Nonstick skillet or cast-iron pan with a lid (for better heat distribution)
Rolling pin (or just your hands)
Step-by-Step Instructions
Combine Dry Ingredients
In a mixing bowl, whisk together the flour, baking powder, and salt.
Add Liquid and Fat
Make a well in the center of the flour mixture.
Pour in about ¾ cup of water (or milk) and 1 tablespoon of oil (or melted butter).
Stir the mixture with a spoon or spatula until it starts to come together. If it’s too dry, add a bit more water 1 tablespoon at a time; if it’s too wet, sprinkle in extra flour.
Knead Briefly
Transfer the dough to a lightly floured surface.
Knead for about 1 minute, just until it becomes smooth and no longer sticks to your hands. Overkneading isn’t necessary—this is a quick bread!
Divide and Shape
Divide the dough into 4–6 equal pieces.
Roll each piece into a ball, then flatten into a disc.
Using a rolling pin or your palms, roll each disc to about ¼ inch (6 mm) thickness. The thinner it is, the faster it cooks.
Preheat the Skillet
Place a nonstick or cast-iron skillet over medium heat.
Lightly grease the pan with a touch of oil or butter if desired.
Cook the Bread
Once the pan is hot, place one flattened dough circle into the skillet.
Cover with a lid if possible to trap heat and help it puff. Cook for 2–3 minutes until golden spots appear on the bottom.
Flip and cook the other side for 1–2 minutes, until golden.
Adjust heat as needed to avoid burning.
Repeat
Transfer the cooked bread to a plate and keep it covered with a clean towel to retain warmth and moisture.
Continue cooking the remaining dough pieces in the same manner.
Serve and Enjoy
Brush each bread with melted butter or olive oil for extra flavor if you like.
Serve warm with your favorite dips, spreads, or alongside soup or salad.
