This is my go to flat bread recipe. We use it for bread, pizza, burger buns, etc. It’s simple, straightforward and very versatile.
4 cups flour (I use a combination of white and wheat)
2 tsp salt
1 1/2 cups water
2 TBS olive oil
Mix the dry ingredients together in a bowl or mixer. Mix the wet ingredients, then add them to the dry and mix and knead together like bread dough.
For a normal size flatbread, divide the dough into 16 pieces. For small flatbread, like burger buns, cut into 32 pieces. Form into balls.
Heat up a cast iron skillet to medium or medium low heat. I use my pan on a gas range. You can find my skillet at the bottom of the post.
Roll the dough balls out one at a time.
I use the Victoria cast iron tortilla press, and love it. You can also use a rolling pin, but it’s more work. The picture at the bottom is very similar to ours.
Cook the bread on the skillet, one at a time for the bigger ones, up to 4 at a time for the smaller ones.
Watch for bubbles forming as an indication to flip. Then cook the reverse side until you get a nice browning pattern. This is more art than science. You’ll get a feel for how long you like to cook the bread. I go by the look of the bread. My mother in law times it.
Keep pressing or rolling the dough balls, and then cooking them.