Easy Fresh-Milled Flour Flatbread
Ingredients
2 cups flour
¾ cup water, with a splash more if needed for a thicker flatbread
1 tsp salt
1 tbsp oil, optional
Method
Mill your flour and dump it in a bowl with the salt. Add the water and oil, if you’re using it, and stir it around until there’s no dry flour hiding in the bottom.
Now leave it alone for about 15–20 minutes.
Don’t start panicking if it feels a little rough or stiff right away. Fresh-milled flour has not finished drinking yet. Give it a minute before you decide it needs more water.
After the rest, get your hands in there and bring it together. If it still feels too dry to roll without fighting you, add water a little splash at a time. We are making flatbread, not soup, so don’t get enthusiastic.
Divide the dough into pieces and roll them out a little thicker than a tortilla. They do not need to be perfectly round unless perfect circles somehow make them taste better at your house.
Heat a skillet over medium to medium-high heat. Lay one flatbread in the dry pan and let it cook until bubbles start forming and the bottom has some brown spots. Flip it and cook the other side.
Stack the finished flatbreads under a clean towel while you cook the rest. The trapped steam helps keep them soft instead of turning them into little wheat frisbees.
Eat them warm, stuff them, tear them apart, drag them through something delicious — whatever suits you.
