Skillet Flatbread

Skillet Flatbread

With all the baba ghanoush that you’re making after reading my last recipe, I am sure that you are in dire need of a flatbread recipe. Thankfully, I have a good one for you.

I have been making this recipe for years. All you need is a skillet and about an hour to produce these pillowy, pliable flatbreads that are perfect for scooping up hummus, wrapping around shawarma, or dipping in vindaloo. It is the kind of thing that turns a simple meal into something noteworthy. Sure, a good curry is a wonderful thing to share, but when it comes with homemade flatbread, people start to take notice. So, next time you make a batch of baba ghanoush, fry up some falafel, or stew a pot of dal, try this recipe as well–it’ll change the whole meal.



Skillet Flatbreads

1/2 cup water
1 tsp sugar
1 envelope yeast (or 2 tsp)
2.5 cups flour
1/4 cup olive oil
1 egg
3 oz. Greek yogurt
1/2 tsp salt


Dissolve the sugar in warm water and add the yeast. Stir and let sit until frothy. Add the oil, egg, and yogurt, and beat until uniform.

Mix the salt into the flour in a mixing bowl. Add the wet ingredients and stir until a shaggy dough forms. Knead on a floured work surface for 2-3 minutes, then allow to rise for 45 minutes.

Once risen, cut into 4-8 even portions and roll thin. 4 portions will make flatbreads large enough for wraps and pizzas, 8 portions will be better suited to dips.

Cook in a lightly buttered skillet over medium-high heat until golden brown on the bottom. Flip and repeat.

Serve with dips, curries, or just about anything else you can dream up. They’d make a great wrap for sandwiches or a base for a quick pizza as well.


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