Skillet Flatbread Recipes

Steps:

• In the bowl of a food processor, combine the flour, baking powder, 1/2 teaspoon salt, and chives and process for 5 seconds to combine. Add the shortening and process until well combined, about 15 seconds. Add the milk and 2 tablespoons water. Process to bring the dough together.
• Remove from the processor and knead 1 minute to form a ball. Cover with plastic wrap and set aside for 30 minutes.
• Heat a cast-iron skillet until very hot. Divide the dough into 3 pieces and form each into a ball. On a lightly floured surface, roll out the dough in a 6 1/2-inch-diameter circle to less than 1/16 inch thick. Prick the dough with a fork, brush with the olive oil, and sprinkle with the kosher salt. Transfer the round of dough, with the oiled side down, to the hot skillet and reduce the heat to medium. Cook about 1 to 2 minutes on each side, until the surface is covered with golden to dark brown speckles. Remove the bread from the skillet and transfer to a baking sheet in a warm oven.
• Repeat the rolling and cooking process with the remaining dough. Cut the bread into wedges with a pizza wheel or sharp knife and serve.

Steps:

• Place the flour, baking powder, and salt in a large mixing bowl and stir to combine.
• 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.
• Preheat a heavy-bottomed skillet on the stovetop. Add 1 tablespoon oil and heat until the oil starts to shimmer in the pan.
• 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.
• 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.
• NOTES:.
• Rye variation: Replace 1 cup of the all-purpose flour with 1 cup Rye Flour 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.

Steps:

• Mix flour, baking powder, and salt in a large bowl; add butter and crush into the flour mixture with hands until it resembles breadcrumbs.
• Mix hot water and garlic into the flour mixture until it all comes together into a dough; turn out onto a cutting board dusted with flour. Knead dough 3 or 4 times. Cut dough into 10 pieces, roll into balls, and flatten into discs.
• Cover dough with a clean kitchen towel and let sit for 20 minutes.
• Heat a cast-iron skillet over-medium high heat.
• Roll out one of the dough discs to about the size of your skillet. Cook in hot skillet until golden and puffy, 1 to 2 minutes per side. Remove to a platter and cover with a clean kitchen towel to keep warm. Repeat with remaining dough portions.

Steps:

• Heat a grill or grill pan until hot. Place water in a medium bowl, and sprinkle yeast on top; stir to dissolve. Let sit until foamy, about 5 minutes. Add olive oil, flour, and salt; combine. Turn dough out onto a well-floured surface, and knead until smooth and elastic, 1 to 2 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place for 30 minutes.
• Turn dough out onto a lightly floured surface. Divide into 4 equal pieces, and roll out each into a 1/8-inch-thick round. Lightly brush both sides of each round with olive oil, and place the rounds directly on the hot grill. Grill the flatbread until golden brown, about 2 minutes per side. Remove from grill, and season with salt.