You know that feeling, right? You grab a slice of bread, you love it, and suddenly the loaf is half gone before you even realize what happened. Making bread usually feels like a commitment, something you bake on a special occasion only. Well, that stops today! I’m sharing the recipe that completely changed my snacking habits because it’s so straightforward, so incredibly fast, and honestly, so delicious that I think it truly is The Only Bread Which You Can Eat As Much As You Like.
We’re talking about a super simple flatbread here. It comes together faster than ordering takeout, and because it uses only basic pantry staples—flour, water, a touch of oil—I feel completely fine making a big batch nearly every other day. When you control exactly what goes in, like I do when I’m whipping up any quick bread on a Tuesday night, you can relax and enjoy every single piece without the guilt trip. Trust me, once you see how quick this is, you’ll be pulling these off the skillet just as fast as I do.
Why This is The Only Bread Which You Can Eat As Much As You Like
I know, I know, shouting that it’s the *only* bread you need might sound like marketing fluff, but hear me out! When you make your bread this simple and fast, there’s no reason to save it for a holiday. You can have fantastic, fresh bread whenever you want it. And because we keep the ingredient list super tight, you know exactly what you’re putting into your body. It’s that ease and reliability that turns this into your go-to weeknight side or snack base.
Here’s why this flatbread earns the title for me:
- It’s incredibly satisfying without being heavy or overly rich.
- It cooks up in less time than it takes to preheat my oven for anything else!
- You never need yeast or waiting around for rising time. Seriously!
If you’re looking for reliable recipes that don’t compromise on flavor, check out how I make my classic focaccia bread, but believe me, for sheer volume and frequency, this flatbread wins every time.
Quick Preparation for The Only Bread Which You Can Eat As Much As You Like
The beauty here is the speed. We’re looking at only 15 minutes of prep time. Fifteen minutes! That means if you decide you want fresh bread while you’re waiting for water to boil for pasta, you are already halfway done. This quick turnaround means I bake a fresh batch of eight every two days because frankly, they don’t last much longer than that around my house.
Simple Ingredients for The Only Bread Which You Can Eat As Much As You Like
No fancy flours, no unusual spices, and definitely no strange stabilizers here. We’re sticking to the absolute basics. That’s the real secret to being able to eat this as often as you’d like! Four main things, plus a tiny bit of oil for tenderness. When the roster of ingredients is this short, you feel totally in control of your diet.
Ingredients Needed for The Only Bread Which You Can Eat As Much As You Like
Precision might sound formal, but when you’re making something this simple, the measurements are everything. If you get these ratios right, you get those beautiful soft circles that puff up nicely on the skillet. I always keep these items stocked because they are the foundation of this fantastic, repeatable recipe. You barely need to measure if you’re making my homemade flour tortillas, but for this flatbread, stick close to the recipe!
Here is exactly what you’ll need for 8 incredible flatbreads:
- 2 cups all-purpose flour (don’t substitute yet, we’ll talk about that later!)
- 1 teaspoon salt (just regular table salt is perfect)
- 1 teaspoon baking powder (this is what gives it that little bit of lift)
- 1 cup warm water (make sure it’s warm, not scalding hot)
- 2 tablespoons olive oil (use a decent one since it adds great flavor)
That’s it! If this list looks short, good! It means you can grab these things and start kneading in minutes. That’s what makes this the ultimate ‘eat as much as you like’ bread!
Essential Equipment for The Only Bread Which You Can Eat As Much As You Like
You don’t need a stand mixer or fancy tools for this one, which is another reason I love it so much! Keeping the equipment simple means you can make this bread anywhere, even if you’re staying in a hotel with just a basic kitchenette. Honestly, if you can make coffee, you can make this bread. You probably already have everything you need lying around. It’s not like making those Italian breads that require special peels or stones; this is far less fussy!
You’ll definitely want a good mixing bowl to bring everything together at first. You also need a clean, floured surface—your countertop works just fine—for kneading. Don’t flour it too lightly, or things get sticky fast! For cooking, any heavy-bottomed skillet or griddle works beautifully. I often use my cast iron skillet, but even my non-stick surface works great for these. If you are looking for similar quick stovetop recipes, check out how I make my homemade flour corn tortillas; the tool requirements are similar!
Step-by-Step Instructions to Make The Only Bread Which You Can Eat As Much As You Like
Okay, now for the fun part! This is where this whole recipe proves it’s truly the champion of quick breads. There’s nothing complicated here, but following these few steps exactly is what guarantees you end up with that wonderful, slightly chewy, soft flatbread that’s perfect for dipping or wrapping. We’re focusing on quality over quantity of time, which is why it’s so perfect for eating often! If you need a refreshing drink pairing, I often make a batch of easy homemade oat milk while this is resting.
Mixing and Kneading for The Only Bread Which You Can Eat As Much As You Like
First things first, get your dry ingredients talking to each other! Grab a big bowl and mix that 2 cups of flour, the teaspoon of salt, and the teaspoon of baking powder really well. I usually stir it with a fork until it looks totally uniform. Next, we introduce the wet stuff. Pour in that warm water and the 2 tablespoons of olive oil right on top. Now, don’t blend it smooth yet! Just mix it until everything is barely combined and it looks a little rough or “shaggy.” That’s exactly what you want at this stage; it means you haven’t overworked the gluten yet.
Now, turn that shaggy mess out onto your lightly floured surface. This is where the magic happens! You need to knead this dough for a full 5 minutes. I know, I know, it feels fast, but trust me, 5 minutes with purpose gets you perfectly smooth dough without making it tough. Keep folding and pressing until the dough feels nice and elastic, not sticky at all. Once it’s smooth, divide it into 8 equal pieces. Roll each one into a little ball, then it’s time to roll them out thin. Aim for about 1/8 inch thick—thinness is key to avoiding a doughy center!
Cooking The Only Bread Which You Can Eat As Much As You Like
Time to heat things up! Get your dry skillet or griddle heating over medium-high heat. Don’t add any oil to the pan for this part; we already put oil in the dough, and adding more will just make them fry instead of cook properly. You want that pan really hot before the bread hits it.
Lay one rolled-out circle onto the hot surface. You only need to cook each side for about 1 to 2 minutes. Watch it closely! You’ll see it start to bubble up slightly, and when you flip it, you’re looking for those gorgeous, light brown spots scattered across the surface. That’s the visual cue that tells you it’s done! As soon as it’s cooked, pull it off the heat right away and pile it onto a clean plate. Cover the stack with a clean kitchen towel to keep that lovely steam trapped inside. This step is crucial for keeping them soft while you finish the rest of the batch!
Expert Tips for Perfecting The Only Bread Which You Can Eat As Much As You Like
It’s easy enough to follow the steps, but becoming a true pro at these simple flatbreads means knowing how to handle the little quirks that pop up on the stovetop. Since this bread is meant to be eaten often, you want it perfect every single time, right? Don’t worry if your first few look a little wonky; once you master the heat and the roll, you’ll be churning these out like a machine. It’s this kind of insider knowledge that turns a simple recipe into a trusted staple! If you’re planning to use these as dippers for soup or stews, maybe try making some homemade croutons with previous batches!
Achieving Ideal Thickness When Rolling The Only Bread Which You Can Eat As Much As You Like
The number one mistake people make here is rolling them too thick. If they are too chunky, the inside steams instead of cooking, and you end up with a doughy, gummy center—totally ruined! Remember, we’re aiming for about 1/8 of an inch. You should be able to almost see the countertop through the dough when you hold it up. Rolling them thin is the secret to a good, even puff and that soft chew we’re looking for.
Skillet Temperature Control for The Only Bread Which You Can Eat As Much As You Like
The medium-high heat setting is a suggestion, but your stove is unique! If you find your bread is getting black, charred spots in about 30 seconds, your pan is way too hot. Cut that heat down a notch or two so you have time for the heat to gently penetrate the dough before the outside burns. On the flip side, if it looks pale and floppy after two full minutes on one side, crank that heat up! You need that initial high heat to create steam pockets for puffing.
Ingredient Notes and Substitutions for The Only Bread Which You Can Eat As Much As You Like
So, you’re out of all-purpose flour, or maybe you’re just feeling like you want to sneak in some extra nutrition? Totally understandable! While I preached sticking to the basics earlier, this dough is actually pretty adaptable, which keeps it on the ‘eat all the time’ menu. The recipe calls for all-purpose flour because it gives you that perfect balance of softness and chewiness when cooked quickly on a skillet.
If you want to try swapping in some whole wheat flour, go ahead! You can substitute up to half of the white flour with whole wheat without drastically changing the eat-as-much-as-you-like qualities. Just remember, whole wheat absorbs more liquid, so your dough might feel a tiny bit drier during that 5-minute knead. If it feels crumbly, add water just a teaspoon at a time until it comes together smoothly again. It gives the flatbread a slightly nuttier flavor, which I actually love when I’m dipping it into savory hummus!
Also, while water is essential, if you ever need to make a dairy-free creamy option to pair with this bread, don’t forget to check out how I whip up my quinoa milk recipe—it’s a game-changer for pairing with simple breads!
Storage and Reheating Instructions for The Only Bread Which You Can Eat As Much As You Like
Since this bread is so simple and doesn’t have all the heavy fats that keep cakes fresh, its best flavor is absolutely on day one. But don’t worry if you made too many—you definitely will! Store any leftovers in an airtight container right on the counter, not in the fridge. They stay perfectly good at room temperature for up to two days. If they lose that soft pliability, don’t fret about throwing them out!
Reheating is super fast, too. My favorite way is to give them 30 seconds in a dry, hot skillet, just enough to wake up that texture again. If you’re desperate, a quick 10-second burst in the microwave works, but watch that timing! Too long in the microwave and they get tough fast. But honestly, I rarely have leftovers because this is definitely The Only Bread Which You Can Eat As Much As You Like!
Serving Suggestions to Pair with The Only Bread Which You Can Eat As Much As You Like
With bread this versatile and light, the sky’s the limit for what you can serve it with! Since this flatbread doesn’t weigh you down, it’s perfect for soaking up flavors from lighter, fresher accompaniments. I rarely use these for heavy sandwich fillings because I want to keep them flexible enough to eat a few rolls on the side of dinner.
My go-to pairing, always, is a big scoop of homemade hummus. It adds protein without feeling heavy, and these warm discs are just perfect for scooping! If you want the absolute creamiest texture, you have to try my recipe for the best classic hummus recipe—it makes the whole meal feel fancy, even though it took zero effort.
They are also wonderful alongside a light lentil soup or even cut into triangles and lightly toasted again to serve with a fresh Greek salad. It’s truly the perfect blank canvas for whatever you’re having for dinner!
Frequently Asked Questions About This Simple Bread
I always get so many questions once people realize how easily they can make fantastic homemade bread without waiting around forever! Since this recipe is touted as the bread you can really enjoy often, folks want to know the nitty-gritty details on making it work every time. It’s an easy answer, though, because the formula is just so reliable!
Can I make The Only Bread Which You Can Eat As Much As You Like without oil?
You absolutely can skip the olive oil if you need to, or if you’re trying to make it even lighter! The oil isn’t structural like eggs or flour; it’s added mainly to give the flatbread a little more tenderness and a richer mouthfeel. If you leave it out, you’ll still get a great result because the baking powder gives it the necessary lift, but the final product might be slightly less pliable and a touch chewier. I’d recommend kneading it for an extra minute if you skip the oil just to bring that structure together!
What is the best way to store The Only Bread Which You Can Eat As Much As You Like?
The best way, hands down, is to eat them fresh off the griddle! But if you have extras, store them in an airtight container on the counter. Don’t cram too many in there; they need room to breathe a little so they don’t get gummy on the bottom. I find they last great for about two days this way. If you’re planning a big batch and want to keep them longer, you can stack them with parchment paper between each one and freeze them. Thaw them overnight and warm them up on a hot skillet for about a minute per side—they come back to life perfectly!
If you’re looking for liquid pairings that go well with these simple breads, you might be interested in learning how to make simple syrup—it’s great for mixing up a quick refreshing drink to enjoy alongside your snack!
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Simple Flatbread Recipe
- Total Time: 30 min
- Yield: 8 flatbreads 1x
- Diet: Vegetarian
Description
A basic flatbread recipe that is easy to make and suitable for frequent consumption.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup warm water
- 2 tablespoons olive oil
Instructions
- Mix flour, salt, and baking powder in a bowl.
- Add warm water and olive oil to the dry ingredients.
- Mix until a shaggy dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth.
- Divide the dough into 8 equal pieces.
- Roll each piece into a thin circle, about 1/8 inch thick.
- Heat a dry skillet or griddle over medium-high heat.
- Cook each flatbread for 1-2 minutes per side, until lightly browned spots appear.
- Remove from heat and keep warm.
Notes
- You can substitute whole wheat flour for some or all of the all-purpose flour.
- Store leftover flatbreads in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1 flatbread
- Calories: 150
- Sugar: 0.2
- Sodium: 250
- Fat: 4
- Saturated Fat: 0.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 4
- Cholesterol: 0
Keywords: flatbread, simple bread, quick bread, homemade bread, unleavened bread