Fluffy flatbread from just six ingredients

Print this recipe
Are you tired of having the same old bread? Whole wheat, pita and even the grocery store’s fresh bread from their bakery can be disappointing. Bread-making, though, can be difficult, requires special machines, strong upper-body muscles and lots of time. This simple, soft flatbread bread recipe, however, is much easier to make.
The process requires just six ingredients and doesn't need a breadmaker, stand mixer or other fancy equipment. Theoretically, you don't even need an oven. You could make this in a dorm room over a hotplate. The hardest part is giving the dough 30 minutes to rest before you cook it, but it's worth it when these light and puffy flatbreads are ready to eat. Whether you sandwich them, dip them or serve them on the side, these flatbreads go with just about anything.
Cooktop Cove
Easy soft flatbread
5 minutes
40 minutes
45 minutes
4 tablespoons butter
1 cup milk
2 1/2 cups all-purpose flour
1/2 teaspoon dried thyme
1 teaspoon salt
2 tablespoons olive oil
Place a medium saucepan over low heat, and add the butter.
Stir occasionally until butter is just melted, and add the milk, stirring to combine.
Add the thyme and salt, and stir to combine.
Remove the saucepan from the heat, and add the flour to the mixture.
Stir well, and transfer the dough to a well-floured work surface. Knead for one to two minutes, until the dough is smooth.
Wrap the dough in plastic, and allow it to rest at room temperature for 30 minutes.
Remove from the plastic wrap, and roll the dough into a log.
Cut the log into five equal pieces on the floured work surface.
Roll each piece into a ball, and flatten each with the heel of your hand or a rolling pin to about 1/8-inch thick. It doesn't have to be perfect; the shape should be a little organic.
Place a flat-bottomed pan over medium heat, and add 1 tablespoon oil. Use a paper towel to spread it into a thin, even layer.
Once the pan is hot, place one dough round in the pan, and cook for 1 1/2 minutes on each side, or until browned and puffed.
Repeat with remaining dough, adding more oil as necessary.
Serve immediately.
Print this recipe