These are absolutely mouth watering. That’s really how I feel about all homemade bread in any form. These flatbread rounds are so easy and they are fast. I need fast. Fast is the best. These are done faster than running to the grocery store to get flatbread rounds. Surely, I’ve already convinced you to make them.
You see, I wanted to make gyros and didn’t have any bread. That’s a total foul on my part, but I rarely plan dinner too far in advance. And what do you know? I couldn’t find a single recipe that didn’t include time for rising. Nobody’s got time for that.
I already have a recipe for tortillas, so I decided to tweak that a little. I’ve made pita bread in the oven before, so I combined the two, my oven and my standby tortilla recipe. Perfection. Even my husband was a little skeptical that I got this right on the first time.
The dough mixes up in a cinch and then I separated into 8 balls, rolled each out and put the oven on 450ºF (230ºC). I heated my stone up with the oven so that it was nice and hot.
For each disc that was rolled out, I placed it in my hand, opened the oven and flipped it over onto the stone. This step is contingent on knowing how big your oven is. No flatbread is worth a burnt hand. Each flatbread takes about 3-4 minutes to bake and then I take it out with a spatula and set it on a plate.
It’s the perfect solution for dinner.
- 2.5 cups unbleached all-purpose flour, plus ¼ cup for kneading and dusting
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ⅓ cup canola oil (or olive oil)
- 1 cup hot tap water
- Preheat oven to 450ºF or 230ºC with baking stone or baking sheet inside
- Combine 2.5 cups flour with the remaining ingredients and form into a ball
- On a clean surface, knead the dough for 1-2 minutes, adding a little flour each time to ensure it doesn't stick
- Form into a ball and divide into 8 even smaller balls
- Working with one ball at a time, roll out until ¼ in thick - about 6 inches in diameter, using flour to dust if sticking to rolling pin
- Place the disc on your hand, open oven and flip the flatbread over onto the baking stone/sheet and close oven
- Watch for it to rise slightly about 3-4 minutes, remove from oven with spatula and place on plate
- Repeat for the remaining 7