recipe

These soft, chewy flatbreads cook on the stove—not in the oven. They’re perfect for snacking, scooping up dips, and turning into sandwiches or pizzas!

safety
  • Uses the stovetop
difficulty
  • Intermediate
time
  • 1 hour and 15 minutes
yield
  • Makes 4 flatbreads

hey curious cook—

Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!

Prepare Ingredients

2 cups (10 ounces)
all-purpose flour, plus extra for counter
¾ teaspoon
baking powder
½ teaspoon
salt
3 tablespoons
vegetable oil
¾ cup (6 ounces)
water

Gather Cooking Equipment

Food processor
Bench scraper or kitchen shears
Plastic wrap
Ruler
Rolling pin
12-inch cast-iron skillet
Fork
Oven mitts
Spatula
Plate
Dish towel
1
 
2 cups (10 ounces)
all-purpose flour
¾ teaspoon
baking powder
½ teaspoon
salt
3 tablespoons
vegetable oil

Add flour, baking powder, and salt to food processor and lock lid into place. Turn on processor and process until combined, about 5 seconds. Stop processor and remove lid. Add oil and lock lid back into place. Process until no visible streaks of oil remain, about 10 seconds.

 
2
 
¾ cup (6 ounces)
water

With processor running, slowly pour water through feed tube and process until dough forms soft ball that clears sides of processor bowl, 30 to 60 seconds. Stop processor, remove lid, and carefully remove processor blade (ask an adult for help).

 
3
 

Sprinkle clean counter with extra flour and coat your hands in flour. Transfer dough to counter, knead for 30 seconds, then form dough into smooth ball.

 
4
 

Use bench scraper to divide dough into 4 equal pieces. Working with 1 piece of dough at a time, shape dough into ball (click here to learn how to shape dough into balls). Repeat with remaining pieces of dough. Cover dough balls loosely with plastic wrap. Let sit for 30 minutes.

 
5
 

When dough is ready, sprinkle extra flour on clean counter. Use your fingertips to gently pat 1 dough ball into 5-inch circle (keep remaining dough balls covered). Use rolling pin to roll dough into 9-inch circle, flouring counter as needed to prevent sticking. Repeat rolling with remaining dough balls.

 
6
 

Heat 12-inch cast-iron skillet over medium heat for 3 minutes (skillet should be hot but not smoking).

 
7
 

Gently prick 1 dough round all over with fork, then carefully place in skillet (ask an adult for help). Cook until underside is spotty brown, 1 to 2 minutes. Use spatula to carefully flip dough round and cook until second side is spotty brown, 1 to 2 minutes.

 
8
 

Use spatula to carefully transfer flatbread to plate and cover with clean dish towel to keep warm. Repeat with remaining dough rounds, stacking flatbreads and re-covering with towel as they finish. Turn off heat. Serve warm.