For the longest time, I have been telling myself that I need to make flatbread. Not really sure where this newest obsession came from, but what can I say? The brain works in mysterious ways. I have been putting off trying to create the perfect flatbread recipe for weeks now. I kept convincing myself that I wouldn’t have any use for it. Then it hit me, what CAN’T I use flatbread for? It’s great for pizza, sandwiches, to eat along with salads, or even with dips. With such high versatility, how could I not give it a go. Needless to say, glad I did.

What I love most about flatbread is that yeast is not required. This unleavened bread, in the most simplest of recipes, is just self-rising flour, salt, and sour cream. I rarely have self- rising flour on hand so my recipe involves making self-rising flour, or a set ratio of all-purpose flour and baking powder. Note: If you are using self-rising flour use the same measurement of flour needed and skip the step about adding baking powder.

 I like an extra kick of flavor in my flatbread, so I have added a few extra spices that make your flatbreads tasty enough to eat as is.

Once all ingredients are mixed, allow the dough to rest about 20- 30 minutes on a floured surface. Roll the dough into a log then cut into 7-8 pieces. Roll each piece into a ball, then using your hands or rolling pin flatten into a small circle. Pour enough oil in a casket iron skillet to completely coat the bottom of the skillet then fry each flattened circle of dough for 2-3 minutes on each side. Flatbread should have golden brown marks on each side when done. Leftovers can be stored in a ziploc bag at room temperature for 2 days or freeze for a shelflife of 3 months.

This flavorful flatbread is great for pizza, sandwiches, or even as is.  Drop a review in the comments! I would love to know how you enjoyed your flatbread or even if you added extra herbs or spices!