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Knead and rest
Knead for 5–7 minutes until smooth. Cover and rest 10–15 minutes (or up to 1 hour for even softer bread).
Divide and roll
Divide dough into 8 equal balls. Roll each into a thin circle (about 8–9 inches). Keep the surface lightly floured.
Cook in a skillet
Heat a dry skillet over medium-high heat. Cook one flatbread for 1–2 minutes until bubbles form and brown spots appear. Flip and cook 1 more minute. Repeat with the rest.
Finish and serve
Brush with a little olive oil or butter while warm. Stack and cover with a towel to keep them soft.
Tips for Soft, Flexible Flatbread

Roll the dough evenly so it cooks fast without drying out.
Keep cooked breads covered so steam keeps them soft.
If the dough feels stiff, add 1–2 tablespoons water while mixing.
For extra flavor, sprinkle garlic powder or dried herbs into the dough.
Serving Ideas

Use this flatbread for shawarma-style wraps, chicken and veggies, hummus, tuna salad, or as a quick pizza base. It’s also perfect for dipping into soups, lentil dishes, and creamy sauces.

Storage

Store in an airtight bag at room temperature for 2 days or refrigerate up to 5 days. Reheat in a skillet for 20–30 seconds per side to bring back softness.

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