Water-and-Flour Flatbreads in a Skillet

Cooking method

1. Step 1:

   

   Gather the ingredients for the flatbreads. You need only the bare minimum: wheat flour, water, and salt (fine salt works best).

2. Step 2:

   

   Stir the salt into the water with a spoon until it fully dissolves. Pour the salted water into the flour and knead into a smooth, fairly soft dough. Cover it with a clean towel and let it rest for 15–20 minutes. It will become noticeably more supple and much easier to work with.

3. Step 3:

   

   Divide the dough into four equal pieces. Roll each one out into a round about 6 inches (15 cm) across. You can trim it into a perfect circle with a flat plate of the right size, or just leave the edges a little rustic.

4. Step 4:

   

   Heat a dry skillet until good and hot. Lay in a rolled-out round and cook for 30–45 seconds over high heat, until light brown spots appear. Flip it over and cook the other side — it may puff up from the inside. Cook until it too picks up a few dark speckles.

5. Step 5:

   

   Cool the finished flatbreads separately so the steam doesn't leave them soggy. Ideally, serve them hot right off the pan. If you're serving later, stack them up and cover the cooled flatbreads with a lid or a bag so they don't dry out.