Mediterranean Skillet Flatbread with Olive Oil & Sesame

🫓 Mediterranean Skillet Flatbread with Olive Oil & Sesame

📖 Description

This Mediterranean skillet flatbread is soft, fluffy inside with a lightly crispy golden surface. Traditionally cooked in a pan, it’s brushed with extra-virgin olive oil and topped with sesame seeds, giving it a warm nutty flavor. These flatbreads are perfect for dipping, wrapping, or serving alongside Mediterranean dishes like hummus, grilled meats, or fresh salads.

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🧾 Ingredients

For the dough

• 2 cups all-purpose flour

• 1 tsp instant yeast

• 1 tsp sugar

• ¾ tsp salt

• ¾ cup warm water

• 2 tbsp olive oil

For topping

• 2 tbsp olive oil (for brushing)

• 1 tbsp sesame seeds

• ½ tsp dried oregano or za’atar (optional)

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👩‍🍳 Instructions

1. Activate the yeast
   In a bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until slightly foamy.

2. Make the dough
   Add flour, salt, and olive oil. Mix until a soft dough forms.

3. Knead
   Knead the dough for about 8–10 minutes until smooth and elastic.

4. First rise
   Cover the bowl and let the dough rise in a warm place for 45–60 minutes until doubled in size.

5. Divide the dough
   Punch down the dough and divide it into 4 equal balls.

6. Shape the flatbreads
   Roll or stretch each ball into a round about 6–7 inches wide.

7. Cook in skillet
   Heat a skillet or pan over medium heat. Cook each flatbread for 2–3 minutes per side until golden brown spots appear.

8. Add topping
   Brush with olive oil and sprinkle sesame seeds and oregano or za’atar while warm.

9. Serve
   Stack and serve warm.

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🍽 Serving Suggestions

• Serve with hummus, tzatziki, or baba ganoush.

• Use as a wrap for grilled chicken, falafel, or vegetables.

• Pair with Mediterranean soups or salads.

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❓ Q & A

Q: Can I make this without yeast?
Yes. Replace yeast with 1 tsp baking powder and skip the rising time.

Q: Can I bake these instead of pan-cooking?
Yes. Bake at 220°C (425°F) for 8–10 minutes until lightly golden.

Q: How do I store leftover flatbread?
Keep in an airtight container for 2 days at room temperature or refrigerate for up to 5 days.

Q: Can I freeze them?
Yes. Freeze for up to 2 months and reheat in a pan or oven.

Q: What flour works best?
All-purpose flour works well, but you can also use whole wheat flour for a healthier version.