I love making Flatbread from scratch when I want fresh, warm bread without spending hours in the kitchen. It's soft and pillowy with golden charred spots and air pockets that make every bite light and tender. I make it for game day snacks, potlucks, weekend dinners, and appetizer spreads because it's quick to make and incredibly versatile. Everyone can customize their own toppings, and it's way less messy than full-size pizza. It keeps at room temperature for 3 days or freezes for up to 3 months.
Ingredients
Instructions
For the flatbread
Add flour, baking powder, and sea salt to a medium mixing bowl and mix to combine. Add water and olive oil and stir until it starts to take a messy form, then use your hands to knead the dough, keep kneading it until it takes shape. Tip it onto a lightly floured surface and continue to knead for a couple of minutes until the dough is smooth. Place the dough in a greased bowl and cover it with plastic wrap and leave for 20 minutes at room temperature.
Lightly flour your work surface and tip the flatbread dough onto it. Divide it into 2 equal parts, and, using your hands or a rolling pin, make an oval shape at around ¼ inch thick.
Heat a large non stick skillet over medium heat, you'll need the skillet to be really hot. Then place the flatbread dough in and cook until air pockets have formed and the bread has started to turn golden brown, approximately 2 - 3 minutes, flip the bread over and repeat. Repeat the process with the remaining flatbread dough.
Nutrition
- Calories
- 233 kcal
- Carbohydrate Content
- 36 g
- Protein Content
- 5 g
- Fat Content
- 7 g
- Saturated Fat Content
- 1 g
- Sodium Content
- 307 mg
- Fiber Content
- 1 g
- Sugar Content
- 0.1 g
- Unsaturated Fat Content
- 6 g
- Serving Size
- 1 serving
