Quick Skillet Flatbreads Instead of Bread

Cooking method

1. Step 1:

   

   How do you make skillet flatbreads? Pour the room-temperature water and milk into a deep bowl, add salt to taste, and stir until it dissolves. I used 1/2 teaspoon of salt and the flatbreads came out only lightly salted. You can stir with a silicone spatula or a tablespoon.

2. Step 2:

   

   Measure out the flour and sift it into a separate dry bowl. Add a little more than half of it to the liquid — about 200 grams.

3. Step 3:

   

   Stir. You'll have a loose, runny base.

4. Step 4:

   

   Add another 100 grams of flour.

5. Step 5:

   

   Start kneading the dough in the bowl.

6. Step 6:

   

   Once it gets hard to stir and the dough comes together in a lump, turn it out onto a work surface dusted with half the remaining flour. The dough is quite sticky. Knead it, gradually working in flour from the counter — you may need to use all the remaining flour, or you may not. The amount can vary, since different flours contain different amounts of gluten.

7. Step 7:

   

   What should the dough feel like? As soon as it stops sticking to your hands, it's ready. Shape it into a ball.

8. Step 8:

   

   Cut the dough ball into 3 equal pieces with a knife and roll each into a ball.

9. Step 9:

   

   Melt the butter in a small saucepan on the stove, then pour it into a small bowl and mix it with the vegetable oil.

10. Step 10:

    

    Take one ball and roll it out with a rolling pin, from the center to the edges, into a thin sheet about 1/25 inch (1 mm) thick. As you roll, lift the dough off the table now and then to make sure it isn't sticking; I also dusted the table lightly with flour. Brush the sheet with the oil mixture using a silicone brush, stopping about 3/4 inch (2 cm) from the edges.

11. Step 11:

    

    Roll the sheet up into a log. As you roll, lift the edges slightly, tucking the oil under so it doesn't squeeze out.

12. Step 12:

    

    Then coil the log around itself into a spiral. Leave the end loose — no need to seal it.

13. Step 13:

    

    Press the coil out flat with your hands. Mine came out to a flatbread about 6 inches (15 cm) across and 1/2 inch (1 cm) thick.

14. Step 14:

    

    Lay the flatbread on a preheated dry, heavy-bottomed skillet and press it down a little more. You can also flatten it right in the pan instead of on the table. Set the heat a touch above medium. How long to cook it? I fried mine for 7 minutes on the first side, until brown spots appeared. Go by your own stove — it might take 5 minutes or 10. The longer they cook, the more toasted they'll be.

15. Step 15:

    

    Flip and cook until done — this took me about another 7 minutes. Remove the finished flatbread and cook the other two the same way as the first.

16. Step 16:

    

    Three little flatbreads, done! Fragrant, soft, and flaky from the oil layered inside. So good! Use them instead of bread, or just enjoy them with tea, coffee, or another drink.