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

Serving: Best served warm with cheese, spreads, or alongside soups and curries.

Storage: Store in an airtight container for up to 2 days at room temperature, or freeze for longer shelf life. Reheat on a pan or in the microwave before serving.

Variations:
Herb-Infused: Mix dried herbs like oregano or thyme into the dough for an herby twist.

Stuffed Flatbread: Add a spoonful of cheese or sautéed veggies while rolling out to make stuffed versions.

Garlic Butter Finish: Brush with garlic butter after cooking for a naan-style finish.

FAQ:
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, though the texture will be slightly denser. A 50/50 mix of whole wheat and all-purpose flour works well too.

Q: Do I need to let the dough rise if I’m in a hurry?
A: For best results, let it rise. If you’re short on time, let it rest for at least 15–20 minutes before shaping and cooking.

Q: Can I cook these in the oven instead of on the stovetop?
A: Yes! Bake at 400°F (200°C) for 6–8 minutes or until golden brown, though stovetop cooking keeps them softer.

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