Buttermilk Flatbreads are just the thing when you're looking for a quick, tasty, bread with only 5 ingredients. A type of fry breads found in many cultures, these require no oven - just a few minutes in a skillet. The beauty of these, besides being fast and easy is they can be used in a multitude of ways and are endlessly customizable by adding cheese and herbs to the dough.
With the Super Bowl just around the corner, they would be sensational with my Make Ahead Chili Party
They're fantastic with a bowl of chili, simply dipped in a spicy salsa, use as a base for individual pizzas, as a stand in for pitas with Gyros, or folded over and filled for a sandwich as well as being used as a wrap. Or, cut them into quarters, brush with a little oil and toast them in a 350°F oven until lightly browned and crisp.....and you have almost instant pita chips.
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Be sure to check out my International Flatbreads, my other version at Soft Flatbreads, Homemade Pizza Dough and Homemade Breakfast Stromboli stuffed with bacon, eggs, cheeses, red peppers and hash brown potatoes.
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Why You'll Love these Flatbreads
- This recipe has only 5 ingredients that are probably in your pantry now. No buttermilk, there's a substitute for that.
- These are fast. The dough takes literally seconds to make in the processor. After a short rise, they are ready to shape and fry with no additional rise.
- They can be made ahead and frozen for months well wrapped. Thaw and heat wrapped in aluminum foil for a few minutes and there ready to go!
- There are so many uses for these, they'll become a staple in your kitchen.
- They are very customizable. Just add cheese and/or spices to vary them according to your taste.
- Having a fresh, warm bread on hand can perk up any meal.
Recipe Ingredients
FRONT ROW: Salt, vegetable oil, instant yeast
BACK ROW: Bread flour, buttermilk
Be sure to see the recipe card below for the exact ingredients & instructions.
Step by Step Instructions
Step 1. Place all of the ingredients in the bowl of a processor. Step 2. Process for about 30 seconds until it comes together. Step 3. Remove the dough from the processor and form into a ball. Step 4. Spray a container with a non-stick baking spray and place dough in it. Turn the dough over so it is coated with the spray. Cover the bowl and let it rise until doubled. To speed up the rising, place the bowl in you oven with the light turned on. The heat of the light makes the oven a great proofer.
Step 5. Remove the cover from over the dough. Step 6. Divide the dough into six equal sized balls about 75 grams each. Step 7. Flatten the balls slightly, cover them while you go to the next step. Step 8. Take one flattened ball and place it in front of you.
Step 9. Roll one flatbread at a time into an 8" circle. It will be thin. Step 10. Stack them on top of each other with paper in-between. Step 11. Heat the frying pan on medium. Add about a teaspoon or two of oil even if it is nonstick to help with the browning. They may be fried in a dry pan but the color and softness are better with the oil. Fry for about 1 to 1 ½ minutes until speckled on the bottom. It may or may not form big bubbles on top. Step 12. Flip it over and repeat the frying process. You do not need to oil the pan again for the second side. But add oil each time a new flatbread goes into the pan. Stack them up with paper between them.
Recipe FAQS
Place them on a parchment lined baking sheet. Cover with foil tightly and keep them warm on the lowest setting of your oven or in a warming drawer.
There are so many things it is hard to list them all. Use the fried flatbread as a base for an individual pizza, using pizza sauce, toppings you like, top it with cheese and heat it all together in a 450°F oven until the cheese melts.
Buttermilk is used for its taste as well as adding softness to the fried breads. But no you don't. Plain yogurt, thinned with a bit of milk, can be used as well as regular milk that has been soured. Just remove 1 tablespoon of milk and replace it with 1 tablespoon of lemon juice or white vinegar. Wait a few minutes until it becomes thicker and can separate slightly.
Storage
After they are cool, place them in a plastic bag. These remain soft and keep well for a couple of days at room temperature.
For longer storage, freeze them individually, stack them together and either wrap well in foil and/or place in a freezer bag. They will keep for several months.
To use from the freezer, it is best to thaw them first. Wrap loosely in foil. Preheat the oven to 350°F and heat them for 8 to 10 minutes. Be careful of the steam coming out of the foil when they are unwrapped.
Expert Tips
- All-purpose flour can be substituted for the bread flour.
- These can be made in a mixer following the same directions as for the processor.
- Flavor these as you wish by adding grated cheese and/or herbs of your choice.
- Serve the flatbreads warm for the best taste and texture.
Other Flatbreads You'll Enjoy
If you love these Buttermilk Flatbreads, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.
Buttermilk Flatbreads
Ingredients
- 1 ¾ cups bread flour (250 grams)
- 1 ½ teaspoons instant yeast
- ¾ teaspoon salt
- 2 tablespoons vegetable oil, plus additional for frying
- ¾ cup buttermilk
Instructions
- Place all of the ingredients in the bowl of a processor or mixer.
- Process for 30 seconds or until it comes together. I may not form a ball, that's fine. It may take longer in a mixer.
- Remove the dough from the container and shape into a ball. Spray a container with non-stick baking spray, placing the dough in it. Turn the dough over so it is coated on top. Cover the container, mark the time on it and let it rise in a warm place. It should double in about an hour or so. See the notes for making and easy proofer.
- Divide the dough into 6 pieces about 75 grams each and roll them into balls. Flatten the balls.
- Using very little flour if any, roll each ball into an 8" circle. They don't have to be perfect and they will be very thin. Place them on a plate with paper between them. Continue for the remaining 5 balls. They do not rise again.
- Heat a skillet on medium. Add a teaspoon or two of oil. Place one of the flatbreads in the pan and fry for about 1 to 1 ½ minutes on each side. Stack them together with paper between them and cover with a tea towel if cooling. Otherwise, serve at once.
Notes
Nutrition
Nikki P says
Made a double batch. This is a BEAUTIFUL dough to work with. The breads rolled out so easily. Not all were "round" some more Amoeba in appearance but these were very tasty. These will probably replace any pita that I would be purchasing. I can make them in the time it would take to go to the store!
Another winner!
Helen S Fletcher says
Hi Niki - Amoebas are good! You are so right about making these instead of buying. Fresh is always better.
Shirley says
This looks really good but can I use Almond flour or coconut flour
Helen S Fletcher says
Hi Shirley, if you need to make it gluten free, I would recommend a flour substitute rather than either of those you mentioned. Having not done it, I can't say.
Rosemary Mark says
I need to try this if I'm accidentally out of my artisan bread sometime, haha! I've never made a flatbread with buttermilk and it sounds great.
Helen S Fletcher says
Hi Rosemary, Thanks for both comments. I think a lot of people get confused or mixed up when it comes to yeast. Many are afraid of it and all the different kinds aren't helpful. I made some raisin water and it is in the fridge. Hope to get to it this weekend. I want to try dates next as you mentioned you like them. I particularly liked that you mentioned you started at 3:00 p.m. to finish at 12:00 noon. That is so helpful so I don't have to count the hours.
Br. Paul says
I made a double batch the other day ( my first attempt). They were a big hit. I cook at a Trappist Monastery and the monks ate them all. I included some whole wheat flour ( about 10- 20 %) and need to add some extra milk for this. Still had the same total flour weight. Next time, I will try frying them as I roll them out, to save time. I can be frying one or two while rolling out others. Thank you for this recipe.
Helen S Fletcher says
Hi Brother Paul, Loved that you made these. I agree with the whole wheat addition and the need for additional buttermilk. Whole wheat soaks up more than all-purpose.
Lynette Pruett says
Our brunch was delicious, Helen! The addition of the buttermilk gives these breads an extra punch of flavor. At your suggestion, I grated some Parmesan and rosemary in my food processor before adding the other ingredients, and they’re delicious served with eggs and marinara. Yum!
Helen S Fletcher says
I love how you love to cook and bake.
Lynette Pruett says
I’ve been making King Arthur’s Quick and Easy Flatbread recipe for years, which is similar to yours with the very important exception that you use buttermilk instead of water for the liquid. Brilliant, and I’m going to my kitchen now to make these! I do substitute white whole wheat flour for the bread or all-purpose flour, as we prefer both the taste and nutrition of the whole wheat.
I agree that fresh bread makes any meal special, and we will enjoy some today for our brunch. Thanks for the recipe, Helen! I hope you and yours are doing well.
Helen S Fletcher says
So happy to hear from you Lynette. We are doing well, thank you. I love flatbreads because they are easy and good. Enjoy your brunch,
SallyBR says
I am here smiling, Helen! Guess what will be on my blog tomorrow? Food processor flatbreads!!! but baked in the oven
I love your version, so it goes into my files to try very soon!
Helen S Fletcher says
What do they say about great minds? LOL!