Super Easy Flatbread recipe from Molly MacRae

 

 

Making flatbread is fun. There are some that you pat flat with your hands, some that you make in the palm of your hand, and some that you roll out or flatten in a press. However their made, forming flatbread reminds me of playing with playdough. The result of flatbread forming fun, though, is something delicious to go with your meal, or the base for an open face sandwich or pizza.

The recipe doesn’t call for seasoning beyond salt, but I added a sprinkle of za’atar to each flatbread before rolling it out. Za’atar is a blend of warm and toasted spices. The exact proportions, and the spices, depend on the variety you buy. It’s easy enough to make your own, too. Here’s a link to the za’atar recipe I used.

If you’re new to making flatbread, then this Super Easy Flatbread recipe is great place to start. Mix the dough, grab your rolling pin or a cylindrical drinking glass, and have some roly-poly fun.

 

You’ll find a free, downloadable, printable pdf of the recipe below the cooking directions.

Super Easy Flatbread

Adapted from Bob’s Red Mill 

Ingredients

1 cup plain Greek yogurt (plus more as needed)

2 tablespoons olive oil

2 cups flour (I used whole wheat but all-purpose white or a mix of the two is fine)

2 teaspoons baking powder

1/2 teaspoon salt

Optional: 2-3 teaspoons of a seasoning mix of your choice.

3-4 tablespoons neutral oil, such as canola or olive, for cooking

 

Directions

In a large bowl, combine the first 5 ingredients (all but except the 3-4 tablespoons of neutral oil for cooking). Mix until a soft dough forms. If your dough feels dry, or cracks at the edges, add more yogurt, a tablespoon at a time, until it’s smooth and pliable.  

Turn dough onto a lightly floured surface. Divide it into 8 equal portions and roll each into a ball. Working with one ball at a time, flatten each (and sprinkle with seasoning mix, if using) then roll it into a circle about 5 inches in diameter. Dust your surface and rolling pin with more flour as needed.

Over medium-high, preheat a griddle, cast iron skillet, or nonstick pan. Add a small drizzle of neutral oil to the pan and cook one flatbread at a time, flipping once, until both sides are golden brown and speckled, 1 to 2 or 3 minutes per side. Adjust heat as needed. Transfer cooked flatbreads to a wire rack.

Serve warm. Store leftovers in a plastic bag in the refrigerator for up to 3 days. Reheat in a warm skillet or microwave before serving.

click here for a free, downloadable, printable pdf of this recipe

 

 Out now!

All Shell Breaks Loose

Book 3 in the Haunted Shell Shop Mysteries!

 

On North Carolina’s Ocracoke Island, Maureen Nash sells exquisite seashells to locals and tourists—with Bonny the shop cat and the ghost of a Welsh pirate for company. And when needed, she steps in to help the police solve a murder . . .

Dr. Irving Allred is boasting around town that he’s about to get his hands on an authentic haunted sword. But minutes after Maureen hears the story, a woman walks into the Moon Shell, sword in hand. She found it while walking her bulldog on the beach—and its blade is stained with what looks like blood. Looks like it’s time to call the sheriff’s department.

Allred is furious that his prize is now in police custody—and even more agitated that an unknown buyer was trying to outbid him. He’s convinced the sword will lead him straight to the ghosts he’s been hunting. He’s not the only one on the Outer Banks who’s been searching for spirits, though. An odd visitor also showed up at Maureen’s shop claiming the ability to sense them . . . though somehow she didn’t seem to notice Maureen’s spectral friend hanging about.

When a man who’d been camping nearby is found cut down along the shore, Maureen starts providing some unofficial assistance to Captain Rob Tate by digging into the island’s maritime history. But it’s not the only mystery she’s facing—because the shop’s resident ghost is seeing ghosts himself . . .

 

Writing as Margaret Welch

Happy reading! 

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries, the Haunted Shell Shop Mysteries, and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Instagram or Bluesky.