If you need fresh bread fast, this soft pan flatbread is the perfect recipe. It\u2019s made with simple pantry ingredients, rolled thin, and cooked in a hot skillet until golden with light brown spots. The texture is tender and flexible, making it ideal for wraps, sandwiches, dipping, or serving with curry, soup, and stews. No oven needed, no fancy tools\u2014just a bowl, a rolling pin, and a pan.<\/p>\n
This is the kind of everyday flatbread you\u2019ll make on repeat because it\u2019s budget-friendly, beginner-friendly, and tastes amazing warm off the skillet. It also stores well, so you can cook a batch and enjoy it all week.<\/p>\n
Ingredients<\/p>\n
3 cups all-purpose flour
\n1 teaspoon salt
\n1 tablespoon sugar (optional, for softer bread)
\n1 tablespoon instant yeast (or 2 1\/4 teaspoons)
\n1 cup warm water (add more if needed)
\n1\/4 cup plain yogurt (or milk)
\n2 tablespoons olive oil (plus more for brushing)
\nHow to Make Skillet Flatbread<\/p>\n
Mix the dough
\nIn a bowl, combine flour, salt, sugar, and yeast. Add warm water, yogurt, and olive oil. Mix until a dough forms.
\nKnead and rest
\nKnead for 5\u20137 minutes until smooth. Cover and rest 10\u201315 minutes (or up to 1 hour for even softer bread).
\nDivide and roll
\nDivide dough into 8 equal balls. Roll each into a thin circle (about 8\u20139 inches). Keep the surface lightly floured.
\nCook in a skillet
\nHeat a dry skillet over medium-high heat. Cook one flatbread for 1\u20132 minutes until bubbles form and brown spots appear. Flip and cook 1 more minute. Repeat with the rest.
\nFinish and serve
\nBrush with a little olive oil or butter while warm. Stack and cover with a towel to keep them soft.
\nTips for Soft, Flexible Flatbread<\/p>\n
Roll the dough evenly so it cooks fast without drying out.
\nKeep cooked breads covered so steam keeps them soft.
\nIf the dough feels stiff, add 1\u20132 tablespoons water while mixing.
\nFor extra flavor, sprinkle garlic powder or dried herbs into the dough.
\nServing Ideas<\/p>\n
Use this flatbread for shawarma-style wraps, chicken and veggies, hummus, tuna salad, or as a quick pizza base. It\u2019s also perfect for dipping into soups, lentil dishes, and creamy sauces.<\/p>\n
Storage<\/p>\n
Store in an airtight bag at room temperature for 2 days or refrigerate up to 5 days. Reheat in a skillet for 20\u201330 seconds per side to bring back softness.<\/p>\n
Keywords: skillet flatbread, pan bread, easy homemade flatbread, soft wrap bread, no oven bread recipe, quick flatbread recipe<\/p>\n","protected":false},"excerpt":{"rendered":"
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