Simple Stovetop Flatbreads

Instructions

1. 1

   In a bowl, whisk the flour and salt together. Make a well in the center — I like to do this like stirring memories into a pot.

2. 2

   Pour in the warm water and oil (if using). Mix with a spoon or your hand until it comes together into a shaggy dough. If it feels too dry, add a teaspoon of water at a time; too sticky, sprinkle a little more flour.

3. 3

   Turn the dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. Let it rest, covered with a cloth, for 10 minutes — this relaxes the gluten and makes rolling easier.

4. 4

   Divide the dough into 6 equal pieces. Roll each piece into a ball and flatten slightly with your palm.

5. 5

   On a floured surface, roll each ball into a thin circle about 6–8 inches (15–20 cm) across. Try to keep them even so they cook uniformly.

6. 6

   Heat a heavy skillet or cast-iron pan over medium-high heat until hot. If you like, brush a little oil on the pan or directly on the flatbread for a crisper, browned finish.

7. 7

   Cook one flatbread at a time: place it in the hot pan and cook 1–2 minutes until bubbles form and the underside has brown spots. Flip and cook another 1 minute. If you want a puffier, pita-like effect, press gently with a spatula while cooking.

8. 8

   Remove to a plate and keep covered with a clean towel so they stay soft while you finish the rest. If desired, brush warm flatbreads with a little butter or olive oil and sprinkle a pinch of salt.

9. 9

   Serve warm — tuck in fillings, tear and dip, or enjoy plain. These are best fresh but keep wrapped in foil and reheat in a hot pan briefly.