|Prep time||Cook time||Ready in||Yields|
- 2 cups unbleached flour
- 3/4 cup water
- 1/2 teaspoon sea salt
- olive oil
- Into a mixing bowl, add the flour, water and salt. Mix until the dough is flaky and pretty dry to the touch. You do want it to stick together, just not too moist.
- Flour a flat surface and knead the dough for a minute or so. Roll the dough into a 6 inch log and cut into 6 1-inch segments. Flour a rolling pin and roll out the dough until it's as thick or thin as you like it. I prefer it extra thin, due to the crunch factor.
- Heat a skillet and coat the bottom with olive oil. I keep the heat at medium or a little above. If the heat is too high, the bread will start to burn before it's fully cooked in the center.
- Each side of the bread should take a little over a minute to cook. When the edges have hardened and the exposed doughy side starts to bubble, flip it. The bread should be bubbly, golden brown and it should definitely make your mouth water.
- I stack the flatbread on a plate and season each of them with additional sea salt and fresh cracked black pepper.
- Eat and enjoy! Try to share.
Kel on January 24, 2019:
Hi Viqe, thanks for the flat bread recipe! I made it for the first time and it was great! My kids love them. Thanks!
Rodney Fagan from Johannesberg South Africa, The Gold Mine City on January 10, 2015:
First of all, thanks to Wanita, Caroline and Byba for your comments.
Firstly, I have not tried to do a gluten free type of flat bread, however if you use chickpea flour you would have a glutin free flarbread. All that may be needed is a bit of fiddling around with water "flour" mixture and the cooking times. It does and will work out, as I do know some friends that use it.
Thanks Caroline I do try.
Byba, I appreaciate your comment and will have a look at those links.
Byba on January 09, 2015:
Ai Wei, you are first time to my blog right, Thanks for dropping by, I have added you in my blog list, will erlxope your blog later.Yes, the bread is rather soft and nice, you could use the link attached to Hsling's recipe to try out her good recipe.
Caroline on January 08, 2015:
Your's is the inietllgent approach to this issue.
Wanita on September 11, 2014:
Can you make this flat bread glutin free somehow
Rodney Fagan from Johannesberg South Africa, The Gold Mine City on May 27, 2014:
The thing about flat breads are the various ways you can add spices, herbs, infused oils to your basic mixture.
Often very often my lunch consists of a form of flat bread of one form or the other.
Nadja A Croft on May 26, 2014:
I absolutely LOVE this flatbread recipe! The first time I made it, I literally just died at the first taste and could not STOP! It was amazing that such a simple, simple recipe could produce such a delicious product! I have made it many times since!
Cheryl on May 05, 2014:
I love this site!
Rodney Fagan from Johannesberg South Africa, The Gold Mine City on July 20, 2013:
Great hub, I have been looking at various recipes for yeast free types of flatbreads.
The basic ingredients all seem to be the same, only variations that have creeped in is the proportions, which control the number of servings.
Many years ago I hand pubIshed a "Naturopathic Cook Book", in there I had the recipe for Chinese Pancakes, which are served with, stirfried vegetables or plain pickled vegies, this depended on regional differences.
Wondering on July 12, 2013:
Did you steal this recipe from caloriecount.com or did they steal it from you? : ) Looks like they posted the original recipe since they also include nutrition information. http://caloriecount.about.com/easiest-flat-bread-r...
Morgan on September 09, 2012:
Fantastic! I like to call it the poor man's naan :DD!
Mmm on August 05, 2012:
Making them into Rosemary and Italian herb potassium was a good move. ^_^
Viqe Newman (author) from Poasttown, Ohio on July 29, 2012:
I'm so flattered! Glad you both enjoyed it. Adding dill sounds delicious! =D
Jen on July 29, 2012:
Just made this for dinner! Very good and very easy; my husband was so impressed by the simplicity of it and he loved the taste (I took your suggestion with the added S&P at the end, and I added dill). Thank you!
daisynicolas from Alaska on May 17, 2012:
Wow easy! Clear direct how-to on an easy exotic breakfast treat.