This flatbread recipe uses six ingredients including yeast and needs only 30 minutes to rise. You don't need to knead it and yet it produces a soft, tender flatbread that's perfect for wraps and spreads as well as with BBQs and grills such as shawarma or hummus.
In a measuring cup - combine warm water, olive oil, sugar, and yeast.
Add the yeast mixture to the flour mixture in the bowl
Use a wooden spoon or spatula to combine it well making sure that no dry flour is left on the bottom.
Cover the bowl with a clean kitchen cloth or plastic wrap.
Let it rest in a warm place for 30 minutes or an hour until almost doubled. You can leave it in the warm oven or on the countertop on a warm day.
Roll the flatbread
Transfer the dough to a well-floured work surface.
Use a bench scraper or knife and divide the dough into two portions.
Then divide each portion into 6 flatbreads
Dust each portion with flour and make a ball. Make sure your hands are well dusted.
Roll each ball on the well-dusted work surface with a rolling pin to about 6 inches (it does not have to be perfectly round)
Then dust off any excess flour.
You can roll all the flatbread first or start cooking them simultaneously.
Cook the flatbread
Heat a skillet on medium-high heat. Once hot reduce heat to medium.
Place one flatbread on the skillet. Wait 30 seconds until you see bubbles form on the top.
Flip it over and cook 30 seconds on the other side.
Then flip it one more time. This time use a flat spatula to press on places that may need more heat.
Flip it once more - this time it may even puff up in places.
You can brush them with oil or butter or just leave them plain.
Once cooked keep them wrapped between sheets of clean kitchen cloth or cheesecloth to stay soft.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you