Skillet Flatbreads

star rating (11) rate this recipe »
dairy free, quick-n-easy
Recipe photo
Hands-on time:
Total time:
Yield: 10 to 12 flatbreads, depending on size

Recipe photo

Using a basic ratio of five pantry staples, you can have fresh, hot bread on the table in less than 30 minutes AND no need to turn on the oven. Add and change ingredients to your taste, and you'll have an endless array of tasty flatbreads to accompany any meal.

Skillet Flatbreads

star rating (11) rate this recipe »
dairy free, quick-n-easy
Hands-on time:
Total time:
Yield: 10 to 12 flatbreads, depending on size
Published: 08/10/2012


  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 3 tablespoons olive oil or vegetable oil
  • 1 cup ice water
  • 2 to 3 additional tablespoons vegetable oil, for frying

Tips from our bakers

  • Rye variation (pictured): Replace 1 cup of the all-purpose flour with 1 cup Perfect Rye Flour Blend and 2 teaspoons Deli Rye Flavor. All other ingredients remain the same. Serve with cream cheese, chives, tomato, thinly sliced onion and capers.
  • Pizza bread version: Add 2 teaspoons Pizza Dough Flavor and 2 teaspoons dried Italian herbs or Pizza Seasoning to the flour mixture. Serve with marinara sauce for dipping.


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1) Place the flour, baking powder, and salt in a large mixing bowl and stir to combine.

2) Add the oil and ice water, and mix to make a soft, cohesive dough. Adjust with flour or water as needed. The dough should be moist but not sticky. Cover with plastic wrap, and let rest for 10 minutes.

3) Preheat a heavy-bottomed skillet on the stovetop. Add 1 tablespoon oil and heat until the oil starts to shimmer in the pan.

4) Divide the dough into 10 to 12 equal pieces. Each piece should weigh about 1 1/2 to 2 ounces, about the size of a large egg. Dredge each piece in flour, and roll to a rough circle or oval, about 1/4" thick. OR hand shape the pieces by flattening between your palms.

5) In batches, fry the flatbreads in the hot oil for 2 to 3 minutes, or until golden brown. Flip and fry on the second side for another 2 minutes. Transfer from the pan to a rack to cool slightly before serving. Add more oil as needed for frying successive batches.

Yield: 10 to 12 flatbreads.


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  • star rating 03/20/2015
  • Elle from Texas
  • Used my cast iron tortilla press. Instead of dusting w flour I glazed w olive oil. Turned out great. I could have infused with more herbs; I just did a couple twists on an Italian herb grinder. I always modify flours to get a good variety of nutrients + up the fiber, so I used 1 1/2c whole wheat (mixed red and white grain), 1/2c quinoa flour, 1/2c ground flax, 1/2c wheat germ. I'm sold. Wasn't too much work. I'm saving this recipe.
  • star rating 01/20/2015
  • Alyse from
  • I flavored mine with thyme oregano, rosemary, and coriander (spice). I did not let mine set for 10 minutes. I cooked it on the skillet on medium heat. They taste great. I use them for snacking. It is much better than the crackers from the store that make you want to keep on eating non stop. These have a soft texture that is better.
  • star rating 10/14/2014
  • A from MY
  • star rating 08/01/2014
  • Dana from Oakland, CA
  • This recipe is great. Quick, easy, and flavorful. There are so many different things you could do with this recipe for a quick lunch or dinner. I substituted butter for the oil just because I prefer the taste of butter.
  • star rating 10/14/2013
  • Amanda from Lake Worth, FL
  • Delicious and so, so easy. Doughy goodness!
  • star rating 04/12/2013
  • heather from indiana
  • These taste delicious, they're fast, super easy, and not very messy! You can really taste the olive oil in them. I recommend using olive oil in them and for the frying. They are perfect with humus and soup. They're good to eat all by themselves too! They re-heat well in a toaster oven set to toast, or in a skillet--makes day old taste new. I've made these with white spelt flour and it works great. Don't worry about making them all the same size or shape. They have a rustic appearance that looks great on the table at mealtime.
  • star rating 02/05/2013
  • L Wise from KAF Community
  • These were quick and easy to make. I used extra virgin olive oil in the dough. No oil was required for the skillet (cast iron). Made a few flatbreads in the morning, then patted the rest of the dough into rounds and stored in the refrigerator. My spouse ended up cooking the rest while I was away. We like these thin and crispy. Thanks for this versatile recipe!
  • star rating 12/01/2012
  • Megan from
  • From the time I found this recipe until the time I was eating one was a grand total of half an hour. I added a tablespoon of sugar but otherwise made them as written. Stuck the rest in the freezer to serve at a later date--I think they will reheat well in a hot oven!
  • star rating 10/13/2012
  • PeanutsAlmanac from KAF Community
  • I used 1 cup AP flour, then home-milled 1 cup hard red wheat flour and 1 cup rye flour. Since it was such a beautiful morning, the family cooked these outdoors on a parabolic solar burner. The results were FANTASTIC. Everyone loved them, especially the 3-yr-old!
  • star rating 10/05/2012
  • ShaneTreadway from KAF Community
  • I didn't pat them flat enough but they were still delicious. I made them in 20 minutes flat from the moment my hands touched the first ingredient to dishes clean in the washbin. Excellent addition to a morning repertoire when you're not feeling like sweet pancakes.
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