Cooking these rustic rounds on the stovetop is fast work, fun to do and gives them a toasty exterior and moist center. Source: EatingWell Magazine, June/July 2006

Susan Herr


Ingredient Checklist


Instructions Checklist
  • Whisk water, 1 tablespoon oil, yeast and sugar in a large bowl; let stand until foamy, about 5 minutes.

  • Add 1 1/2 cups all-purpose flour, whole-wheat flour, cheese and salt to the yeast mixture; stir to combine. Add just enough of the remaining 1/2 cup all-purpose flour to make a smooth but slightly sticky dough. Turn out onto a lightly floured work surface and knead until smooth but still soft, about 5 minutes, adding more flour to the work surface as needed.

  • Clean and dry the bowl. Add the remaining 1 teaspoon oil to the bowl, add the dough and turn to coat with oil. Cover with plastic wrap and set in a warm place until doubled in size, 1 to 1 1/2 hours.

  • Punch down the dough and divide into 6 equal balls. Dust with flour.

  • Place a large skillet over medium-high heat until very hot. Roll or stretch each ball into a circle about 7 inches in diameter. Place one dough circle in the heated pan and cook, turning once, until browned on both sides and cooked through, 30 seconds to 1 minute per side. Transfer to a plate and repeat with the remaining circles of dough, adjusting the heat as necessary to prevent burning. Stack the cooked flatbreads on top of each other and cover with a clean towel; let cool completely before storing.


Make Ahead Tip: Store in a plastic bag for up to 2 days.

Nutrition Facts

258 calories; 6.7 g total fat; 2.3 g saturated fat; 7 mg cholesterol; 657 mg sodium. 128 mg potassium; 39.8 g carbohydrates; 3.3 g fiber; 1 g sugar; 10.1 g protein; 89 IU vitamin a iu; 129 mcg folate; 139 mg calcium; 2 mg iron; 40 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Easy tasty flat bread This tasted similar to something you could buy pre-made at the store. This seemed like a cross between a pizza crust and the flavor of a parmesan bread. I did not add the 1/2 cup of flour after mixing the 1 1/2 cups all-purpose flour whole-wheat flour cheese and salt with the yeast mixture because the dough felt perfect without it and possibly would have ended up too dry. I tried adding some Italian seasoning to the dough which was nice but I think garlic would be a lovely addition and lend it the extra flavor the bread needs. Also the salt level is right on the edge of being too much. Pros: Easy to make tastes professionally produced Cons: Needs just a tiny bit more flavor Read More
Rating: 5 stars
I love these versatile flatbreads! These flatbreads are delicious. There are so many options for use... wraps gyros pizza or as a appetizers to be used with spreads. They can easily be done in skillet or on the grill and store well in the fridge for a few days. Pros: can be used in may different ways Cons: take a little while to make Read More