Name: Pan flatbread
Total time: 1 h 34 min
Yield: 4 servings
Cuisine: Israeli
Ingredients: 3 cups white flour; 1 cup water lukewarm; 2 tsp dry yeast; 1 tsp salt; 2 tbsp olive oil

👨‍🍳 Method

For the Dough base

1
Mix the flour, yeast and salt in a large bowl.
Bowl
2
Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.
⚙ KneadingBowlStand mixer
💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3
Cover and Let rise about an hour in a warm place, until the dough doubles in size.
⚙ ProofingPlastic wraporKitchen towel
💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
4
Divide the dough into 6 balls and roll each ball into a circle 5–6 mm thick.
⚙ Dividing into Balls and RollingRolling pin
💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
5
Heat a heavy (cast iron is ideal) pan on high heat, without oil.
⚙ Greased Flat PanStoveCast-iron pan
6
Cook each bread 2–3 minutes per side, until blackish spots appear. Serve hot.
StoveFrying pan
💡The pan must be scorching hot before the first bread goes in: that way it puffs up and gets charred spots instead of slowly drying out.

🔧 Tools needed (5) · 🍳 2 cooking vessels

Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Cast-iron pan · Also works: Grill pan (None) · 💡 Workaround, changes the dish: Frying pan (Holds less heat, weaker sear)
Rolling pin · Also works: Glass (for drinking/serving) (Bottle/glass, less even rolling) · Pasta machine (For pasta dough)
Bowl · Also works: Pot (None)

🧻 Consumables: Kitchen towel or Plastic wrap

Helps, not needed: Stand mixer

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Parts

Dough base (optional): Yeast dough · Store-Bought Yeast Dough · Cold-Fermented Yeast Dough · Pita as a Base · Semolina Butter Dough · No-Knead Dough
Wrapping Dough (optional): Oil-and-Water Dough · Shortcrust pastry · Store-bought dough
Pastry Filling (optional): Eggplant and Cheese Filling · Cheese Filling · Meat Filling · Spiced Potato Filling · Chocolate Filling · Fruit Filling · Stir-Fried Filling (for Spring Rolls) · Butter and Sugar Filling · Poppy Seed Filling · Pastilla Filling (Chicken, Eggs and Almonds) · Date Filling · Onion and Herb Filling

⚙️ What you can change

Possible additions: Olive oil on the hot bread · Za'atar · Serving (with olive oil for dipping) · Butter on the hot bread · Garlic in the butter · Cilantro in the butter · Coarse salt on the hot bread · Ball size (the size of an egg) · Sesame on the hot bread · Date syrup for serving · Honey for serving · Second rise after rolling (minutes) (20) · Leftover oil from the dough on the hot bread (the olive oil) · Oregano on the hot bread · Garlic granules on the hot bread · A little oil in the pan · Seconds per side (30) · Diameter of the round before filling (cm) (12) · Diameter of the round after filling (cm) (18)
The butter, in stages: the melted butter
Baking cue: blackish spots appear

Pan flatbread

👨‍🍳 Method

For the Dough base

⚖ About the ingredients

🔧 Tools needed (5) · 🍳 2 cooking vessels

🧩 Parts

⚙️ What you can change

⇄ Alternative recipes

🔗 Used in

📚 Recipes built on Pan flatbread

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