Flaky Layered Flatbread
Soft homemade flatbread with dozens of delicate pull-apart layers. Brushed with oil, rolled, coiled, and pan-cooked until golden. Perfect alongside curries, stews, or dips.
Equipment
- 1 | Mixing bowl |
- 1 Rolling Pin
- 1 | Skillet or nonstick pan |
- 1 | Pastry brush | for oil
- 1 | Clean kitchen towel | for resting dough
Ingredients
- 2 | cups | all-purpose flour |
- 0.75 | cup | warm water |
- 1 | tsp | salt |
- 4 | tbsp | neutral oil | for brushing layers
- 1 | | | extra flour for dusting
- 1 | | | extra oil for cooking
Instructions
- Mix flour, salt, and warm water into a soft dough; knead 5 minutes until smooth.
- Cover and rest the dough for 20 minutes.
- Divide into 6 equal balls and roll one into a thin circle.
- Brush the surface generously with oil.
- Roll the oiled dough tightly into a log.
- Coil the log into a spiral and tuck the end underneath.
- Roll the spiral into a 6–7 inch circle.
- Cook in a medium-hot skillet 2–3 minutes per side until golden.
- Tip: Brush oil generously between layers for the best flaky separation.
Notes
Store cooled flatbreads in an airtight container up to 2 days.
Reheat in a dry skillet to restore flakiness.
Dough can be refrigerated overnight; bring to room temperature before rolling.
Ghee or melted butter can replace oil for richer flavor.
Reheat in a dry skillet to restore flakiness.
Dough can be refrigerated overnight; bring to room temperature before rolling.
Ghee or melted butter can replace oil for richer flavor.