Description
This soft homemade skillet flatbread delivers the pillowy texture and gentle chew of classic pita—without needing an oven or yeast. Cooked in a simple pan, these flatbreads puff beautifully, creating perfect pockets for stuffing with your favorite fillings like hummus, falafel, grilled vegetables, or chicken. With just a handful of pantry staples, it’s a quick, budget-friendly, and versatile bread you’ll want to make again and again.
Ingredients (Makes 6–8 flatbreads)
2 cups (250 g) all-purpose flour (or bread flour for extra chew)
1 tbsp baking powder
1 tsp salt
¾ cup warm water (100–110°F / 38–43°C)
2 tbsp olive oil or neutral oil (plus extra for cooking)
💡 Pro Tips:
Don’t skip the baking powder—it helps create the puff and pocket
Let the dough rest 10–15 minutes for softer texture
Roll evenly (about ¼-inch thick) for best results
Preparation Method (Soft, Puffy, Foolproof)
Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, and salt.
Add liquids
Pour in the warm water and olive oil. Mix until a soft dough forms.
Knead the dough
Transfer to a floured surface and knead for 4–5 minutes until smooth and elastic.
Rest the dough
Cover and let it rest for 10–15 minutes. This step helps relax the gluten for a tender result.
Divide and shape
Divide into 6–8 equal pieces. Roll each into a ball, then flatten into discs.
Roll evenly
Roll each piece into a round about ¼-inch (0.5 cm) thick.
Cook in skillet
Heat a cast-iron or nonstick pan over medium-high heat and lightly oil it.
Cook each flatbread for 1–2 minutes until bubbles form
Flip and cook another 1–2 minutes until puffed and golden
Keep warm
Stack cooked flatbreads and cover with a clean towel to keep them soft.
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