Skillet Flatbread

I recently saw a post on Pinterest about cast iron skillets being one of the most useful tools in your kitchen. I was lucky enough to get a nice one at a wedding shower last year, and I really have enjoyed using it. When I found a recipe for a soft flatbread made in a skillet, I knew I had to try it.

This flatbread is not of the crunchy cracker variety but is instead a soft, pillowy vehicle for sopping up sauces (we had it with baked ravioli last night), piling on the hummus or other dips, or great on its own (as we had it the first night with our maple eggplant). The bread itself is versatile, we have experimented with two different herb mixes in the past two nights.

You can either use a store-bought pizza dough, or use the quick'n easy recipe included below. Making it from scratch means starting this about an hour earlier than if you use store-bought (yeast proofing and dough rising times), but I always prefer to make things from scratch. No judgement from me if you choose to go the store-bought route though!

Quick'n Easy Flatbread Dough (good for pizzas too!)
2 ¼ teaspoons active dry yeast
1 teaspoon sugar
1 cup lukewarm water (plus a bit more if needed)
1 tablespoon olive oil
3 cups flour (combination of all purpose, wheat, whatever your pleasure is good!)
½ teaspoon garlic powder
½ teaspoon salt

1. Place yeast, water and sugar into the bowl of your mixer. Stir to combine and set aside for about 10 minutes, or until mixture is frothy.

2. Place the rest of the ingredients in the bowl and knead with a dough hook attachment on low speed for 5 to 10 minutes, until the dough pulls away from the sides of the bowl.

3. Remove dough from the bowl and knead by hand on a lightly floured surface for another minute. Pat into a circle.

4. Lightly oil a large bowl and place the dough inside, flipping once to coat with oil. Cover and let rise in a warm place for 30 minutes.

Skillet Flatbread
(adapted from Sunny Anderson's recipe)
16 oz pizza dough (store-bought or homemade)
assorted fresh or dried herbs, chopped (whatever you fancy- we've done herbs de Provence, Italian blend)
2 tablespoons olive oil, plus more for coating bowl
2 tablespoons butter
2 cloves garlic, smashed

1. Cut the dough into thirds. Roll out each piece of dough to about ½ inch thick. Sprinkle evenly with herbs. Fold into quarters and knead 3-4 times to evenly incorporate herbs. Reform the dough into a ball and place into a small bowl lightly coated with olive oil. Repeat with other dough sections. Let rest about 20 minutes.

2. Meanwhile, in a small saucepan over low heat, melt the butter with the garlic. Remove from heat and keep warm.


3. Heat a cast iron skillet over medium heat. Roll dough out to about ⅛ inch thickness. Brush one side with olive oil and put oil side down on the skillet. Cook until golden, about 4-6 minutes. Brush the other side of the dough with oil, flip and cook another 4-6 minutes. Remove from pan, brush one side with the garlic butter and sprinkle with salt. Cut into 2 inch strips.