Cast Iron Skillet Flatbreads – Three Ways
Versatile flatbreads cooked quickly in a cast iron skillet, perfect for scooping, wrapping, or serving alongside dips, curries, or grilled meats. A go-to Master recipe for flatbreads — whether you’ve got 5 hours, 1 hour, or just 30 minutes.
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Print PinServings: 6 Pieces
Calories: 541kcal
Cost: £2.00
Equipment
- 1 Large Cast Iron Skillet
- 1 Mixing Bowl
Ingredients
Yeasted Flatbreads (authentic & chewy)
- 250 g Strong White Bread Flour 9 oz
- 5 g Dried Yeast 1 tsp
- ½ tsp Fine Sea Salt ½ tsp
- 150 ml Warm Water 5 fl oz
- 1 tbsp Olive Oil 1 tbsp
Yoghurt Flatbreads (soft & tender)
- 250 g Self-Raising Flour 9 oz (or add 2 tsp Baking Powder & ¼ tsp Salt to Plain Flour)
- 250 g Natural Yoghurt full fat 9 oz
- ½ tsp Fine Sea Salt ½ tsp
Baking Powder Flatbreads (quick & easy)
- 250 g Plain Flour 9 oz
- 1 tsp Baking Powder 1 tsp
- ½ tsp Fine Sea Salt ½ tsp
- 2 tbsp Yoghurt (optional for more tenderness)
- 2 tbsp Olive Oil 2 tbsp
- 150 ml Warm Water 5 fl oz
Instructions
Yeasted Flatbreads
- Mix the flour, yeast, and salt in a bowl. Add the warm water and olive oil, mixing to form a dough. Knead for 8 minutes until smooth. Cover and leave to rise for 1 hour until doubled. Knock back, divide into 6 balls, and roll into thin rounds. Cook in a hot cast iron skillet for 2 minutes each side until puffed and charred.
- Yoghurt Flatbreads
- Combine the self-raising flour, yoghurt, and salt in a bowl. Mix into a soft dough, knead lightly for 2 minutes, then rest for 15 minutes. Divide into 6 pieces and roll into thin rounds. Cook in a hot skillet for 1–2 minutes each side until golden and puffed.
Baking Powder Flatbreads
- Sift flour, baking powder, and salt into a bowl. Add yoghurt if using, olive oil and warm water, mixing to form a soft dough. Knead briefly until smooth. Rest for 15 minutes, then divide into 6 and roll out thinly. Cook in a hot skillet for 1–2 minutes each side until lightly charred.
Presentation
- Serve flatbreads warm, stacked in a clean cloth or basket.
- Brush with garlic butter or olive oil and herbs for extra flavour. Excellent with curries, grilled meats, dips, or mezze spreads.
Notes
Chef’s Tips
- Add za’atar, sesame seeds, or nigella seeds for a Middle Eastern touch.
- Brush with garlic butter for a naan-style result.
- Use the yeasted version for wraps and stuffed breads, yoghurt for soft sides, and baking powder for a quick fix.
- If you want the most authentic feel with charred bubbles and chew, go for the yeasted version.
Nutrition
Calories: 541kcal | Carbohydrates: 96g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 690mg | Potassium: 242mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 0.4mg | Calcium: 143mg | Iron: 3mg
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