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Two-Ingredient Flatbread
Quick two-ingredient flatbread: egg + flour. Ready in ~15 minutes, soft when wrapped and perfect for wraps or quick pizzas.
Why this recipe works
A fuss-free two-ingredient flatbread you can make in about 15 minutes. Suits cooks who want a fast, neutral flatbread for wraps, tacos, or quick pizzas.
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Key takeaways
Make quick flatbreads with just egg and flour.
Resting the dough keeps breads soft and easy to roll.
Cook on medium heat until puffed and lightly golden.
Recipe guide
A fuss-free two-ingredient flatbread you can make in about 15 minutes. Suits cooks who want a fast, neutral flatbread for wraps, tacos, or quick pizzas.
A single egg and flour make soft flatbreads in minutes.
- Make quick flatbreads with just egg and flour.
- Resting the dough keeps breads soft and easy to roll.
- Cook on medium heat until puffed and lightly golden.
Ingredients
1 large egg, 150 g all-purpose flour, pinch of salt (optional), a little oil or butter for the skillet.
Method
Beat the egg in a bowl. Add the flour gradually and stir until a shaggy dough forms. Turn onto a floured surface and knead 4–5 minutes until smooth. Cover and rest 10–15 minutes. Divide into 4 pieces, roll each to 2–3 mm thick. Cook in a dry or lightly oiled skillet over medium heat 1–2 minutes per side until puffed and golden. Keep wrapped in a towel to stay soft.
Tips & Variations
For softer breads, add 1–2 tsp oil to the dough. For flavor, mix in herbs or garlic powder. Use a nonstick skillet and moderate heat to avoid burning; roll thinner for crispier flatbreads.
Ingredients
- 1 large egg
- 150 g all-purpose flour
Instructions
- Crack egg into a bowl and beat lightly.
- Add flour gradually and stir until a shaggy dough forms.
- Turn dough onto a floured surface and knead until smooth and elastic, about 5 minutes.
- Cover dough and let rest 10–15 minutes.
- Divide dough into 4 equal pieces and flatten each into a disc.
- Roll discs thinly on a lightly floured surface to about 2–3 mm thick.
- Heat a dry or lightly oiled skillet over medium heat.
- Cook each flatbread 1–2 minutes per side until puffed and golden, flipping once.
- Keep cooked flatbreads wrapped in a towel to stay soft and serve warm.
FAQs
How long do leftovers keep?
Store cooled flatbreads wrapped in a towel or airtight container for up to 2 days; reheat in a skillet or microwave.
Can I make this gluten-free?
Yes — substitute a 1:1 gluten-free all-purpose flour blend and handle gently; texture may be slightly different.
How do I scale the recipe?
Keep roughly a 1 egg to 150 g flour ratio; increase eggs and flour proportionally and adjust knead/rest time.