Preparation

Traditional flatbreads can feel intimidating, but this version eliminates every challenging step. The dough is wetter than typical bread dough, which means it spreads easily in the pan without any kneading or rolling.

Preparation

1. In a large bowl, combine flour, salt, sugar, yeast, and herbs. Mix well.
2. Pour in warm water and 2 tablespoons olive oil. Stir with a spoon until a sticky, shaggy dough forms. It will look rough—this is correct.
3. Cover bowl with a kitchen towel and let rest for 30 minutes. The dough will puff slightly.
4. Heat remaining 1 tablespoon oil in a large skillet over medium heat.
5. Scoop half the dough into the skillet and use the back of a spoon to spread it into a rough circle about 1/2-inch thick.
6. Cook for 4-5 minutes until golden brown on the bottom, then flip and cook another 3-4 minutes.
7. Transfer to a plate, sprinkle with flaky salt, and repeat with remaining dough.
8. Tear into pieces and serve warm.

The Beauty of Wetness

The wet dough is the secret weapon here. It requires no hand strength to mix and spreads under its own weight. The herbs add complexity without extra steps, and because you're cooking in a skillet rather than baking, there's no temperature management to worry about.