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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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Serve the assorted flatbreads warm with your favorite dips, spreads, or as accompaniments to main dishes.


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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Serve the assorted flatbreads warm with your favorite dips, spreads, or as accompaniments to main dishes.
