Golden Pan-Fried Flatbread

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Golden Pan-Fried Flatbread

Yields: 8–10 flatbreads | Prep time: 90 mins | Cook time: 20 mins

Ingredients

  • The Dough:

    • 850g (30 oz) All-purpose flour

    • 400ml (14 fl oz) Warm water

    • 200ml (6.8 fl oz) Warm milk

    • 30ml (1 fl oz) Vegetable oil

    • 8g (0.3 oz) Dried yeast (about 2.5 tsp)

    • 10g (0.4 oz) Sugar (about 1 tbsp)

    • 1 tsp Salt (optional, but recommended for flavor)

  • The Filling/Finish:

    • 150g (5.3 oz) Soft butter (for brushing between layers or finishing)

Instructions

1. Prepare the Yeast

In a large mixing bowl, combine the warm water, warm milk, sugar, and yeast. Stir gently and let it sit for about 5–10 minutes until it becomes slightly frothy.

2. Mix the Dough

Add the vegetable oil to the yeast mixture. Gradually stir in the flour (and salt if using). Knead the dough for about 8–10 minutes until it is smooth, elastic, and no longer sticking to your hands. If it’s too sticky, add a tablespoon of flour at a time.

3. First Rise

Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 hour, or until it has doubled in size.

4. The “Trick” & Shaping

  • Punch the dough down to release air.

  • Poke a hole in the center of the dough ball and stretch it out into a large ring (as shown in your image).

  • Cut the ring into 8–10 equal portions.

  • Roll each portion into a ball, then use a rolling pin to flatten them into circles about 1/2 inch (1 cm) thick.

5. Cooking

  • Heat a non-stick skillet or frying pan over medium heat (no oil is needed in the pan, but you can add a tiny bit if preferred).

  • Place one flatbread in the pan. Cook for about 2–3 minutes until bubbles form on top and the bottom is golden brown.

  • Flip and cook the other side for another 2 minutes.

6. The Buttery Finish

Immediately after removing the bread from the pan, brush both sides generously with the soft butter. Stack them on top of each other to keep them soft and warm.

Top Tip for Success

If you want these to be extra flaky (like Katmer), spread some of the soft butter on the rolled-out dough, roll it up like a cigar, coil it into a spiral, and roll it flat again before frying. This creates beautiful buttery layers!

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