Get the Recipe
Chewy, fluffy flatbreads with their spots of light char are undoubtedly one of my favorite things. I've started making them at home because they require just one rise (making them faster relative to most breads) and they are good with everything from a smear of hummus to a bowl of soup.
Many flatbread recipes call for baking the dough in the oven, but as I don't have a pizza stone*, and I don't mind a bit of work, I heat up my widest, shallowest skillet over high heat until a drop of water flicked onto the surface sizzles like the devil, then cook them for about a minute and a half per side.
*If you want, you can use an overturned baking sheet but I find that the heat conduction (maybe because I have old, warped pans) to be too varied and unreliable.
If you want to eat the flatbreads for breakfast you can either let the dough rise in your fridge overnight, then make them to order, or go the cheaters' route and heat up leftovers that you made the night before. Being lazy in the mornings, this is my preferred choice, and after they've cooled, I keep any extras in a ziplock bag with the air sucked out . After a brief zap in the microwave, they're as warm and chewy as they were the night before.
I do need sugar in the mornings, so I made an easy salted honey butter as an accompaniment. Emphasis is on easy: you just whip butter, honey, and salt together and voila, the perfect accompaniment to nutty sesame flatbreads.
About the author: Carrie Vasios Mullins is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios