Homemade Soft Flatbread - Little Sunny Kitchen

Prep Time 10 minutes

Cook Time 20 minutes

Resting time 15 minutes

Total Time 45 minutes

Start by mixing the ingredients and kneading the dough. Add the flour, baking powder, salt, vegetable oil, and warm water into your mixing bowl and knead until you get a lovely elastic dough ball.
Using a dough scraper, divide the dough ball into 16 balls that are equal in size. Flatten them slightly with your hand, cover with a towel and leave the dough to rest for 15 minutes.
Using a roller pin, roll the dough balls into 7" inch disks.
Heat a griddle on medium heat, and fry the flatbreads with no oil one by one. Use tongs to flip the flatbread from one side to another. Always expect that the first one won't look right, start judging the results starting from the second flatbread that you make. As that's when the griddle (or a non-stick pan) is heated properly, and the flatbread will start rising. If you don't get hot air pockets, you might need to leave the dough a bit thicker and test. I usually roll the dough into very thin disks and it works fine. Make sure that you stay by the stove as you work with the flatbread as it can get burnt really easily. The big hot air pockets are not a must, so if you just get a few small ones, then that's totally fine! Serve immediately or store covered for up to 2 days.

Store covered for up to 2 days at room temperature.
Store in the fridge for up to 3-4 days covered. Reheat over the stovetop, place directly over the flame and keep flipping.
Store in the freezer for up to 2 months.
There are 2 smart points per flatbread on Weight Watchers FreeStyle plan.