When I’m camping with my family and need a fast bread recipe I always make this one. I can add in herbs and spices or I can brush it with melted butter and sprinkle cinnamon sugar over it for a sweet version. Simple to make in under an hour, this bread is freezer friendly so you can make batches and store it.
Cook this bread on a griddle top cooker like a Blackstone Griddle, Lodge cast iron skillet or carbon steel pan. Serve it alongside one of these delicious recipes.
- 2 1/2 cups unbleached all purpose flour
- 1 1/4 cups warm water, 105-110 degrees F
- 1 tablespoon aluminum free baking soda
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- In a medium-size bowl, add the flour, salt and baking soda, mix well and set aside.
- In a measuring cup, add the warm water and oil.
- Pour the water and oil into the flour mixture, mix until your dough is hydrated and forms a ball, your dough may be sticky, that is ok.
- Wet one of your hands slightly with water and begin by gently lifting and folding the dough in the bowl. Do this for about 5 minutes, if you find the dough is overly sticky you can add a bit of flour and continue to work it in.
- Rest the dough for 60 minutes covered lightly with a towel.
- Once rested, divide the dough into 6-8 pieces, roll each piece into a tight ball and set aside on a parchment-lined sheet pan until ready to roll out with a rolling pin.
- Pre-heat your griddle or your cast iron pan over medium heat.
- Lightly dust flour on your work surface and take one of the bread dough rolls and place it on the counter, lightly dust the top with flour and gently press into a circle. Now use your rolling pin and roll out the dough to ¼ inch thickness.
- Carefully transfer the rolled out dough to the hot griddle and cook until a uniform golden color develops. This can take 3-5 minutes. Turn the dough over and continue to cook the other side.
- Keep the cooked flatbreads warm in a towel once they come off the griddle.