Quick Description
These soft, fluffy pan-fried flatbreads are golden on the outside and pillowy inside—just like bakery pocket bread. They puff beautifully, stay tender for days, and are perfect for stuffing, dipping, or serving alongside curries and kebabs. No oven required.
Servings & Timing
- Servings: 10–12 flatbreads
- Prep Time: 15 minutes
- Rest Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: ~1 hour 10 minutes
Ingredients List
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons instant yeast
- 2 tablespoons oil (vegetable or olive)
- 1 cup warm milk or warm water (not hot)
- Extra flour for dusting
Step-by-Step Instructions
1. Make the Dough
In a large bowl, mix flour, salt, sugar, and yeast.
Add oil and warm milk/water.
Mix until a soft, slightly sticky dough forms.
2. Knead
Turn dough onto a lightly floured surface.
Knead for 8–10 minutes until smooth, elastic, and soft.
3. First Rest
Place dough in a lightly oiled bowl.
Cover and let rest 30 minutes until slightly puffed.
4. Divide & Shape
Divide dough into 10–12 equal balls.
Roll each ball smooth.
Cover and rest 10 minutes (this makes rolling easier).
5. Roll the Flatbreads
Roll each ball into a circle about 4–5 inches wide and ¼ inch thick.
6. Cook on the Pan
Heat a dry skillet or pan over medium heat.
Place flatbread on the pan and cook 1–2 minutes per side.
Flip when bubbles appear and brown spots form.
7. Steam for Extra Softness (Important)
Stack cooked flatbreads and cover with a clean kitchen towel.
The trapped steam keeps them soft and fluffy.
Serving Suggestions
- Slice and stuff with chicken, falafel, or kebabs
- Serve with hummus, yogurt sauce, or garlic dip
- Use as wraps or mini sandwiches
- Pair with curries, stews, or soups
Storage
- Room Temperature: 1 day (covered)
- Refrigerator: Up to 4 days (airtight container)
- Freezer: Up to 2 months (separate with parchment paper)
Reheat on a pan or microwave wrapped in a damp towel.
Tips & Variations
- Extra Soft: Use warm milk instead of water
- Whole Wheat: Replace 1 cup flour with whole wheat flour
- Garlic Bread: Brush with garlic butter after cooking
- Pocket Bread: Slightly increase heat to help puff
- Vegan: Use water instead of milk
