Makes Nine 6-inch Flatbreads
Incredibly simple but incredibly delicious. These flatbreads are lightly puffed and soft. With only 4-ingredients, you probably have everything you need already in your kitchen. Baking powder is the leavening agent so no need to worry about tricky yeast.
With total cooking time around 30 minutes from start to finish, you'll have these ready in a snap. Serve warm with your favorite toppings and spreads, or as a side to soup and salad.
4-Ingredient Flatbreads
6 oz all purpose flour.
7 oz sour cream.
1 1/2 tsp baking powder.
3/4 tsp salt.
Sift together flour, powder, and salt. Mix in sour cream and press together until mixture becomes a soft dough. On a lightly floured surface, knead for a total 10 turns. Cover with clean kitchen towel and allow to rest for 5 minutes to allow gluten to relax.
Divide dough into 9 even portions. Roll portions into dough balls. On a moderately floured surface, roll dough out into 6" rounds. Dough is pretty sticky so continue to use enough flour to prevent sticking to the table and rolling pin.
Heat skillet over medium-high heat until pan is scorching, about 5 - 8 minutes. If you prefer dark, uneven browning, cook in dry skillet. If you prefer more even browning and less charring, spray the breads with cooking oil BEFORE cooking. (DO NOT SPRAY OR OIL PAN, only oil the breads prior to cooking) Cook flat skillet for 30 - 40 seconds per side, or until the desired browning is desired, and the breads spring back when lightly pressed.
Wrap the cooked flatbreads in a clean kitchen towel to keep them warm prior to serving. Serve with your favorite toppings and spreads.
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