Buttermilk Flatbreads

Buttermilk flatbreds on a colorful plate with a bowl of salsa.

5 from 4 votes

Buttermilk Flatbreads are just the thing when you're looking for a quick, tasty, bread with only 5 basic ingredients doesn't go in the oven, is endlessly changeable and versatile.

Prep Time20

Rising Time1

Total Time1 20

Course: Bread

Cuisine: American

Keyword: Buttermilk flatbreads, easy to make, Flatbreads

Servings: flatbreads

Calories: 200kcal

Author: Helen S Fletcher

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

Please see the Step by Step Photos above.

This recipe has only 5 ingredients that are probably in your pantry now. No buttermilk, here's a substitute for that. Use regular milk, whole or 2%. Remove 1 tablespoon and replace it with 1 tablespoon lemon juice or white vinegar. Plain, unsweetend yogurt, thinned with a bit of milk may also be substituted.

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, from pizza bases to sandwiches to wraps, they'll become a staple in your kitchen. They go from breakfast (think a bacon, egg and cheese sandwich by folding them over or use as a wrap) to a snack (Cut into wedges and serve with salsa or guacamole for dipping) to dinner (pizzas, as an accompaniment to chili or other dishes).

They are very customizable. Just add cheese and/or spices to the dough to vary them according to your taste.

Having a fresh, warm bread on hand can perk up any meal.

These are fast. The dough takes literally seconds to make in the processor or mixer. After a short rise, they are ready to shape and fry with no additional rise. To speed the rising along, place the covered dough container in the oven with the light on. The light will provide enough heat to assist in the rising. Check it to make sure it doesn't exceed 75° to 80° F.

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!

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.

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