Originally posted April 29, 2014

skillet flatbread


  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp salt
  • 3 tbsp canola oil
  • 1 cup ice-cold water
  • all-purpose flour for dredging
  • canola oil for frying
12 flatbreads


In the bowl of a standing mixer fitted with a dough hook, combine the flour, baking powder, and salt.

Add the oil and water. Mix until the dough becomes soft. Cover with a dish towel and let rest for 10 minutes.

Divide the dough into 12 equal pieces. Dredge each in flour and flatten it to 1/4" thickness using a rolling pin or your hands.

Heat a cast-iron skillet over medium-high heat. Drizzle a little canola oil in the skillet. When the oil shimmers, add the flatbread and fry until golden brown on each side. Transfer to a cooling rack and repeat until all the flatbread has been fried, adding oil as needed.



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Adapted from

King Arthur Flour
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