10-Minute Skillet Flatbread (No Oven Needed!)

Bread in 10 minutes no oven required! This skillet flatbread is light, soft, and golden with a buttery finish that tastes like it came from a bakery. Whether you’re new to bread making or simply short on time, this recipe delivers irresistible results with minimal effort.

Ingredients

• 4 cups (480 g) all-purpose flour
• 1 cup (220 g) plain yogurt (regular or Greek; adjust water slightly if using Greek)
• 250 ml water (about ¾ cup)
• 10 g baking powder (one standard packet)
• 8 g fine salt (about 1 teaspoon)
• 1 tablespoon (15 ml) vegetable oil
• 3½ teaspoons (about 50 ml) avocado oil – optional for brushing or light frying
• Butter – for brushing the warm bread after cooking

Instructions

1. Mix the Base
   In a large bowl, whisk together yogurt, water, and baking powder until smooth.
2. Form the Dough
   Add flour, salt, and vegetable oil gradually. Knead gently until a soft, pliable dough forms—avoid over-kneading to keep the bread tender.
3. Portion & Rest
   Divide dough into 10 equal balls. Cover with a damp towel for 5–10 minutes to prevent drying.
4. Roll & Shape
   On a lightly floured surface, roll each ball into a round disc about the size of a dessert plate.
5. Cook on the Stovetop
   Heat a dry skillet over medium heat. Cook each disc for 2–3 minutes per side, turning once, until puffed and golden brown. No extra oil is needed, but you can lightly brush the pan with avocado oil if desired.
6. Finish & Serve
   Brush hot bread with butter for a rich finish. Serve warm and enjoy!

Variation

• Herb-Infused Flatbread
  Stir a tablespoon of finely chopped fresh herbs like rosemary, thyme, or cilantro—directly into the dough. This gives each bite a fragrant, garden-fresh aroma and pairs beautifully with soups or roasted vegetables.
• Cheesy Skillet Bread
  Sprinkle shredded mozzarella or cheddar onto one side of the dough disc just before flipping. The cheese melts and forms a golden crust, turning the bread into a gooey, snackable treat.
• Whole-Grain Upgrade
  Swap half of the all-purpose flour for whole-wheat flour. This adds a nutty flavor and a fiber boost, though you may need a touch more water to maintain the soft dough consistency.
• Sweet Breakfast Version
  Add a tablespoon of honey and a pinch of cinnamon to the dough. Serve warm with butter and fruit preserves for a quick morning indulgence.

Cooking Notes

• Control the Heat
  A steady medium heat is key—too high and the bread scorches before the inside cooks, too low and it dries out. Use a heavy-bottomed skillet, like cast iron, to maintain even heat.
• Resting the Dough
  A short 5–10 minute rest relaxes the gluten, making the dough easier to roll out and preventing spring-back while cooking. Cover with a damp cloth to keep it from forming a dry skin.
• Batch Cooking
  If making multiple rounds, keep cooked breads warm by stacking them and covering with a clean kitchen towel. The steam keeps them soft until serving time.

Serving Suggestions

• Dipping Delight
  Serve alongside creamy hummus, baba ganoush, or herbed yogurt dip. The warm, fluffy texture is perfect for scooping.
• Wrap It Up
  Use the bread as a quick wrap for grilled chicken, roasted veggies, or falafel. Its pliable nature makes it ideal for handheld meals on the go.
• Breakfast Base
  Top with scrambled eggs, avocado slices, and a drizzle of hot sauce for an instant breakfast flatbread.
• Soup Companion
  Pair with hearty soups or stews—like lentil or tomato bisque—so the bread can soak up every flavorful drop.

Tips

• Flour for Rolling
  Lightly dust your surface and rolling pin with flour to prevent sticking. Too much flour, however, can toughen the bread, so use a gentle hand.
• Consistent Thickness
  Roll the discs evenly to about ¼ inch. This ensures they cook uniformly and puff slightly without leaving raw spots.
• Oil Choices
  Although no oil is needed in the pan, a light brush of avocado or olive oil before cooking adds subtle flavor and helps achieve a crisp golden finish.
• Storage & Reheating
  Cool completely before storing in an airtight container. To reheat, warm briefly in a dry skillet or toaster for that just-made taste.

Prep Time:

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Nutritional Information (Per Flatbread, Approx.)

• Calories: 180
• Protein: 5 g
• Sodium: 230 mg

Frequently Asked Questions

1. Can I use whole-wheat flour instead of all-purpose flour?
Yes, you can replace up to half of the all-purpose flour with whole-wheat flour for a heartier flavor and more fiber. You may need to add a splash of extra water to maintain a soft dough.

2. What if I don’t have yogurt on hand?
You can substitute plain kefir, buttermilk, or even a mix of milk and a teaspoon of lemon juice. Each will lend a slightly different tang and softness to the bread.

3. How do I keep the bread soft after cooking?
Stack the cooked breads and cover them with a clean kitchen towel to trap steam. This keeps them pliable and tender until you’re ready to serve.

4. Can I freeze the dough instead of the cooked bread?
Absolutely. Shape the dough into discs, separate with parchment paper, and freeze in a sealed bag. Thaw at room temperature and cook as directed whenever you need fresh bread.

Conclusion

In just 15 minutes, you can create warm, pillowy flatbreads without turning on the oven. This recipe is forgiving and endlessly versatile add herbs, cheese, or spices to suit your mood. Whether you serve it with dips, wrap it around savory fillings, or enjoy it plain with a brush of butter, this quick bread proves that homemade can be both effortless and unforgettable.

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