Easy and delicious flatbreads cooked on the pan. They can be used for Mexican tortillas, homemade durum rolls, or as a delightful bread for dinner!
Recipe for flatbread on the pan
Flatbreads are as important in Middle Eastern cuisine as rye bread and potatoes are in Danish cuisine and pasta is in Italian cuisine.
You can serve flatbreads as a side dish at dinner instead of baguettes or other types of bread, use them for homemade durum wraps, Mexican tortillas—or for dipping in hummus!
Flatbreads are super quick and easy to make yourself, and you can just make them in a pan. Here, I’ll show you how to do it.
Flatbread on the Pan Recipe
Servings: flatbread
Flatbread on the pan
Easy and delicious flatbreads cooked on the pan. They can be used for Mexican tortillas, homemade durum rolls, or as a delightful bread for dinner!
Ingredients
- 309 gram Milk
- 15 gram Yeast
- 12.6 gram Sugar
- 40.5 gram Olive Oil
- 400 gram Wheat Flour
- 6 gram Salt
Instructions
- Pour the milk into a pot and heat it on the stovetop until it is "finger-warm".
- Pour the warm milk into a bowl.
- Weigh the yeast and crumble it into the bowl with the warm milk.
- Add sugar and oil to the mixture and stir it all together until the yeast dissolves.
- Gradually add the wheat flour while stirring vigorously. The dough should be soft and smooth.
- Cover the bowl with a cloth and let the dough rise for 2 hours.
- Divide the dough into eight equal pieces and roll each dough ball out to about 20 centimeters on a floured surface.
- Pour a little oil onto a pan and heat it over medium heat. The entire pan must be covered with a thin layer of oil, so use a piece of kitchen paper to distribute the oil if needed.
- Fry each "pancake" one at a time until they are lightly golden. Flip them over and fry them on the other side when they are about halfway done. Keep the finished flatbreads warm in a cloth.