Next, I dust my countertop with a bit of flour and knead the dough gently for a minute or two until it becomes a smooth ball. It’s amazing how satisfying this can be! After that, I cover the dough with a clean kitchen towel and let it rest for about 15–20 minutes. This step is crucial because it allows the dough to relax and makes rolling it out so much easier.
Once the dough is ready, I divide it into six equal portions and roll each one out into thin circles—about the size of a medium-sized plate. The sight of the flattened dough, slightly dusted with flour, brings a sense of anticipation! Then, it’s time for the cooking process. I heat my non-stick skillet over medium heat and place one of the flatbreads on it. I usually cook it for about 2-3 minutes on each side until it gets those charming golden-brown spots, indicating it’s fully cooked. The smell wafting through my kitchen during this time is just heavenly!
Lastly, as I finish cooking each flatbread, I like to stack them on a plate, covering them with a towel to keep warm and soft. There’s something incredibly rewarding about cooking in my kitchen, and the aroma of these flatbreads fills the air with comfort and nostalgia.
Pro Tips for Best Results
I tested this recipe three ways: with whole wheat flour, gluten-free flour, and as a thin pizza base. Whole wheat adds a nutty flavor that I absolutely adore, while gluten-free does work, but might require a bit more water for the right texture. Don’t shy away from trying your own flours!
Also, when rolling out the dough, don’t over-flour the surface—it can lead to dry flatbreads. I usually keep a small bowl of flour nearby to dust only when necessary. The dough should be pliable and smooth, not hard.
Lastly, if you’re looking to add more flavor, consider blending herbs or spices directly into your dough. Garlic powder, dried oregano, or even fresh herbs can take this flatbread to a whole new level, and believe me, the result is totally worth it!
Common Mistakes to Avoid
One mistake I made early on was not letting the dough rest long enough. I found that rushed dough doesn’t roll out easily and results in tough flatbreads. Patience is key! A good 15–20 minutes of resting really makes a difference in texture. (See the next page below to continue…)