These flatbreads are super soft, flexible, slightly flaky, and cooked in a simple pan on the stovetop. No yeast is needed, and the dough is very simple to make. They stay soft even after cooling and can be reheated easily.
✨ Ingredients
(For 6–8 flatbreads)
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar (optional, for softness)
- 2 tbsp vegetable oil (or melted butter)
- 1 to 1¼ cups warm water (add gradually)
- Extra oil or butter for brushing
- A little flour for dusting
✨ Instructions
1. Make the Dough
- In a bowl, mix flour, salt, and sugar.
- Add the oil, then slowly add warm water while mixing.
- Knead until you get a smooth, soft dough (about 5–7 minutes).
- Cover and let rest for 30 minutes — this is important for softness.
2. Create the Layers
This is what gives the flatbread the swirl pattern seen in your picture.
- Divide the dough into balls (about 6–8).
- Lightly oil your surface and rolling pin.
- Roll each ball into a very thin circle (as thin as possible).
- Brush the entire surface lightly with oil or melted butter.
- Roll the sheet into a long rope.
- Coil the rope into a spiral (like a cinnamon roll).
- Press down gently and flatten again into a round flatbread.
This step gives the flaky, layered effect you see in the final photo.
3. Cook the Flatbread
- Heat a nonstick pan or skillet over medium heat.
- Place one flattened dough round into the pan.
- Cook 1–2 minutes until bubbles appear and golden spots show.
- Flip and cook the other side.
- Brush lightly with oil or butter while cooking for more softness.
Repeat for all pieces.
4. Serve
Your flatbread should be:
- Soft
- Bendable
- Slightly flaky inside
- Lightly golden on the outside
Perfect for:
- Wraps
- Sandwiches
- Eating with curry, stew, or soup
- Filling with cheese or eggs
✨ Tips for Success
- Letting the dough rest is crucial for flexibility.
- Use enough oil during layering so the flatbread becomes flaky.
- Do not overcook — this keeps them soft.
- Stack them after cooking and cover with a towel to retain moisture.