Hello World KitchenBeta
A quick, beginner-friendly flatbread made without yeast. Flavored with garlic and dried oregano, these soft and slightly chewy flatbreads are cooked in a skillet in just minutes. Perfect for dipping into hummus or serving alongside warm soups.
Ingredients
Dough
- 2 cups All-purpose flour — Plus extra for dusting
- 1.5 teaspoons Baking powder — Ensures the bread puffs up slightly
- 0.5 teaspoons Salt — Fine sea salt or table salt
- 0.5 teaspoons Garlic powder — Mixed into the dough for base flavor
- 2 tablespoons Olive oil — Extra virgin preferred
- 0.75 cups Warm water — Not boiling, just comfortably warm to the touch
Garlic Oregano Topping
- 2 tablespoons Olive oil — For brushing the cooked bread
- 1 cloves Garlic — Finely minced
- 1 teaspoons Dried oregano — Crushed lightly between your fingers
- 1 pinch Flaky sea salt (optional) — For finishing
Instructions
-
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and garlic powder.
~2 minWhisking dry ingredients thoroughly ensures the baking powder is evenly distributed. -
Make a well in the center of the dry ingredients. Pour in the 2 tablespoons of olive oil and the warm water. Stir with a spoon or your hands until a shaggy dough forms.
~3 minIf the dough seems too sticky, add an extra tablespoon of flour. If it's too dry, add a teaspoon of water. -
Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth and elastic. Cover with a clean towel and let it rest.
~5 minResting allows the gluten to relax, making the dough much easier to roll out. -
While the dough rests, mix the remaining 2 tablespoons of olive oil, minced garlic, and dried oregano in a small bowl to create the topping. Set aside.
~2 minLetting the garlic and oregano sit in the oil infuses it with maximum flavor. -
Divide the rested dough into 4 equal pieces. Roll each piece into a ball, then use a rolling pin to flatten them into 6-inch circles, about 1/4-inch thick.
~5 minDon't worry if they aren't perfectly round; rustic shapes look beautiful! -
Heat a skillet (preferably cast iron) over medium-high heat. Once hot, cook one flatbread at a time for 1 to 2 minutes on the first side until large bubbles form and the bottom is golden brown.
~5 minDo not add oil to the pan; dry-cooking gives the flatbread its signature charred spots. -
Flip the flatbread and cook for another 1 to 2 minutes on the other side. Transfer to a plate and immediately brush with the prepared garlic oregano oil. Repeat with remaining flatbreads.
~8 minKeep cooked flatbreads wrapped in a clean kitchen towel to keep them warm and soft.
Nutrition
Equipment
- Mixing bowl
- Measuring cups and spoons
- Rolling pin
- Cast iron skillet or heavy non-stick pan
- Pastry brush
- Spatula
Tips & Storage
- Pairing: These flatbreads are incredible for soaking up creamy tomato soup or a hearty lentil stew.
- Dipping: Cut into wedges and serve with hummus, tzatziki, or baba ganoush for a quick appetizer.
- If you don't have a rolling pin, a clean, smooth wine bottle works perfectly to roll out the dough.
- Storage: Store leftover flatbreads in an airtight container or ziplock bag at room temperature for up to 2 days. Reheat in a warm skillet or the microwave for 10-15 seconds to soften before serving.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
