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How to Make Soft Flatbread in a Skillet | No Oven Needed!
21K views
May 17, 2025
Craving fresh homemade bread but don’t want to turn on the oven? This easy skillet flatbread recipe is your new best friend! Soft, fluffy, and packed with flavor, this stovetop bread is perfect for wraps, dips, butter boards, or even a quick flatbread pizza. In this video, I’ll show you exactly how to make flatbread from scratch using simple pantry ingredients—no oven, no fancy tools required. Whether you're a beginner baker or just need a quick bread fix, this is one recipe you’ll come back to again and again. 📖 Full Blog Post: https://www.arinaphotography.com/blog/skillet-flatbread/ 🌟 Perfect for: Last-minute meals or meal prep Vegetarian butter boards Dipping in soups, stews, or spreads Turning into flatbread wraps or pizzas 🔥 Why You’ll Love This Recipe: No oven required—just a stovetop skillet! Soft, golden, fluffy texture every time Customizable with herbs, spices, or cheese Fast, easy, and freezer-friendly 🛠️ Tools I Use: 10" Cast Iron Skillet: https://amzn.to/41MbuNJ
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0:00
[Music]
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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
1:07
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
1:45
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
2:03
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
2:17
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
2:40
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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in flavor
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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
3:53
just sits there sad and flat next I
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slowly pour in the yeast mixture that's
4:00
the warm water and maple syrup we mixed
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earlier while
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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
5:24
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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[Music]
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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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dry
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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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morning
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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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place in the
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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
10:02
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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scrambling
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[Music]
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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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allpurpose
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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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just fine too
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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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flower explosion
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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
12:02
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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it's long sleek
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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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ovals or potato
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shapes that's not a a
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mistake
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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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of each other with
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parchment paper
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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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already done
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[Music]
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that's
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[Music]
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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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you made this
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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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[Music]
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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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think I've gone
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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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Pro tip for big
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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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cook the
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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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[Music]
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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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[Music]
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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
25:43
my next video where I show you how to
25:47
pull together a beautiful budget
25:50
friendly board that'll wow your guests
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without emptying your wallet if you
25:56
liked this video give it a thumbs up and
25:59
hit subscribe for more fun kitchen
26:02
Adventures tell me your favorite fla
26:04
rint topping in the comments I'm always
26:06
looking for new ideas and don't forget
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to check the description for links to my
26:11
favorite tools and more no oven recipes
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happy cooking and I'll see you in the
26:17
next video
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[Music]
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