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Active Time
50 minutes
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Total Time
2 hours
In Epi's3-Ingredient Recipesseries, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).
Just three ingredients get you more flaky layers than you can count.
Ingredients
Makes 6 pieces
Step 1
Whisk flour, salt, and baking powder in a large bowl. Make a well in the center and slowly add 2/3 cup water, mixing with your hands or a wooden spoon, until a shaggy dough forms. Knead dough in bowl until smooth and elastic, about 4 minutes. Transfer dough to a clean work surface. Wipe out bowl and grease lightly with oil. Return dough to bowl, cover with a kitchen towel, and let rest 30 minutes.
Step 2
Turn out dough onto a clean work surface. Using a bench scraper or large knife, cut into 6 equal pieces. Shape into balls, cover, and let rest 15 minutes more.
Step 3
Grease a large cookie sheet or the underside of a rimmed baking sheet with 1 Tbsp. butter. Line another rimmed baking sheet with parchment.
Step 4
Place 1 piece of dough on prepared cookie sheet. Pat down to a flat oval with your fingertips, then smear 2 Tbsp. butter over dough. Press and slide dough outward with your fingertips, stretching to a very thin oval, about 12x10".
Step 5
Starting at 1 long end, roll dough over itself to create a long tube about 1" wide; flatten slightly. Starting at 1 short end, roll into a coil like a jelly roll. Transfer to parchment-lined sheet; cover with a kitchen towel. Repeat with remaining dough. Freeze, covered, 15 minutes.
Step 6
Working one at a time, turn coil on its side and flatten to a disc with your palm. Using a rolling pin, roll into a rough oval about 8x4". Transfer to freezer. Repeat with remaining coils and freeze until ready to use.
Step 7
Heat 1 Tbsp. butter in a griddle or large nonstick skillet over medium-high. Add 2 pieces of dough, reduce heat to medium, and cook flatbread until bottom is golden brown with large bubbles forming underneath, about 3 minutes. Flip and continue to cook until second side is golden brown, about 1 minute more. Repeat with remaining dough, adding 1 Tbsp. butter before each batch.
Leave a Review
Reviews (6)
Back to TopIt never ceases to amaze me there is always one person who claims these recipes cannot be called "three ingredient." The standard used for staples is quite common. It hardly deserves to be rated one fork because someone can't grasp the concept. Some of us are looking for actual recipe ratings to help us decide whether to try something and can do without the sanctimonious tirades.
kahlan
St. Louis, MO
1/22/2020
Delicious served with grilled eggplant slices, hard boiled eggs, hummus, chopped salad, and harissa (like sabich). Next time I'll try this with shakshuka. Yum!
Anonymous
Los Angeles, CA
7/16/2019
This recipe is for a Yemenite style flatbread known as malawach. It's very different from a Mediterranean (i.e. Italian, Spanish, etc) style flatbread. It's more similar to African injera.
Anonymous
NJ
7/8/2019
You can call this "flatbread" all you like, but this is pie crust with some baking powder added.
Anonymous
Niagara-on-the-Lake, Ontario
6/27/2019
This is not a 3 ingredient recipe, it’s a 4 ingredient one. I’m heartily sick of clickbaity titled recipes like this one. If an ingredient is necessary to successfully make a recipe (and you can’t successfully make this without the salt), it is an ingredient full stop. Not counting it because it’s a “staple” is ludicrous and dishonest. By that logic, this is a no ingredient recipe as flour, baking powder, and butter are staples, too.
shopkatt2896
6/27/2019
how would I make these gluten free and have them still rise I always have a problem when using GF all purpose
ice1965
nynynyny
7/20/2017
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