Eggless Flatbreads in a Dry Skillet
Thin, crispy flatbreads cooked in a dry skillet! If you're out of bread, these come together with no trouble at all — and every cook already has the ingredients on hand. They're great for fasting days in place of enriched breads, and vegetarians will love them too!
Cooking method
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Step 1:
Gather everything you need for these very simple flatbreads, made from just 4 ingredients: flour, water, olive oil, and salt.
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Step 2:
Sift the flour into a deep bowl. Make a well in the center, pour in the olive oil, and add a pinch of salt. If you don't have olive oil, plain neutral vegetable oil works too. Then pour a cup of hot water into the well.
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Step 3:
Start mixing the dough. To avoid burning your hands, begin with a wooden spoon, then switch to kneading by hand once it cools a bit. Turn the dough out onto the work surface and knead for about 10 more minutes, until it's elastic. Cover the bowl with plastic wrap and let it rest for 20 minutes.
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Step 4:
After 20 minutes, knead the dough once more and divide it into 10 pieces. Mine came out to 72 grams (about 2.5 oz) each. The exact yield depends a lot on how finely your flour is milled. To keep the pieces from drying out, cover the dough balls with plastic wrap.
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Step 5:
Roll one ball into a very thin round, 8 to 9 inches (20–22 cm) across.
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Step 6:
Lay it straight onto a hot, dry skillet and cook over medium heat on both sides. Don't add any oil. The flatbreads puff up as they cook — that's normal. If one puffs up a lot, carefully pierce it with a sharp knife.
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Step 7:
Stack the finished flatbreads on a wooden board, cover them with a clean towel, and let them cool a little. Your eggless skillet flatbreads are ready to serve.
- I recommend eating these flatbreads right after cooking, or at least the same day — by the next day they turn dry and tough. They come out fairly plain, so add a bit more salt to the dough if you like. You can also use them as wraps for cheese, deli meats, or spreads.
Caloric content of the products possible in the composition of the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
