5-minute Flat Bread

Prep Time: 5 minutes
Cook Time: 5-10 minutes
Serves 4

This easy, high-fiber flatbread recipe uses basic ingredients and cooks quickly on the stove top.  Cooking the bread on a non-stick pan coated with a little EVOO will give it a perfectly crispy exterior and soft, chewy interior.  Use this recipe as a guide to create endless variations of flavors and styles of flatbread from pita to pizza crust.  Use fresh garlic and extra EVOO to make Indian naan bread, roll it out extra thin for tortillas, or add dried oregano and basil to make pizza crust.  Load it up with your favorite hummus and veggies for a satisfying afternoon snack or top with marinara and mozzarella for a low carb pizza.  This simple flatbread stores for days in the fridge, months in the freezer and can be easily reheated in the toaster. 

Directions:

Mix dry ingredients well, then add hot water and EVOO.  Stir until well combined and no lumps remain.  Let the dough rest for about 5 minutes while the fiber absorbs the moisture.  Then knead the dough with a spoon or your hands for one minute more.  Split the dough into 3-4 equal pieces and press each out into a circle using your hands or a rolling pin.  

Heat a small amount of EVOO in a non-stick frying pan on medium low.  Cook each flat bread for a few minutes on each side until golden brown and puffed.  They will puff up as they cook so try not to smoosh them down when flipping.  Transfer to a cooling rack or top immediately and serve.  Store covered in the fridge for up to 1 week or freeze for long term storage. Reheat in the toaster or air fryer.  

If making these into pizzas, lightly cook the flatbreads on the stovetop until barely golden and puffed.  Preheat the oven to 400 degrees with your pizza stone inside. Top the undercooked flatbread with your favorite italian sauce, meat and cheese, then transfer to your HOT pizza stone and bake in the oven for about 10-15 minutes until bubbly and golden on the edges.