Classic Flatbread

Yes. After kneading, place the dough in an oiled bowl, cover tightly, and refrigerate for up to 24 hours. Let it come to room temperature (about 1 hour) before dividing and rolling. The dough will rise more slowly in the fridge, developing more flavor.

Your pan isn't hot enough. Puffing comes from steam trapped by a very hot surface. Preheat the skillet or griddle for at least 2 minutes over medium-high heat. Test with a drop of water—it should sizzle immediately.

Yes, but replace only up to 50% of the all-purpose flour with whole wheat flour. Whole wheat makes denser flatbread, so a 50/50 blend is best for flavor and texture. You may need to add an extra tablespoon of water.

Stack them, wrap in foil, and keep at room temperature for up to 1 day. Reheat wrapped in foil at 350°F for 5–7 minutes until warm. You can also freeze them in a freezer bag for up to 3 months; reheat from frozen at 350°F for 10 minutes.

Use as a wrapper for grilled meats, vegetables, or falafel. Serve alongside dips like hummus, tzatziki, or a warm stew. Or brush with garlic butter and herbs and serve as a side bread.

Yes, but it won't puff. For a quick unleavened flatbread, omit the yeast and honey, reduce water to ¾ cup, and knead as directed. The texture will be denser and more like a tortilla, but still delicious and ready to cook after a 10-minute rest.