20-Year No-Oven Flatbread: Fast, Foolproof, and Incredibly Tasty

In a bowl, combine warm water, sugar, and dry yeast.

Stir gently and let sit for about 5–10 minutes until frothy.

Make the Dough:

Add salt and flour to the yeast mixture gradually, mixing to form a dough.

Add the vegetable oil and knead the dough for about 5–7 minutes until soft and elastic.

Cover and let the dough rise for 30–45 minutes, or until doubled in size.

Shape and Cook:

Divide the risen dough into 6–8 equal portions.

Roll each portion into a flat round (like a small tortilla or naan).

Heat a non-stick skillet or frying pan over medium heat.

Cook each flatbread for 1–2 minutes on each side, or until golden brown spots appear. No oil is needed for cooking, but you can lightly grease the pan if desired.

Serve:

Serve warm as is or brush with a little melted butter or garlic oil for extra flavor.

Serving and Storage Tips:

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