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!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
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.
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).
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.
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.
Heat 12-inch cast-iron skillet over medium heat for 3 minutes (skillet should be hot but not smoking).
These flatbreads are perfect served alongside a bowl of soup or a salad, but try these uses, too: