Sunday, January 27, 2013


Flatbread is a very simple cooked dough - water, flour, baking powder and salt. You can cook it in the oven or on the stovetop, your choice. I prefer the stovetop, just because the flatbread gets crunchier and crispier, although it does take slightly longer to cook them all. Flatbreads are actually very versatile and you can adapt them completely to your taste. If you like dried dill, don't be hesitant to use more than 1 teaspoon. Same goes for the black pepper.

Skillet flatbread

350 grams flour
250 ml milk
100 ml oil
20 grams butter
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon dried dill
½ teaspoon black pepper

Sift the flour with the baking powder, salt and pepper; add dried dill and stir well. Dice the slightly softened butter, add it to the flour mixture, and pour in the half of the milk and all of the oil. Knead the dough, adding the rest of the milk as you knead, until you get a firm dough. Cover the dough with plastic wrap and set it aside for half an hour.
Heat a non-stick skillet over medium heat, until hot. I needed these fairly small in diameter, so I divided the dough into 20 pieces, but you divide it into at least 10 pieces. Form each piece into a ball, then roll it out to less than 5 mm thickness. Transfer the dough to the hot, dry skillet and cook about 1-2 min per side, until the surface is covered with brown speckles. Serve warm.