This was a fun way to create a simple, flakey bread accompaniment when you have limited ingredients and time. This comes from Epicurous’ “3 Ingredient Recipes” with a few shortcuts added.  It worked great with a fresh tomato sauce and spaghetti – kind of a beefed-up pita without the center split.


For x6 flatbreads you’ll need: 2 cups flour, 1 tsp salt, 1/2 tsp baking powder, 2 sticks unsalted butter (softened) and olive oil.

Whisk flour, salt, and baking powder in a large bowl. Make a small well in the center and slowly add 2/3 cup water, mixing with your hands or a wooden spoon, until a shaggy dough forms. Knead dough in bowl until smooth and elastic, about 4 minutes. Transfer dough to a clean work surface. Wipe out bowl and grease lightly with oil. Return dough to bowl, cover with a kitchen towel, and let rest 30 minutes.

Turn out dough onto a clean work surface. Using a bench scraper or large knife, cut into 6 equal pieces. Shape into balls, cover, and let rest 15 minutes more.

Line a rimmed baking sheet with parchment.

Pat down one of the balls into a flat oval with your fingertips, then smear 2 Tbsp. softened butter over dough. Press and slide dough outward with your fingertips, stretching to a very thin oval, about 12×10″.

Starting at 1 long end, roll dough over itself to create a long tube about 1″ wide; flatten slightly. Starting at 1 short end, roll into a coil like a jelly roll. Transfer to parchment-lined sheet; cover with a kitchen towel. Repeat with remaining dough. Freeze, covered, 15 minutes.

Working one at a time, turn coil on its side and flatten to a disc with your palm. Using a rolling pin, roll into a rough oval about 8×4″ (coils can be put in the freezer until ready to use).

Heat 1 Tbsp. butter in a griddle or large nonstick skillet over medium-high. Add 2 pieces of dough, reduce heat to medium, and cook flatbread until bottom is golden brown with large bubbles forming underneath, about 3 minutes. Flip and continue to cook until second side is golden brown, about 1 minute more.

Repeat with remaining dough, adding 1 Tbsp. butter before each batch.

Serve and eat right away.


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