One of my best recipes is this pesto orzo, which the frozen, precooked shrimp greatly simplifies.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 20 mins |
| Total Time: | 55 mins |
| Servings: | 10 |
| Yield: | 10 disks |
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ cup butter, cut into small pieces
- 1 cup hot water
- 3 cloves garlic, minced
Instructions
- Mix flour, baking powder, and salt in a large bowl; add butter and crush into flour mixture with hands until it resembles breadcrumbs.
- Mix hot water and garlic into flour mixture until it all comes together into a dough; turn out onto a cutting board dusted with flour. Knead dough 3 or 4 times. Cut dough into 10 pieces, roll into balls, and flatten into disks.
- Cover dough with a clean kitchen towel and let sit for 20 minutes.
- Heat a cast iron skillet over medium-high heat.
- Roll out one of the dough disks to about the size of your skillet. Cook in the hot skillet until golden and puffy, 1 to 2 minutes per side. Remove to a platter and cover with a clean kitchen towel to keep warm. Repeat with remaining dough portions.
Nutrition Facts
| Calories | 156 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 316 mg |
| Sugars | 0 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
A WONDERFUL dough, easy to work with. I didn’t have fresh garlic so I used 1 teaspoon garlic powder in the full 10 recipe. I really like garlic so use less if you don’t. I tried pan as well as oven (large toaster type). The ones on the right were made on a 450 degree cast iron and the other in a 450 oven. Flavor was pretty much the same. The skillet ones seemed slightly softer while the oven ones cracker crispy. I’ll be making these again.
Made per instructions and came out perfect. Easy to make. Love them plain as a snack.
yum
I want to make these but I wanted to ask about kneeling. Did y’all need to kneed these or just bring the dough together gently? Thank you
Very good!
Turned out great! I added a bit of Thyme and it just made it even better!
WoW! These are lighter, quicker & tastier than all the yeast flatbreads I have tried! A definite keeper that I will make often, Very, Very often!! DELISH!!! I’d give this recipe a 10 if I could 🙂
I’ve made this quite a few times now, and it’s always been amazing. Good base for flat bread pizza, and good on it’s own.
The recipe is excellent and will be my go-to flatbread recipe from now on. I didn’t change a thing. Made them for dinner to serve with black bean dip and fried plantains, and they were so good I made them a second night in a row. My husband says he would eat them anytime. Thanks for sharing!
Yes, very simple to make and lighter when grilled! I left out the garlic this time and made only half the the recipe; my wife and and I didn’t need 10 of them. We topped them with grilled chicken, caramelized onions & mushrooms, prosciutto, either blue cheese crumble or feta, and a drizzle of balsamic salad dressing after heating it through on the grill. The other two we made will be a breakfast flatbread. Stay tuned.
So easy and quick to make and so good! We had it with butter chicken and it was perfect.
Easy to make….I never have garlic when I make these and just as good without but can’t wait to see how good they are with garlic!
This is so simple to put together and takes just minutes on the grill. I made them to make individual pizzas and it worked beautifully.