Simple Flatbread
Ingredients
Directions
Prepare the dough
Take 2 handfuls of flour and put in a bowl.
Using a spoon, make a well in the middle.
Fill the well halfway with vegetable oil and the other half with water.
Fold in the flour and mix until a dough comes together in the bowl.
Let rest for 1 hour.
Divide dough into 4 parts.
Cook the flatbread
Taking 1 piece of dough, flatten it with your palms and then stretch the dough until it is thin as a tissue.
Cook on a pan or other hot surface until small to medium bubbles appear on the surface.
Flip onto other side (with your hand or spatula) to let cook for 30–40 seconds more.
Repeat cooking steps until all the dough is used up.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- All-purpose flour
- Forms the gluten network that gives the dough its structure and chew.
- Water
- Hydrates the flour so the proteins form a cohesive, elastic dough.
- Vegetable oil
- Adds fat that softens the dough and keeps the flatbread tender.
The step that matters
Stretching the dough thin. Rolling or stretching the dough very thin lets it cook through quickly and puff or crisp rather than turning dense. Uneven thickness leads to doughy spots and burnt edges.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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