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Incredibly soft, pillowy flatbread made on the stovetop in minutes. No long kneading or rising required—just mix, rest, roll, and cook until golden and puffed.

Soft Stovetop Flatbread

Incredibly soft, pillowy flatbread made on the stovetop in minutes. No long kneading or rising required—just mix, rest, roll, and cook until golden and puffed.
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Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups all-purpose flour
  • 1 cup plain yogurt
  • 1 cup warm water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon oil plus extra if needed for cooking
  • Melted butter for brushing optional

Equipment

  • Large mixing bowl
  • Rolling Pin
  • Heavy skillet, cast-iron pan, or griddle
  • Clean kitchen towel

Method
 

  1. In a large bowl, mix flour, salt, and sugar.
  2. Add yogurt, warm water, and oil. Stir until a soft, slightly sticky dough forms.
  3. Cover and let rest 10 minutes.
  4. Divide dough into 8–10 equal pieces and roll each into a ball.
  5. On a lightly floured surface, roll each ball into a ¼-inch-thick circle.
  6. Heat a dry skillet or griddle over medium-high heat.
  7. Cook each flatbread 1–2 minutes per side until golden brown spots appear and the bread puffs slightly.
  8. Brush with melted butter if desired. Stack and cover with a towel to keep soft.
  9. Serve warm.

Notes

Dough should be soft; add flour sparingly while rolling.
Keep cooked breads stacked and covered for maximum softness.
Leftovers reheat beautifully in a dry skillet.
Dough can be refrigerated up to 24 hours before rolling.