Easy Stove-Top Flatbread

Who says you need an oven to bake bread? With this super easy recipe you can make fresh and delicious flatbread to enjoy with a wide variety of dishes such as chillies, curries and soups. You can even food it up and use it as pita bread. Best thing you probably have all ingredients at home already.

If you were to ask me which recipe I made most often the answer would probably be this one. It is just so easy and delicious to have freshly made bread to enjoy with just about anything. I made it yesterday and filled it with Gyro-Style chicken, red coleslaw and Zaziki. Today I will fill it with some fried eggplant, salad and the leftover Zaziki. My favourite way to enjoy it is topped with some homemade chilli, guacamole and a fried egg, sort of a heartier huevos rancheros situation that makes a great lunch or dinner. It is a great recipe to have on hand.

Stove-Top Flatbread

Ingredients:

• 500 gr all-purpose flour
• 2 tbl semolina
• 1 packet of dry-active yeast or fresh baker’s yeast
• 2 tsp salt
• 300 ml luke-warm water
• 2 tbl olive oil

Instructions:

  1. Mix the flour, semolina and salt in a bowl and make a well in the middle. Pour some water into the well and dissolve the yeast in it. Leave the yeast to activate and foam up. Now start kneading the dough either by hand or with a dough hook incorporating water and oil as needed until a smooth and elastic dough forms. Cover it with a damp kitchen towel and leave it to prove until it has doubled in volume (or prove it in the fridge overnight, then let it come back to room temperature).
  2. Punch the air out of the dough and knead it. Separate into eight equal size pieces and roll it into balls. Roll or stretch it into a sphere big enough to fit whatever pan you are using. Repeat this step with the next dough ball as the flatbread is baking.
  3. Preheat a non-stick pan with a lid to medium high heat. When the pan is hot place the dough in the pan and bake until bubbles start forming all over the surface. Flip and keep baking with the lid on until the desired amount of browning/charring has been achieved and the edges spring back when you push into it. Keep it warm and soft by rolling it into a kitchen towel whilst baking off the rest.

Tip: To make the bread a little healthier with some fibre add 1 tablespoon of wheat bran to the dough. You might have to add more water to sufficiently hydrate the flour.



So there you have an easy and delicious way to make fresh flatbread whenever you need it. When you have run out of bread or all you have is that seedy whole-wheat bread that is super healthy but doesn’t taste great with everything. It is so easy and so good. The dough can be made a day ahead or just use half the dough on one day and the rest the following day after a night in the fridge. Already baked flatbreads can also be dabbed with a little water and reheated in the microwave, pan or toaster (depending on size, obviously). I hope you enjoyed this post and have a wonderful day!

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