Foolproof Unleavened Flatbread Recipe No Yeast Ready Fast

Instructions:

1. Combine Dry Ingredients: In the mixing bowl, whisk together the flour and salt thoroughly.
2. Form the Dough: Create a well in the centre of the dry ingredients. Pour in the warm water and the olive oil (if using).
3. Mix and Knead: Mix until a shaggy mass forms. Turn out onto a lightly floured surface and knead for 3–5 minutes until the dough is smooth and elastic.
4. Rest the Dough: Shape the dough into a ball, return it to the oiled bowl, cover with a damp tea towel, and let it rest at room temperature for at least 30 minutes.
5. Divide and Shape: Divide the dough into 8 equal pieces and roll each piece into a smooth ball.
6. Roll Thin: On a lightly floured surface, roll each ball into a circle approximately 6 to 7 inches in diameter, aiming for about 1/8 inch thickness.
7. Heat the Pan: Place a heavy-bottomed cast-iron skillet over medium-high to high heat until it is properly hot (a drop of water should sizzle and evaporate instantly). Do not add oil to the pan.
8. Cook Initial Side: Place one rolled flatbread onto the dry, hot skillet. Cook for 45–60 seconds until bubbles start to appear and the underside has light golden-brown spots.
9. Flip and Puff: Flip the bread and cook the second side for another 30–45 seconds until the bread begins to puff up dramatically. Press gently on stubborn spots with a spatula to encourage puffing.
10. Finish Cooking: If needed, flip back to the first side for a final 15 seconds to ensure it is cooked through.
11. Keep Warm: Transfer the finished flatbreads immediately to a wire rack covered loosely with a clean kitchen towel to keep them soft while you cook the remaining dough.