10-Minute Stovetop Flatbread: A Quick, No-Oven Mediterranean Miracle

Ingredients

For the Dough

• 4 cups (480g) all-purpose flour
• 1 cup (220g) plain yogurt
• 3/4 cup (200ml) lukewarm water
• 1 pack (10g) baking powder
• 1 teaspoon (8g) salt
• 1 tablespoon (15ml) vegetable oil

For Cooking and Finishing

• 3 1/2 tablespoons (50ml) olive oil

Instructions

1. Prepare the Wet Ingredients

1. In a large mixing bowl, combine the yogurt and lukewarm water
2. Whisk in the baking powder until fully dissolved
3. Let the mixture stand for 1 minute to activate the baking powder

2. Form the Dough

1. Add the salt and vegetable oil to the wet ingredients
2. Gradually incorporate the flour, one cup at a time
3. Mix until a shaggy dough forms
4. Turn onto a lightly floured surface
5. Knead gently for 2-3 minutes until smooth but still soft

3. Portion and Shape

1. Divide the dough into 10 equal portions (approximately 90g each)
2. Roll each portion into a ball
3. Cover with a clean kitchen towel to prevent drying
4. Let rest for 2 minutes

4. Roll Out the Flatbreads

1. Working with one piece at a time, roll each ball into a 7-inch (18cm) circle
2. Keep thickness even at approximately 1/8 inch (3mm)
3. Dust with minimal flour to prevent sticking

5. Cook the Flatbreads

1. Heat a heavy-bottomed skillet or griddle over medium-high heat
2. Place one flatbread in the dry pan
3. Cook for 45-60 seconds until bubbles form
4. Flip and cook for another 30-45 seconds
5. Remove to a plate and brush with olive oil while hot

Storage and Reheating

Store cooled flatbreads in an airtight container at room temperature for up to 2 days. Reheat briefly in a dry pan or wrap in foil and warm in a low oven.

Expert Tips

• Keep the dough slightly sticky for tender results
• Don’t skip the resting period – it makes rolling easier
• Adjust heat as needed – the pan should be hot but not smoking
• Stack and wrap finished flatbreads in a clean kitchen towel to keep warm and soft