Hey Folks!
Let’s face it—life’s busy, and sometimes those store-bought flatbreads are just too convenient to pass up. But what if I told you that making your own is not only easy but also way more delicious? Yes, you can totally pull this off with just a cast iron skillet!
Imagine this: a beautiful spread of colorful veggies, rich sauces, and dips, all complemented by warm, soft flatbreads you made yourself. They’re perfect for wrapping, dipping, and scooping—far better than anything you’ll find in the store. And here’s the real magic: when people find out you made these delicious flatbreads instead of buying them? Instant wow factor.
I use this flatbread recipe barely adapted from Joshua McFadden’s acclaimed cookbook, Six Seasons, which was awarded the James Beard Award for Best Book in Vegetable-Focused Cooking, to create my Season’s 52 Chicken & Mushroom 3 Cheese Flatbread, and it’s always a huge success! Crafted with quality flour and whole milk yogurt, these flatbreads have a flavor that elevates your meal without needing to steal the spotlight. They’re a hit at any gathering, and once your guests realize you whipped these up yourself, you’ll be showered with compliments. Trust me, you’ll feel like a flatbread master in no time!
This flatbread is perfect for making a Speedy Margherita Pizza, just like my naan version, and it’s an excellent base for the Season’s 52-inspired Chicken Mushroom Flatbread. It even worked great for Gochujang Buffalo Chicken Wraps! I’ve also made a delicious Bacon & Mashed Potato Pizza before, and those toppings would be fantastic on this flatbread too. It’s a versatile, tasty foundation for all your flatbread creations!
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Easy Homemade Flatbread Recipe in a Skillet
Ingredients
Equipment
Method
- Put the all-purpose flour, whole wheat flour, salt, sugar, and baking powder in a large bowl and whisk to blend everything well. Make a well in the center of the bowl and add the yogurt. Mix the flour into the yogurt a little bit at a time, using your hands or a rubber spatula to blend. If the dough seems dry, add another small spoonful of yogurt.
- Once the flour is mostly combined with the yogurt, transfer the dough onto a lightly floured surface. Gently knead until the dough is smooth, about 30 seconds. Divide the dough into 4 to 6 equal portions, depending on your intended use. Using a rolling pin and your hands, shape each portion into a round, approximately ⅛ inch thick. Don't worry if the shapes aren’t perfectly round.
- Heat a dry cast-iron skillet or griddle over high heat until it's very hot. Add the flatbreads, one or two at a time, depending on the size of your pan, and cook for about 1 minute on each side, until they puff up slightly and develop a light brown color with some charred spots. It's better to overcook the flatbreads slightly than to undercook them, as undercooking will leave them doughy and dense. If the flatbreads char too quickly before cooking through, lower the heat slightly. Wipe the pan between batches to remove any burnt flour.
- Allow the flatbreads to cool on a wire rack. For the best flavor and texture, enjoy them within a few hours of cooking. If not serving immediately, store them in an airtight container until ready to use.
More Delicious Recipes to Try
- Soft Amaretti Cookies
- Summer Strawberry Cornbread
- The Best Cheddar Scallion Skillet Cornbread
- Jim Lahey’s Overnight, No-Knead Bread
- Easy Bacon No-Knead Bread
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4 responses to “Easy Homemade Flatbread Recipe in a Skillet”
I don’t make bread very often, but for some reason, during the pandemic, I decided to make injera once to go with some Ethiopian recipe I was doing. I want to say it looked kinda like this …
Good morning, James! Thanks for your comment about injera. I saw it mentioned in the Fir Fir recipe from In Bibi’s Kitchen, a beautifully written cookbook, though the injera recipe wasn’t included. I’m impressed you made it yourself—it’s such a great project! I’m planning to try a few dishes from the book soon, but this quick recipe I’m sharing is a lot simpler. Thanks again, and happy cooking!
Very good.
All the vegetarian and vegan meals hit, respect