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have you ever dreamed of making bread
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without turning on your oven well today
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we're making that dream a reality with
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my favorite Skillet flatbread these
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Beauties are soft golden and
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unbelievably satisfying and the best
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part no baking no special equipment just
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your trusty Skillet and a few Pantry
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Staples I'm Arina on this channel I
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share my favorite recipes and tips to
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make sure your food not only tastes
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amazing but looks gorgeous too from my
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cozy kitchen to yours let's dive into a
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comforting and super satisfying Skillet
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flatbread recipe before we begin I just
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want to say this recipe is incredibly
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beginner friendly even if you've never
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baked a loaf in your life or the word
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yeast gives you anxiety I promise you
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can do this I'll walk you through every
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step and share tips along the way
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including what to do if your dough feels
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off how to prevent a sticky mess and
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even how to customize it to fit your
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Cravings oh and if you like visuals I've
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included links in the description to all
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the tools I use plus some bonus ideas to
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level up your flatbread game all right
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let's get to it all right this is where
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the magic begins mixing the dough
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honestly it's one of my favorite Parts
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there's something kind of meditative
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about it just me a bowl and flour flying
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everywhere hopefully just a little first
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mix together in a measuring cup 1 and
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1/2 cups of warm water around 80° F this
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is the perfect temperature to wake up
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the yeast without making it Panic think
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of it like a warm bath on a cozy day if
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it's too hot you'll cook the yeast rip
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little guys too cold and they just won't
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get to work 1 tbsp of maple syrup I like
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using maple syrup instead of regular
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sugar here because it brings this soft
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earthy sweetness that makes the dough
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just a little more special plus it helps
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feed the yeast which is basically like
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giving them a sugar rush before they get
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to work puffing up your dough now I toss
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in four cups of allpurpose flour though
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to be honest I don't dump it all in at
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once I usually start with about three
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and leave the rest in the bowl that way
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I can add more later if the dough feels
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too wet it's kind of like flour
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Insurance 1 teaspoon of
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salt this little guy might not get much
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attention but it makes a big difference
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it keeps the flatbread from tasting like
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Bland paste and brings everything
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together 2 teaspoons of active dry
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yeast it's the life of the dough party I
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grab my hand whisk and give everything a
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good mix but hey if you don't have a
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whisk candy or just don't feel like
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digging through your kitchen drawer a
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regular old Fork will absolutely do the
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trick no shame in the fork game and
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here's a little bonus tip if you're not
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totally sure your yeast is still active
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you know maybe it's been chilling in
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your pantry a little too long head over
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to my blog I have a super simple guide
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that shows you exactly how to test your
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yeast before you commit to a full batch
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of dough trust me it's better than
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realizing it too late when your dough
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just sits there sad and flat next I
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slowly pour in the yeast mixture that's
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the warm water and maple syrup we mixed
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stirring as the dough starts to come
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together I drizzle in 1 and 1/2
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tablespoons of canola oil I love using
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canola oil here because it makes the
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dough soft and a little easier to handle
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without adding a strong flavor it's kind
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of like the unsung hero in this recipe
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quiet but doing all the work in the
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background mix mix mix
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I usually start with the handle of a
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wooden spoon since the dough gets thick
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and clingy fast This Is The Moment of
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Truth when I can tell if the dough is
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too sticky and remember that extra flour
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I said aside earlier this is exactly why
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I sprinkle in just a little at a time
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until the dough starts to pull away from
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the ball and look like it wants to
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become something great it's it's like
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watching it transform from a gloopy mess
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into a real dough baby but once it gets
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too heavy to stir I dive in with my
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hands literally here's my trick I dip my
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hand in little bowl of water before
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touching the dough so it doesn't cling
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to me like a toddler with separation
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anxiety Then I knead it by hand until it
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all comes together honestly there's
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something oddly therapeutic about
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squishing dough with your fingers it's
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like a stress ball you can eat later
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quick sidebar if you've got kids at home
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this is a great task for Little Helpers
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give them a small bowl of dough to play
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with while you work it's like edible
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Play-Doh and way less mess than glitter
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keep kneading until it feels like a soft
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squishy pillow you know that a perfect
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moment when it's not too sticky not too
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just a happy dough baby that's what
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we're aiming for once I get there I
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shape it into a bowl and cover it up I
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grab a clean glass mixing bowl and give
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it a quick Spritz with cooking spray
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just enough to lightly coat the inside
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so the dough doesn't stick while it's
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rising it's a tiny step that makes a big
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difference when it's time to scoop out
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that soft pillowy dough later on now
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here's my little secret first I cover it
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with a dry kitchen kchen towel this
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helps prevent any pesky condensation
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from forming then comes the fun part I
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top it off with a plastic wrap or better
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yet one of those disposable shower caps
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yep you heard that right I keep a stash
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in my kitchen just for dough don't worry
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I'm not reusing the one from this
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shower W they're clean stretchy and snap
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right over the bowl like they were made
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for this now it's time for the dough to
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take a nap I usually set the bowl by a
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sunny window and go make myself a cup of
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tea or real talk I sometimes pop it in
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the laundry room honestly the warmest
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house dough rests I rest it's a cozy
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little pause in the recipe this is a
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great time to prep your cooking station
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clear off a space for Rolling grab your
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Skillet and get your tools out that way
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once your dough is ready you won't be
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Once the dough has had its beauty sleep
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30 minutes to an hour is perfect it's
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time to shape I start by dusting my work
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surface with a bit of flour nothing too
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crazy just enough to keep things from
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sticking I use a dredge filled with
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flour which makes it super easy to
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sprinkle just the right amount but hey
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if you don't have one your hands work
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it's all about what gets the job done
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without turning your counter into a
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scene next I divide the dough into eight
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pieces no need to bust out a ruler I
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just eyeball it and trust my instincts
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and my caffeine levels I use my favorite
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tool for this a dough cutter it's one of
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those simple gadgets that makes you feel
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like a pro if you don't have one a
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butter knife works too just don't tell
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my dough cutter I said that I roll each
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piece into a bowl and place them back on
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the flowered surface then I cover them
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up again first with a dry kitchen towel
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and then with plastic wrap just like we
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did before yep the dough gets another
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little nap let it rest for about 15
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minutes this gives the
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gluten time to relax which makes Rolling
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them out later wait easier and hey we
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all perform better after a power nap
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right after that I roll each dough ball
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out into a nice thin circle or something
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vaguely Circle adjacent aim for about
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a/4 in thick but honestly I just go with
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what feels right I like using my French
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rolling pin here because well it just
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makes me feel like I know what I'm doing
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and kind of dramatic but if your
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flatbreads end up looking like wonky
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shapes that's not a a
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that's rustic charm let's call it
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Artisan Style I like to stack them on
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thin plastic cutting boards it saves
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space and makes them easy to grab
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another trick you can layer them on top
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in between so they don't stick together
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I always roll them all out in advance
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because once we start cooking things
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move fast like blink and you miss it
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fast trust me you don't want to be stuck
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rolling dough while your Skillet is
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smoking and your first flatbread is
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let's talk options because if you're
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anything like me sometimes you follow a
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recipe to the latter and other times
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you're in the mood to play around a bit
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you honestly don't need anything fancy
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for this one but there's always room to
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get creative if the mood
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strikes here are a few easy swaps and
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upgrades to keep in your back pocket no
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maple syrup totally fine you can use
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honey Agave or even just plain sugar
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it's mostly there to give the yeast a
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little snack and add a subtle hint of
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sweetness to the dough all-purpose flour
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works great but if you're trying to
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sneak in a little whole grain feel free
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to swap in up to half whole wheat flour
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it'll make the dough a bit denser but
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still super tasty and
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satisfying oil is is flexible I usually
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go with Canola or another neutral oil
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but olive oil or avocado oil both work
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really well and add a nice richness want
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to level up the flavor add a pinch of
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garlic powder onion powder or even some
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fresh chopped herbs chopped herbs like
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rosemary thyme or parsley just a little
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goes a long way and makes people go wait
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going gluten-free this dough is a bit
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tricky without gluten I won't lie but if
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you've got a good one to one gluten-free
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flour blend it's worth a shot you might
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need to tweak the water or oil a bit to
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get the right texture so whether you
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stick with the basics or try a few
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twists of your own you're set up for
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something delicious have fun with it
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you're in charge here
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now comes the part where the dough meets
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heat Skillet time I heat up my cast iron
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skillet on high until it's sizzling hot
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like don't touch it hot then I lower the
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heat to medium low because we want
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golden not charred no oil needed here
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we're going dry in the summer I like to
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switch things up and cook these on the
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grill over a pizza stone it adds this
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amazing Smoky flavor that makes people
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Gourmet seriously these flat breads
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vanish in seconds I have to hide a few
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just so I can enjoy them myself I lay
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one of my doughy Creations into the
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skillet and watch it bubble and puff
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after about 2 to 3 minutes it should
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have those dreamy golden brown spots
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flip it let the other side cook for
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another 2 minutes then I wrap it in a
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clean kitchen towel to keep it warm and
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cozy I repeat until I've got a glorious
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stack that smells like I'm running a
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mini flatbread Bakery want to know my
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batches keep the finished ones in a low
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oven about 200° F to stay warm while you
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rest that way when everyone's ready to
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eat the whole stack is warm and ready
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these are best enjoyed warm and fresh
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straight from the skillet to your mouth
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okay fine maybe let them cool for like
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10 seconds honestly in my house we've
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never made it to the leftover stage I'll
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turn around for one second and the whole
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Zack is gone they're just that good but
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if you have leftovers do you though pop
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them in a zip top bag and keep them at
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room temp for up to 3 days or freeze
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them for up to 3 months just label and
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date them so you don't forget what that
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mysterious Frozen disc is to reheat toss
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them back in the skillet for a minute or
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two they'll perk right back up serve
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them with soups dips wraps or even as a
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base for flatbread pizzas I've gotten
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very creative with toppings humous eggs
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leftover Curry peanut butter and banana
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it all works want more flavor add
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chopped herbs garlic powder or grated
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cheese to the dough I've even added
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satar and a swirl of olive oil for a
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Mediterranean Vibe go wild
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and that's a wrap or should I say
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flatbread Skillet flatbread with no no
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oven no drama just pure homemade
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goodness this flatbread also makes the
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perfect sidekick for a vegetarian butter
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board seriously it soaks up all that
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creamy goodness like a champ don't miss
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my next video where I show you how to
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pull together a beautiful budget
25:50
friendly board that'll wow your guests
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without emptying your wallet if you
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liked this video give it a thumbs up and
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hit subscribe for more fun kitchen
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Adventures tell me your favorite fla
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rint topping in the comments I'm always
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looking for new ideas and don't forget
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to check the description for links to my
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favorite tools and more no oven recipes
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happy cooking and I'll see you in the
