Lean Skillet Flatbreads

Cooking method

1. Step 1:

   

   Gather everything you need for these lean skillet flatbreads. You'll need all-purpose flour, water, vegetable oil, and a little salt and ground black pepper. Choose an oil without a strong flavor — extra virgin olive oil is ideal.

2. Step 2:

   

   Sift the flour into a large bowl, add the black pepper, and stir. Heat the water to about 175–195°F (80–90°C), stir in the salt, and mix until it fully dissolves. Gradually add the salted water to the flour — you may need a little more than called for; go by how the dough feels. Add the oil and knead into a smooth, pliable dough.

3. Step 3:

   

   Cover the dough with a clean bag and let it rest for 15–30 minutes. Then knead it again by hand — you'll feel it turn smoother, softer, and more supple. Divide the dough into pieces and roll each into a ball. Their size depends on how big you want the finished flatbreads.

4. Step 4:

   

   Roll each ball out into a round sheet. Using a saucer or plate as a guide, cut out neat circles with a knife.

5. Step 5:

   

   Heat the vegetable oil in a skillet. Add the dough circles one at a time to the hot oil and fry until golden and appetizing, then flip and fry the other side. Transfer the finished flatbreads to a large plate lined with paper towels. Once they're all fried, cover them with an inverted bowl so they don't dry out and can soften from their own heat and steam.