Moon Bread (Pan-Fried Flatbreads)

Soft, chewy, golden flatbreads with a gentle puff—perfect for tearing, dipping, and stuffing while still warm.

Ingredients

• 2 cups (300g) all-purpose flour
• 3/4 cup (180ml) warm water (about 40°C / 104°F)
• 1 1/2 tbsp olive oil (plus extra for the pan)
• 1 tsp fine salt
• 1 tsp sugar (optional, helps browning)

Method

• 1

  Step 1: Make the dough

  In a bowl, mix flour, salt, and sugar. Add warm water and olive oil. Stir with a spoon until shaggy, then knead 6–8 minutes (by hand) until smooth and elastic. If it feels sticky, dust with a little flour; if dry, add a teaspoon of water at a time.

• 2

  Step 2: Rest (for softness)

  Cover the dough and rest 45 minutes at room temperature. (This relaxes the gluten so the breads roll out easily and puff more.)

• 3

  Step 3: Divide and shape

  Cut into 6 equal pieces. Roll each into a ball, then flatten into a disc. Roll out to about 15–18cm (6–7in) wide and ~3mm thick. Keep the pieces covered as you work so they don’t dry out.

• 4

  Step 4: Pan-fry until “moon-golden”

  Heat a skillet over medium-high. Brush lightly with oil. Cook one flatbread 45–75 seconds until you see bubbles and light golden spots underneath, then flip. Cook another 45–75 seconds. Flip once more and press gently with a spatula to encourage puffing, cooking 20–30 seconds until golden and cooked through. Adjust heat so it browns without burning.

• 5

  Step 5: Finish and keep warm

  Stack cooked breads in a clean towel to keep them soft and steamy. Serve warm.

Tips

• **For extra puff:** Roll evenly (not too thin) and use a properly hot pan—if the first side doesn’t blister within a minute, increase heat slightly.
• **Make-ahead:** Cook, cool completely, then store airtight up to 2 days. Reheat in a dry skillet 20–30 seconds per side.
• **Freezing:** Freeze with parchment between breads up to 2 months; reheat from frozen in a covered skillet over medium-low.
• **Serving ideas:** Tear and dip into olive oil + salt, use as wraps, or serve alongside soups and stews.

Nutrition (per serving, estimate)