A rich and chewy skillet flatbread deeply flavored with olive oil. This is the kid of flatbread you want around your breakfast table or maybe to scoop up some sauce in this beef stew.
Flatbread is a staple in the Middle East, pita, Taboon and no yeast bread are all common variations. This time I am going to show you a richer flatbread recipe that you'll end up eating by itself.
Ingredients
- Flours, we will use all-purpose flour and whole wheat flour in a 3:1 ratio.
- Olive oil: for an amazingly rich and tasty bread.
- Warm water to make the dough. I like using a mixture of milk and water with a 2:1 ratio.
- Instant yeast and sugar to activate the yeast.
- A little bit of salt.
Instructions
- In your mixer bowl, add all the dry ingredients and mix well. Add the olive oil and the warm milk. Start kneading and gradually add warm water until you get a firm dough that is not sticky. Cover and let it rest for 30 minutes.
- Cut the dough into 10 pieces, roll each piece into a 1/4 inch circle, thinner or thicker depends on your liking.
- Heat a cast iron skillet or a non-stick pan over medium heat. Place each loaf in the pan, cook for around 1- 1 1/2 minutes. Flip and cook the other side as well.
Expert Tips
- Milk makes the bread softer and richer. If you would like to make it vegan then just use warm water.
- The thinner the bread the crisper it gets when cooked.
- Stack loaves on top of each other and cover with a kitchen towel to keep them soft.
Serve With
My kids used to call this kind of bread fake feteer, as it is very rich and soft. Sometimes I brush them with melted butter for extra richness. This sort of bread can be served with any traditional Egyptian food for breakfast or dinner. Serve it with Ful, falafel, molasses, honey, jam, shakshuka and much more.
Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Middle Eastern Flatbread
Ingredients
- 3 cups all purpose flour.
- 1 cup whole wheat flour.
- 1/2 cup olive oil
- 1 teaspoon active dry yeast.
- 1 teaspoon granulated sugar.
- 1/2 teaspoon salt.
- 1 cup warm milk.
- 1/2 cup warm water. More or less depending on the dough.
Instructions
- In your mixer bowl, add all the dry ingredients and mix well.
- Add the oil and the warm milk. Start kneading and gradually add warm water until you get a firm dough that is not sticky.
- Cover and let it rest for 30 minutes.
- Cut the dough into 10 pieces, roll each piece into a 1/4 inch circle, thinner or thicker depends on your liking. Note2
- Heat a non-stick pan over medium heat. Place each loaf in the pan, cook for around 1- 1 1/2 minutes. Flip and cook the other side as well.
- Continue with the rest of the loaves until they are all cooked.
- Stack loaves on top of each other and cover with a kitchen towel to keep them soft.
Notes
- Milk makes the bread softer and increases rich flavor in flatbread.
- If you would like to make it vegan then just use warm water.
- The thinner the bread the crisper it gets when cooked.
- Store in fridge or freezer.
- Serve with:
Nutrition
Sign up and learn more about Mediterranean flavors
First published April, 2013 . Last updated June 15, 2021 with important tips, clear step by step instructions and readability.
Thank you, your recipes are perfect
Mark, thank you so much for your comment. I am happy that the recipes here suits your taste buds :).
You did not mention how much oil to use.
Fixed. Thank you.
Wao Amira... Your.recipes and methods make cooking look so easy!! Will definitely give this a try.
Ps. - my search for semolina pancakes brought me to your site, tried the Baghir (hope I spelt it right) - delish.
Thank you for introducing me to your lovely recipes.
Thanks Bimpe for your sweet comment, I am glad you liked the Baghrir as well. We use a lot of semolina in the Middle eastern kitchen. If you are a fan just type semolina in the search box here. Hoping to see much of your comments and I hope you'll try more recipes and please do come back and tell me how it went.
I'm a huge fan of flat bread too... no other bread stands up so well to being dragged through a big slick of hummus, olive oil, baba ghanoush, harissa... mmm. I want to come to have breakfast with you, hehe - you're making me hungry!
Now you are the one who is making me really hungry, I would like to dive in a deep hummus dish with a ton of this bread and jump on the treadmill for the rest of the day hahaha
I love breads like this, specially when dipped in something like hummus or even curries
Oh I love hummus dip and with crushed red peppers... who cares what will happen next hahahaha... Thanks Raymund for the visit.
Amira: What a beautiful, delicious plate of food!!! With a breakfast like this, who could resist it?!
Thanks Denise, you are more than welcome to join the gang 🙂