Buttermilk Flatbread Recipe

Flour: The base of the flatbread, providing structure and texture.

Buttermilk: Adds a tangy flavor and helps to tenderize the dough.

Baking powder: A leavening agent that helps the flatbread rise slightly and become fluffy.

Salt: Enhances the flavor of the flatbread.

When kneading the dough, ensure your surface is lightly floured to prevent sticking, but avoid using too much flour as it can make the flatbread tough. Aim for a smooth, elastic texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the flatbread denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5-10 minutes. This mimics the acidity and thickness of buttermilk.

• buttermilk - Substitute with yogurt thinned with water: Mix equal parts yogurt and water to achieve a similar consistency and tanginess as buttermilk.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon of baking powder.

• baking powder - Substitute with self-rising flour: If using self-rising flour, omit the baking powder and salt as it already contains both.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• salt - Substitute with kosher salt: Kosher salt can be used, but you may need to adjust the quantity slightly as it has larger grains.

• Allow the flatbread to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Place the cooled flatbread in an airtight container or resealable plastic bag. If stacking, separate each piece with parchment paper to avoid sticking.
• Store the container or bag at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
• To freeze, wrap each flatbread individually in plastic wrap or aluminum foil. This ensures they don't stick together and makes it easy to grab just what you need.
• Place the wrapped flatbreads in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 3 months. When ready to use, thaw at room temperature or in the refrigerator.
• Reheat thawed flatbread in a hot, dry skillet for 1-2 minutes per side, or warm in a 350°F oven for about 5 minutes. This will restore their soft, pliable texture.
• For a quick snack, top reheated flatbread with your favorite vegetables, meats, or even a spread of hummus or avocado.

• Stovetop Method: Heat a skillet over medium heat. Place the flatbread in the skillet and cook for about 1-2 minutes on each side until warmed through. This method helps retain the flatbread's original texture and flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the flatbread in aluminum foil to prevent it from drying out. Place it in the oven for about 10 minutes or until heated through. This method is great for reheating multiple pieces at once.

• Microwave Method: Place the flatbread on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 20-30 seconds. This method is quick but may make the flatbread a bit softer.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the flatbread directly on the rack or on a baking sheet. Heat for about 5-7 minutes until warmed through. This method gives a nice, slightly crispy edge.

• Steam Method: Place a steaming basket over a pot of boiling water. Wrap the flatbread in a clean kitchen towel and place it in the basket. Cover and steam for about 5 minutes. This method keeps the flatbread moist and soft.

• Mixing bowl: Use this to combine the flour, baking powder, and salt, and to gradually mix in the buttermilk.

• Measuring cups: Essential for accurately measuring the flour and buttermilk.

• Measuring spoons: Necessary for measuring the baking powder and salt.

• Wooden spoon: Ideal for stirring the ingredients together until the dough forms.

• Floured surface: A clean, flat area dusted with flour to knead the dough.

• Knife: Useful for dividing the dough into 8 equal pieces.

• Rolling pin: Helps in flattening each dough ball into a flatbread shape.

• Skillet: A hot, dry skillet is used to cook each flatbread.

• Spatula: Handy for flipping the flatbreads in the skillet.

Pre-mix dry ingredients: Combine flour, baking powder, and salt in advance and store in an airtight container.

Use a stand mixer: Save time by using a stand mixer with a dough hook to mix and knead the dough.

Preheat the skillet: Ensure your skillet is hot before you start cooking to speed up the process.

Batch rolling: Roll out all the flatbreads at once and stack them with parchment paper in between.

Cook multiple at once: If you have a large skillet or griddle, cook several flatbreads simultaneously.