Assorted Flatbreads
Assorted Flatbreads
Ingredients
For the Flour Tortillas (Yields 8-10)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup vegetable shortening, cold, cut into small pieces
- 1/2 cup warm water, plus 2 tablespoons, or as needed
For the Corn Tortillas (Yields 8-10)
- 1 1/2 cups masa harina
- 1/2 teaspoon salt
- 1 1/4 cups warm water, or as needed
For the Pita Bread (Yields 6-8)
- 1 cup warm water, 105-115°F
- 1 teaspoon granulated sugar
- 2 1/4 teaspoons active dry yeast
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 tablespoon olive oil, plus more for greasing
For the Naan (Yields 6-8)
- 1/2 cup warm water, 105-115°F
- 1 teaspoon granulated sugar
- 2 1/4 teaspoons active dry yeast
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/4 cup plain yogurt
- 1/4 cup milk
- 1 tablespoon olive oil
- 1 clove garlic, minced, optional
- 2 tablespoons butter, melted, for brushing
Instructions
- 1
Prepare the Flour Tortilla Dough: In a large bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon baking powder. Cut in 1/4 cup cold vegetable shortening with a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add 1/2 cup warm water, mixing until a shaggy dough forms. Add 2 more tablespoons of water if needed. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 15 minutes.
⏱️ 25 min
- 2
Prepare the Corn Tortilla Dough: In a medium bowl, combine 1 1/2 cups masa harina and 1/2 teaspoon salt. Gradually add 1 1/4 cups warm water, mixing with your hands until a soft, pliable dough forms. If the dough is too dry, add more water 1 tablespoon at a time. If too wet, add more masa harina. Knead for 2-3 minutes until smooth. Cover with plastic wrap and let rest for 10 minutes.
⏱️ 15 min
- 3
Prepare the Pita Bread Dough: In a small bowl, combine 1 cup warm water (105-115°F) and 1 teaspoon granulated sugar. Sprinkle 2 1/4 teaspoons active dry yeast over the top and let sit for 5-10 minutes until foamy. In a large bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon salt. Pour the yeast mixture and 1 tablespoon olive oil into the flour mixture. Mix with a spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Lightly grease a clean bowl with olive oil, place the dough in it, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
⏱️ 70 min
- 4
Prepare the Naan Dough: In a small bowl, combine 1/2 cup warm water (105-115°F) and 1 teaspoon granulated sugar. Sprinkle 2 1/4 teaspoons active dry yeast over the top and let sit for 5-10 minutes until foamy. In a large bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon salt. Add the yeast mixture, 1/4 cup plain yogurt, 1/4 cup milk, 1 tablespoon olive oil, and optional minced garlic to the flour mixture. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Lightly grease a clean bowl with olive oil, place the dough in it, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
⏱️ 70 min
- 5
Shape Flour Tortillas: Divide the rested flour tortilla dough into 8-10 equal pieces and roll each into a ball. On a lightly floured surface, roll each ball into a thin 7-8 inch circle. Stack them with parchment paper in between to prevent sticking.
⏱️ 10 min
- 6
Shape Corn Tortillas: Divide the rested corn tortilla dough into 8-10 equal pieces and roll each into a ball. Place a ball between two pieces of plastic wrap or in a tortilla press. Press firmly to form a 6-inch circle. Carefully peel off the plastic wrap.
⏱️ 10 min
- 7
Shape Pita Bread: Punch down the risen pita dough. Divide into 6-8 equal pieces and roll each into a ball. On a lightly floured surface, roll each ball into a 6-7 inch circle. Place on a baking sheet lined with parchment paper, cover with a damp cloth, and let rise for another 20-30 minutes.
⏱️ 40 min
- 8
Shape Naan: Punch down the risen naan dough. Divide into 6-8 equal pieces and roll each into a ball. On a lightly floured surface, roll each ball into an oval or teardrop shape, about 8-10 inches long and 4-5 inches wide.
⏱️ 15 min
- 9
Cook Flour Tortillas: Heat a dry cast-iron skillet or griddle over medium-high heat. Cook each tortilla for 30-60 seconds per side, until lightly browned spots appear and the tortilla is cooked through. Stack cooked tortillas and keep warm under a clean towel.
⏱️ 15 min
- 10
Cook Corn Tortillas: Heat a dry cast-iron skillet or griddle over medium-high heat. Cook each tortilla for 1-2 minutes per side, until lightly browned spots appear and the edges start to curl. Stack cooked tortillas and keep warm under a clean towel.
⏱️ 15 min
- 11
Cook Pita Bread: Preheat oven to 450°F (or place a pizza stone/baking steel in the oven while preheating). If using a skillet, heat a dry cast-iron skillet over medium-high heat. Bake pita for 3-5 minutes in the oven until puffed and lightly browned, or cook on the skillet for 1-2 minutes per side until puffed and browned. Flip once. Keep warm.
⏱️ 20 min•🌡️ 450
- 12
Cook Naan: Heat a cast-iron skillet or griddle over medium-high heat. Place one naan at a time on the hot surface. Cook for 1-2 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown spots appear. Brush with melted butter immediately after cooking. Repeat with remaining naan.
⏱️ 20 min
- 13
Serve the assorted flatbreads warm with your favorite dips, spreads, or as accompaniments to main dishes.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Assorted Flatbreads
Ingredients
For the Flour Tortillas (Yields 8-10)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup vegetable shortening, cold, cut into small pieces
- 1/2 cup warm water, plus 2 tablespoons, or as needed
For the Corn Tortillas (Yields 8-10)
- 1 1/2 cups masa harina
- 1/2 teaspoon salt
- 1 1/4 cups warm water, or as needed
For the Pita Bread (Yields 6-8)
- 1 cup warm water, 105-115°F
- 1 teaspoon granulated sugar
- 2 1/4 teaspoons active dry yeast
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 tablespoon olive oil, plus more for greasing
For the Naan (Yields 6-8)
- 1/2 cup warm water, 105-115°F
- 1 teaspoon granulated sugar
- 2 1/4 teaspoons active dry yeast
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/4 cup plain yogurt
- 1/4 cup milk
- 1 tablespoon olive oil
- 1 clove garlic, minced, optional
- 2 tablespoons butter, melted, for brushing
Instructions
- 1
Prepare the Flour Tortilla Dough: In a large bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon baking powder. Cut in 1/4 cup cold vegetable shortening with a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add 1/2 cup warm water, mixing until a shaggy dough forms. Add 2 more tablespoons of water if needed. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 15 minutes.
⏱️ 25 min - 2
Prepare the Corn Tortilla Dough: In a medium bowl, combine 1 1/2 cups masa harina and 1/2 teaspoon salt. Gradually add 1 1/4 cups warm water, mixing with your hands until a soft, pliable dough forms. If the dough is too dry, add more water 1 tablespoon at a time. If too wet, add more masa harina. Knead for 2-3 minutes until smooth. Cover with plastic wrap and let rest for 10 minutes.
⏱️ 15 min - 3
Prepare the Pita Bread Dough: In a small bowl, combine 1 cup warm water (105-115°F) and 1 teaspoon granulated sugar. Sprinkle 2 1/4 teaspoons active dry yeast over the top and let sit for 5-10 minutes until foamy. In a large bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon salt. Pour the yeast mixture and 1 tablespoon olive oil into the flour mixture. Mix with a spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Lightly grease a clean bowl with olive oil, place the dough in it, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
⏱️ 70 min - 4
Prepare the Naan Dough: In a small bowl, combine 1/2 cup warm water (105-115°F) and 1 teaspoon granulated sugar. Sprinkle 2 1/4 teaspoons active dry yeast over the top and let sit for 5-10 minutes until foamy. In a large bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon salt. Add the yeast mixture, 1/4 cup plain yogurt, 1/4 cup milk, 1 tablespoon olive oil, and optional minced garlic to the flour mixture. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Lightly grease a clean bowl with olive oil, place the dough in it, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
⏱️ 70 min - 5
Shape Flour Tortillas: Divide the rested flour tortilla dough into 8-10 equal pieces and roll each into a ball. On a lightly floured surface, roll each ball into a thin 7-8 inch circle. Stack them with parchment paper in between to prevent sticking.
⏱️ 10 min - 6
Shape Corn Tortillas: Divide the rested corn tortilla dough into 8-10 equal pieces and roll each into a ball. Place a ball between two pieces of plastic wrap or in a tortilla press. Press firmly to form a 6-inch circle. Carefully peel off the plastic wrap.
⏱️ 10 min - 7
Shape Pita Bread: Punch down the risen pita dough. Divide into 6-8 equal pieces and roll each into a ball. On a lightly floured surface, roll each ball into a 6-7 inch circle. Place on a baking sheet lined with parchment paper, cover with a damp cloth, and let rise for another 20-30 minutes.
⏱️ 40 min - 8
Shape Naan: Punch down the risen naan dough. Divide into 6-8 equal pieces and roll each into a ball. On a lightly floured surface, roll each ball into an oval or teardrop shape, about 8-10 inches long and 4-5 inches wide.
⏱️ 15 min - 9
Cook Flour Tortillas: Heat a dry cast-iron skillet or griddle over medium-high heat. Cook each tortilla for 30-60 seconds per side, until lightly browned spots appear and the tortilla is cooked through. Stack cooked tortillas and keep warm under a clean towel.
⏱️ 15 min - 10
Cook Corn Tortillas: Heat a dry cast-iron skillet or griddle over medium-high heat. Cook each tortilla for 1-2 minutes per side, until lightly browned spots appear and the edges start to curl. Stack cooked tortillas and keep warm under a clean towel.
⏱️ 15 min - 11
Cook Pita Bread: Preheat oven to 450°F (or place a pizza stone/baking steel in the oven while preheating). If using a skillet, heat a dry cast-iron skillet over medium-high heat. Bake pita for 3-5 minutes in the oven until puffed and lightly browned, or cook on the skillet for 1-2 minutes per side until puffed and browned. Flip once. Keep warm.
⏱️ 20 min•🌡️ 450 - 12
Cook Naan: Heat a cast-iron skillet or griddle over medium-high heat. Place one naan at a time on the hot surface. Cook for 1-2 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown spots appear. Brush with melted butter immediately after cooking. Repeat with remaining naan.
⏱️ 20 min - 13
Serve the assorted flatbreads warm with your favorite dips, spreads, or as accompaniments to main dishes.
⏱️ 5 min