Breads

Soft Stovetop Flatbread

Name: Soft Stovetop Flatbread
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Yield: 6 flatbreads
Cuisine: Middle Eastern
Ingredients: 2/3 cup (160 ml) warm milk (not hot); 2/3 cup (160 ml) warm water (not hot); 1 tbsp (10 g) sugar; 1.5 tbsp (10 g) instant dry yeast; 4 cups (500 g) all-purpose flour; 3/4 tbsp (8 g) salt; 3 tbsp (18 g) vegetable oil (plus extra for greasing bowl and pan); 1 tbsp (14 g) butter (melted); 1 tbsp (3 g) fresh parsley (finely chopped); 1/2 tsp (1.5 g) Aleppo pepper (or red pepper flakes)

Soft, fluffy flatbread cooked right on the stovetop with no oven required, brushed with melted butter and fresh herbs.

Prep: 20 min
Cooking: 15 min
Proofing: 1 h
Total: 1 h 35 min
Yield: 6 flatbreads
Difficulty: Easy 👌

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Ingredients & steps

15 steps · 5 stages · 1 h 35 min total

Ingredients

6 flatbreads

Dough

2/3 cup (160 ml) warm milk, not hot
2/3 cup (160 ml) warm water, not hot
1 tbsp (10 g) sugar
1.5 tbsp (10 g) instant dry yeast
4 cups (500 g) all-purpose flour
3/4 tbsp (8 g) salt
3 tbsp (18 g) vegetable oil, plus extra for greasing bowl and pan

Topping & Finishing

1 tbsp (14 g) butter, melted
1 tbsp (3 g) fresh parsley, finely chopped
1/2 tsp (1.5 g) Aleppo pepper, or red pepper flakes

Utensils

Large glass mixing bowl
Wooden spoon or silicone spatula
Bench scraper
Rolling pin
Pastry brush
Non-stick griddle or skillet
Spatula
Plastic wrap
Cotton cloth
Silicone Mat

Instructions

1In a large glass bowl, combine warm milk and warm water (ensure liquid is warm to the touch, not hot).Watch at 00:13
2Add sugar and instant dry yeast to the liquid. Whisk or stir well with a wooden spoon until completely dissolved and no grains remain.
3Add the flour and salt to the liquid mixture. Stir with a spoon or spatula until a shaggy dough forms, then begin kneading by hand.Watch at 00:43
4Pour in 3 tablespoons of oil and continue to press and fold the dough until smooth, soft, and elastic.

Nutrition (estimate)

385 kcal · 65g carbs · 10g protein · 10g fat

Prep: 20 min
Cooking: 15 min
Proofing: 1 h
Total: 1 h 35 min
Yield: 6 flatbreads
Difficulty: Easy 👌

Ingredients

Dough

2/3 cup (160 ml) warm milk, not hot
2/3 cup (160 ml) warm water, not hot
1 tbsp (10 g) sugar
1.5 tbsp (10 g) instant dry yeast
4 cups (500 g) all-purpose flour
3/4 tbsp (8 g) salt
3 tbsp (18 g) vegetable oil, plus extra for greasing bowl and pan

Topping & Finishing

1 tbsp (14 g) butter, melted
1 tbsp (3 g) fresh parsley, finely chopped
1/2 tsp (1.5 g) Aleppo pepper, or red pepper flakes

Utensils

Large glass mixing bowl · Wooden spoon or silicone spatula · Bench scraper · Rolling pin · Pastry brush · Non-stick griddle or skillet · Spatula · Plastic wrap · Cotton cloth · Silicone Mat

Instructions

Prepare the Dough

In a large glass bowl, combine warm milk and warm water (ensure liquid is warm to the touch, not hot).
Add sugar and instant dry yeast to the liquid. Whisk or stir well with a wooden spoon until completely dissolved and no grains remain.
Add the flour and salt to the liquid mixture. Stir with a spoon or spatula until a shaggy dough forms, then begin kneading by hand.
Pour in 3 tablespoons of oil and continue to press and fold the dough until smooth, soft, and elastic.

Proof the Dough

Grease the bottom and sides of the bowl with oil, return dough ball to the bowl, and lightly brush the surface with oil.
Cover tightly with plastic wrap and a clean kitchen towel. Let rest in a warm spot for about 1 hour until doubled in volume.

Divide and Roll

Punch down the proofed dough to release excess air. Turn dough out onto a lightly floured surface.
Using a dough scraper, divide the dough into 6 equal portions.
Tuck and roll each portion into a tight, smooth round ball. Cover dough balls with a towel to prevent drying out.
Dust rolling surface with flour. Use a rolling pin to roll each dough ball out into an even, thin round disk.

Cook on Stovetop

Heat a flat griddle or non-stick skillet over medium heat and brush lightly with a few drops of oil.
Place rolled dough onto the heated pan. Cook until air bubbles puff up across the surface and the underside develops light golden spots.
Flip flatbread and cook second side until nicely browned and puffed through. Repeat for remaining flatbreads.

Finish and Serve

Stack hot flatbreads on a serving plate. Generously brush melted butter over top.
Garnish with finely chopped fresh parsley and Aleppo pepper before serving warm.

Notes

Keep rolled dough disks covered under a towel while waiting to cook so they stay soft and supple.
Ensure liquids are warm (around 100°F–110°F) to activate yeast without killing it.

Tips

Use medium heat so the interior cooks fully before the surface browns too quickly.
Brush with butter immediately after cooking to lock in softness and warmth.