Simple Skillet Flatbreads

Cooking method

1. Step 1:

   

   Make the dough for these simple unleavened flatbreads. Heat the water in a small pot, kettle, or saucepan to about 105°F (40°C). Pour it into a deep bowl, add the salt, and stir with a spoon until it dissolves. Now start adding the flour, sifting it in so no stray bits get into the dough. Begin mixing with a spoon. I suggest adding about 220 grams of flour first and working in the rest on the counter.

2. Step 2:

   

   Once the dough comes together into a ball, turn it out onto a floured surface. Knead in the remaining flour (about 30 grams) a little at a time. You may need slightly more or less, depending on your flour — go by the feel of the dough: not too stiff, not too soft. Shape it into a ball and let it rest under plastic wrap for 10 minutes.

3. Step 3:

   

   Roll the ball into a rope and cut it into 10–12 equal pieces. Dust the counter and the dough pieces with flour.

4. Step 4:

   

   Set 9 pieces aside, take one, and roll it out thin with a rolling pin to about the size of your skillet's base. If it doesn't come out perfectly round and you want it to be, use a plate of the right size as a template and trim off any edges that stick out. Shape the rest of the flatbreads the same way.

5. Step 5:

   

   Heat a skillet over medium heat, ungreased. Add a flatbread and cook for 20–30 seconds per side, until brown spots appear. Don't overcook them, or they'll be dry and crack when you try to roll them.

6. Step 6:

   

   As they're done, you can put the flatbreads straight into a plastic bag so they stay soft and roll up easily — handy if you decide to fill them with meat, cheese, vegetables, and so on.