separate into 8 pieces. Gently roll one piece out to 1/4 to 1/2 inch thick disk. Meanwhile, heat a little oil in a cast iron skillet, like THIS ONE. Place disk in skillet and allow to cook for about 30-45 seconds until you see bubbles. Gently turn the bread over and cook 1-2 minutes. You should see it rise a bit. Once that side is done, turn over and cook on first side about a minute more. When making more than one or two, I usually roll one out while one is cooking. Allow to cool covered on a plate. Enjoy fresh or they will keep about a week in a zip top bag.
A Few Notes
First, you can use a stand mixer to mix and knead the dough. When I use mine, I mix with the paddle mixer and once combined, I replace with the dough hook and knead for the 7 minutes or so with it. Don’t be afraid to knead with your hands though. There is something satisfying and almost calming about kneading the bread.
Next, if you only plan to cook a couple, go ahead and separate them out into equal balls and place in an airtight container for later use. Take out what you knead, when you knead it. See what I did there? The dough should last about a week in the fridge.
And last, we like a softer flat bread so I tend to roll mine out a bit thicker so they cook up softer. The thinner you roll them, the crispier they will be. I would suggest doing some of both to see what you prefer!
No matter how you slice it, these flat breads will become a fast favorite. Simple ingredients, one simple rise time and easy cooking method all contribute to an easy and homemade addition to any meal.
- 3 cups Flour
- 2 tsp Sea Salt
- 1 tbsp Olive Oil
- 1 cup Hot Water
- 2 tsp Yeast