Got a minute? Be a superhero with this no-knead, no-rise, super easy, delightfully tangy flatbread. Just stir together, roll it out and flip it on a skillet – THAT’S IT!
Perfect for sopping up creamy hummus or serving alongside whatever you’ve got on the grill! These have just the right chew and heartiness, but thanks to the yogurt are never dry or boring.
I had been cooking professionally for a number of years, and had run a very successful personal chef business in Washington, D.C. You can say I was feeling confident around the kitchen.
But, as I found out, the more you think you’ve mastered, the more you realize you have yet to learn.
This was my experience as late 20-something, working my first bakery job.
A co-worker looked over and saw me struggling to make a circular shape with the pie dough I was working. She was from Argentina, and came of age in the kitchen with her mother and grandmother- she was by all accounts an expert in the art of empanada dough.
In her very direct, yet good-hearted manner, she took the rolling pin from me and said, “why are you not making a circle? Look, like this!”
She began reshaping my dough with her hands, starting out with the most rustic expression of a circle.
Then, working from the middle, she gently rolled the dough, with a light pressure, rotating and reflouring as necessary to keep it from sticking.
And, with each pass, she ALWAYS BEGAN HER ROLL FROM THE MIDDLE.
She taught me two things that day, both of which made a world of difference!
Not only did she share with me her gift of a perfectly rolled dough…
She helped me realize how much more I still had to learn (even though by this point I had rolled MANY a dough and felt confident in the fundamentals).
I tell people all the time that cooking is not rocket science. It is a set of skills that can each be attained with a good pointers and practice.
Practice makes perfect! And these little flatbreads are JUST what you want to make to hone your rolling skills.
They are on heavy rotation at our house. I always have these (6 staple) ingredients on hand- and they take just minutes to put together (requiring NO rising or resting), are a breeze to roll, and cook up on the skillet in just a minute per side!
We love them with a little hummus and grilled chicken for a fun “trip” to the Mediterranean. Or sometimes my kids eat them with a little shredded cheese on top as a gooey flatbread.
They are also great for any kind of dip, from a smoky eggplant spread, to baba ganoush, to guacamole (try spreading mild guacamole or smooshed avocado on top and scattering chopped kalamata olives and feta with a squeeze of lemon. That one just came to me… and I can’t wait to try it!).
They are also just plain good on their own!
Happy rolling!
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Who’s ready for some fun?
So as a reminder, here’s how it works. Watch this short 6 min. video ? where one of my kids helps me demonstrate a kitchen technique, then we use it to make a YUMMY recipe!
VIDEO WILL BE ENJOYED BY KIDS AND ADULTS, ALIKE.
** This is part of the special Key Lime KIDS series, designed to help families during these challenging times by providing entertaining and engaging activities to do at home.
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Minute Skillet Flatbreads
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon sugar
- ½ teaspoon baking soda
- 1 cup plain yogurt not Greek style
Instructions
- Whisk together the flours, salt, sugar and baking soda in a mixing bowl. Add the yogurt and mix with a spoon until a shaggy dough forms. Turn out onto a floured board and knead briefly until it comes together. Divide into 6 pieces.
- Warm a skillet, such as cast iron, or a griddle over medium heat.
- Flatten a piece of dough slightly, and using a rolling pin roll it out into a rough circular shape about 6-7 inches. Cook one at a time in your skillet for about a minute a side, until browned evenly. Remove to a plate or wrap in a dishtowel. Repeat with the remaining dough.
Tips & Tricks
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Hi Alexis,
I am excited to try your skillet flat bread recipe and noticed that you have ½ teaspoon baking soda, however, in your video instruction with your son you mention baking powder…could you please get back to me with exactly which one is the correct ingredient to use as I am unfamiliar with which one to use as I am not a cook and this will be the first time attempting making something like this. Also, as my husband is gluten intolerant, I am hoping you could suggest a couple of gluten-free flours to use instead of the wheat flour and all-purpose flour. Example: Tapioca flour, almond flour, oat flour, corn flour, etc. I look forward to your reply
You are right! I apologize for that mistake in the video. It is indeed baking SODA. When there is something acidic in the ingredients (here the yogurt), baking soda is usually called for over baking powder.
I have not ever tried gluten free flours in this recipe, and cannot say for sure how the results will be. I have heard that King Arthur Flour has a good gluten free flour blend. I am certain that almond flour would not work, and with corn flour you’d probably end up with more of a pancake than a dough that can be rolled out. If you find something that works well please let me know. Thanks!