No-Knead Skillet Flatbread

• 300g all-purpose flour
• 15g all-purpose flour (for dusting)
• 2dl warm water
• 5g instant yeast
• 5g salt
• 30ml olive oil (for cooking)

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   In a large bowl, whisk together warm water, instant yeast, and salt. Stir in all-purpose flour with a sturdy spoon until a shaggy, sticky dough forms. Cover the bowl with a damp towel and let it rest at room temperature until doubled in size.

2. Mark step 2 done
   2

   Dust your hands with all-purpose flour, re-flouring them as needed while you shape. Deflate the dough directly in the bowl by pressing it down gently, then pull it apart into 6 equal portions, keeping them in the bowl.

3. Mark step 3 done
   3

   Working with one portion at a time, use your floured hands to stretch and flatten the piece of dough into a thin round circle, pressing it out in the air or against the clean side of the bowl.

4. Mark step 4 done
   4

   Heat a large skillet over medium-high heat. Add one-sixth of the olive oil to the pan and swirl to coat. Place the first flattened round in the skillet and cook until large bubbles form on the top and the bottom is golden brown.

5. Mark step 5 done
   5

   Flip the flatbread and cook for another 1 min until the second side is browned and cooked through. Transfer to a plate and keep warm. Repeat the flattening and cooking with the remaining 5 portions, adding another sixth of the olive oil to the skillet for each flatbread.

Created with AI. Review the ingredients, quantities and steps before cooking.