Simple and Delicious: No-Egg, No-Milk Flatbread with Just Flour and Hot Water

Serving: Serve these flatbreads warm for the best texture. They pair beautifully with hummus, curries, soups, or as a wrap for fresh veggies and proteins.
Storage: Store leftover flatbreads in an airtight container at room temperature for up to 2 days. Reheat them on a skillet or in the microwave to restore their softness.
Freezing: Freeze flatbreads in a zip-top bag for up to 1 month. Thaw at room temperature and reheat before serving.
Variants
Herb-Infused Flatbread: Add 1 teaspoon of dried herbs like oregano, rosemary, or thyme to the flour for extra flavor.
Garlic Flatbread: Mix in 1 teaspoon of garlic powder or brush with garlic-infused oil before serving.
Whole Wheat Option: Replace half or all of the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.
Spicy Kick: Add a pinch of chili flakes to the dough for a subtle heat.
FAQ
Q: Can I use boiling water instead of hot water?
A: No, the water should be hot, but not boiling. Boiling water may cook the flour, making the dough gummy.

Q: Can I bake these flatbreads instead of cooking them on a skillet?
A: Yes! Bake at 400°F (200°C) for about 5-7 minutes or until they puff up and turn golden.

Q: Why is my flatbread tough?
A: Overworking the dough or not letting it rest can lead to tough flatbread. Be sure to knead gently and allow resting time.

Conclusion
With just flour and hot water, you can create a simple yet delicious flatbread that works for any meal. This quick recipe proves that sometimes, the simplest ingredients can yield the most satisfying results. Perfect for busy days or pantry-limited moments, this no-egg, no-milk flatbread is sure to become a staple in your kitchen!