Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary test

2 hrs

Nutrition Profile:



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

1 flatbread
258 calories; protein 10.1g; carbohydrates 39.8g; dietary fiber 3.3g; sugars 0.9g; fat 6.7g; saturated fat 2.3g; cholesterol 7.2mg; vitamin a iu 88.9IU; folate 128.6mcg; calcium 138.6mg; iron 2.3mg; magnesium 40.4mg; potassium 127.7mg; sodium 656.9mg; thiamin 0.5mg.

2 1/2 starch, 1/2 fat