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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
, Combine all the ingredients, using 2 cups (240g) of the flour, in the bowl of a stand mixer. Using the paddle attachment, mix on medium speed to make a shaggy dough. This will only take about 30 to 45 seconds; turn the mixer off to scrape the bowl midway.
, Place the 2 tablespoons (14g) of flour in a mound on your work surface and use some of it to lightly dust a 12”-round area. Transfer the dough to the flour-dusted surface and knead it by hand, incorporating more flour from the additional 2 tablespoons as needed, until the dough feels springy and just slightly tacky, about 2 to 3 minutes.
, Leave the dough on the lightly floured surface; there should be a bit of flour left over from the original 2 tablespoons. Place your mixing bowl upside-down over the dough, and let the dough rest for 30 minutes.
, Divide the dough into eight equal pieces; each piece should weigh between 55g and 60g. Form each piece into a ball, cover them, and let them rest for 5 minutes.
, In the meantime, place a large skillet (12” or larger is ideal) on the stovetop and preheat it over medium heat. Alternatively, preheat an electric griddle to 325°F.
, Working with one piece of dough at a time, roll it into a rough circle or oval about 1/4” thick and 6” in diameter, using more flour if necessary.
, Dry-fry (no oil) the flatbreads in batches of two to four in the skillet or on the griddle. Cook for 2 to 3 minutes on one side, or until golden brown, then flip and cook the second side for another 2 minutes. Transfer the flatbreads from the pan to a rack to cool slightly before serving.
, Store flatbreads, well wrapped, at room temperature for up to 5 days; freeze for longer storage.