New recipes

Mind-Blowing Biscuit Recipes That Will Forever Change Your World

Mind-Blowing Biscuit Recipes That Will Forever Change Your World

Making biscuits is easy, but making exceptional biscuits is a little bit more challenging. With the right tools, ingredients, and practice anyone can master the art.

First, biscuits need to have a light and airy texture, which can be achieved either through chemical leavening (yeast, baking powder, baking soda) or mechanical leavening (layers of butter). The flaky biscuits that peel off layer by layer are achieved by laminating the dough. Alternatively, your classic buttermilk biscuit’s flakiness is developed by chopping the butter into the dough, creating a sandy texture before the buttermilk is added.

If you find the science of baking is something you would rather not bother with, you can always modify canned biscuit dough by adding additional flavor boosting ingredients, like cheese, herbs, or purées.

Biscuits from the can provide that fresh from the oven taste, but they often lack imagination. If you are in the mood for a light and fluffy biscuit with an added dose of culinary creativity, look no further because we have compiled a few of our favorite biscuits that push the boundaries on the traditional buttermilk.

Baklava Honey Biscuits recipe


If you love honey and biscuits you have to check out this Baklava Biscuit recipe. It combines the flavor of the classic Greek pastry with a fluffy, doughy biscuit that is just the right amount of sweet.

For the Baklava Honey Biscuits recipe, click here.

Parmesan and Parsley Biscuits


This is one of my semi-homemade meals, because it uses store-bought, pre-mixed batter to create biscuits that you can flavor any way you like. I especially like Moon Rabbit Foods' mix, which is gluten-free, but any one you can find at the store will do. — Cindy Anschutz Barbieri

For the Parmesan and Parsley Biscuits recipe, click here.

Sweet Potato or Pumpkin Biscuits


A cup of mashed sweet potatoes or pumpkin guarantees a soft biscuit. The gluten just can’t get all worked up, so to speak. They take a little longer to bake than a regular biscuit, but you get a better yield. Once you've mastered how to use the shortening or lard, substitute butter for a very special biscuit. You may also want to try a savory variation. Omit the optional spices, or add ½ cup of crumbled, cooked bacon before adding the sweet potatoes. — Nathalie Dupree and Cynthia Graubart

For the Sweet Potato or Pumpkin Biscuits recipe, click here.

Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.


How to Make Flatbread, the Absolute Easiest Bread of All

The idea of baking bread for dinner feels like a fever dream, perhaps sparked by bingeing one too many reruns of The Barefoot Contessa. And while whipping up a loaf of sourdough on a Tuesday is wildly ambitious and, frankly, totally inadvisable, flatbread, on the other hand, is downright easy. You don’t even have to turn on your oven! It’s a low-commitment bread for busy and impatient people, and thus perfect for weeknights, impromptu dinner parties, and any other time you feel like eating it.

Chris Morocco’s low-key whole wheat flatbread recipe (inspired by chef Josh McFadden’s yogurt flatbreads from Bon Appetit’s August 2015 issue), uses whole-milk yogurt to create a complex, tangy flavor similar to—but again, much easier than!—sourdough bread. It only needs five ingredients and twenty minutes of your time. Start by quickly whisking together whole wheat flour, salt, baking powder, and all-purpose flour, then add in the whole-milk yogurt. Resist the temptation to use Greek yogurt, which will throw off the ratio of dry to wet ingredients and keep the dough from hydrating properly.

Once the yogurt is incorporated, knead the dough with your hands until it’s mostly smooth, which should take about a minute. Divide the dough into two places and wrap them in plastic, then set them aside for 15 minutes. (This is called “resting” the dough, and it will make it easier to roll.)

Next comes the fun part: rolling out the flatbreads. Take a moment to dust your work surface with some all-purpose flour, which will prevent the dough from sticking to your countertop. Then, working one at a time, roll out the dough until it’s as thick as two stacked quarters (a.k.a. ⅛ inch). Use a clean wine bottle if a rolling pin hasn’t made its way into your kitchen arsenal, and don’t stress if the flatbreads aren’t perfectly round. Lopsided flatbreads are still very delicious!

Once both flatbreads are rolled out, heat a medium cast-iron skillet over medium-high. Cook flatbread until underside is golden brown and puffy with a few charred spots, about two minutes, then turn and cook the other side until it’s golden brown, about a minute longer. Transfer to a plate, then repeat with remaining dough.

It’s tempting to devour these flatbreads when they’re straight out of the skillet, but adding toppings will make them even more delicious. We love to pile on tender cauliflower and tofu, but they’re also a natural base for jammy eggs, peak-season tomatoes, and random leftovers. The power of flatbread transforms all—and with all the ingredients already tucked away in your pantry, a fresh batch is never far away.


How to Make Flatbread, the Absolute Easiest Bread of All

The idea of baking bread for dinner feels like a fever dream, perhaps sparked by bingeing one too many reruns of The Barefoot Contessa. And while whipping up a loaf of sourdough on a Tuesday is wildly ambitious and, frankly, totally inadvisable, flatbread, on the other hand, is downright easy. You don’t even have to turn on your oven! It’s a low-commitment bread for busy and impatient people, and thus perfect for weeknights, impromptu dinner parties, and any other time you feel like eating it.

Chris Morocco’s low-key whole wheat flatbread recipe (inspired by chef Josh McFadden’s yogurt flatbreads from Bon Appetit’s August 2015 issue), uses whole-milk yogurt to create a complex, tangy flavor similar to—but again, much easier than!—sourdough bread. It only needs five ingredients and twenty minutes of your time. Start by quickly whisking together whole wheat flour, salt, baking powder, and all-purpose flour, then add in the whole-milk yogurt. Resist the temptation to use Greek yogurt, which will throw off the ratio of dry to wet ingredients and keep the dough from hydrating properly.

Once the yogurt is incorporated, knead the dough with your hands until it’s mostly smooth, which should take about a minute. Divide the dough into two places and wrap them in plastic, then set them aside for 15 minutes. (This is called “resting” the dough, and it will make it easier to roll.)

Next comes the fun part: rolling out the flatbreads. Take a moment to dust your work surface with some all-purpose flour, which will prevent the dough from sticking to your countertop. Then, working one at a time, roll out the dough until it’s as thick as two stacked quarters (a.k.a. ⅛ inch). Use a clean wine bottle if a rolling pin hasn’t made its way into your kitchen arsenal, and don’t stress if the flatbreads aren’t perfectly round. Lopsided flatbreads are still very delicious!

Once both flatbreads are rolled out, heat a medium cast-iron skillet over medium-high. Cook flatbread until underside is golden brown and puffy with a few charred spots, about two minutes, then turn and cook the other side until it’s golden brown, about a minute longer. Transfer to a plate, then repeat with remaining dough.

It’s tempting to devour these flatbreads when they’re straight out of the skillet, but adding toppings will make them even more delicious. We love to pile on tender cauliflower and tofu, but they’re also a natural base for jammy eggs, peak-season tomatoes, and random leftovers. The power of flatbread transforms all—and with all the ingredients already tucked away in your pantry, a fresh batch is never far away.


How to Make Flatbread, the Absolute Easiest Bread of All

The idea of baking bread for dinner feels like a fever dream, perhaps sparked by bingeing one too many reruns of The Barefoot Contessa. And while whipping up a loaf of sourdough on a Tuesday is wildly ambitious and, frankly, totally inadvisable, flatbread, on the other hand, is downright easy. You don’t even have to turn on your oven! It’s a low-commitment bread for busy and impatient people, and thus perfect for weeknights, impromptu dinner parties, and any other time you feel like eating it.

Chris Morocco’s low-key whole wheat flatbread recipe (inspired by chef Josh McFadden’s yogurt flatbreads from Bon Appetit’s August 2015 issue), uses whole-milk yogurt to create a complex, tangy flavor similar to—but again, much easier than!—sourdough bread. It only needs five ingredients and twenty minutes of your time. Start by quickly whisking together whole wheat flour, salt, baking powder, and all-purpose flour, then add in the whole-milk yogurt. Resist the temptation to use Greek yogurt, which will throw off the ratio of dry to wet ingredients and keep the dough from hydrating properly.

Once the yogurt is incorporated, knead the dough with your hands until it’s mostly smooth, which should take about a minute. Divide the dough into two places and wrap them in plastic, then set them aside for 15 minutes. (This is called “resting” the dough, and it will make it easier to roll.)

Next comes the fun part: rolling out the flatbreads. Take a moment to dust your work surface with some all-purpose flour, which will prevent the dough from sticking to your countertop. Then, working one at a time, roll out the dough until it’s as thick as two stacked quarters (a.k.a. ⅛ inch). Use a clean wine bottle if a rolling pin hasn’t made its way into your kitchen arsenal, and don’t stress if the flatbreads aren’t perfectly round. Lopsided flatbreads are still very delicious!

Once both flatbreads are rolled out, heat a medium cast-iron skillet over medium-high. Cook flatbread until underside is golden brown and puffy with a few charred spots, about two minutes, then turn and cook the other side until it’s golden brown, about a minute longer. Transfer to a plate, then repeat with remaining dough.

It’s tempting to devour these flatbreads when they’re straight out of the skillet, but adding toppings will make them even more delicious. We love to pile on tender cauliflower and tofu, but they’re also a natural base for jammy eggs, peak-season tomatoes, and random leftovers. The power of flatbread transforms all—and with all the ingredients already tucked away in your pantry, a fresh batch is never far away.


How to Make Flatbread, the Absolute Easiest Bread of All

The idea of baking bread for dinner feels like a fever dream, perhaps sparked by bingeing one too many reruns of The Barefoot Contessa. And while whipping up a loaf of sourdough on a Tuesday is wildly ambitious and, frankly, totally inadvisable, flatbread, on the other hand, is downright easy. You don’t even have to turn on your oven! It’s a low-commitment bread for busy and impatient people, and thus perfect for weeknights, impromptu dinner parties, and any other time you feel like eating it.

Chris Morocco’s low-key whole wheat flatbread recipe (inspired by chef Josh McFadden’s yogurt flatbreads from Bon Appetit’s August 2015 issue), uses whole-milk yogurt to create a complex, tangy flavor similar to—but again, much easier than!—sourdough bread. It only needs five ingredients and twenty minutes of your time. Start by quickly whisking together whole wheat flour, salt, baking powder, and all-purpose flour, then add in the whole-milk yogurt. Resist the temptation to use Greek yogurt, which will throw off the ratio of dry to wet ingredients and keep the dough from hydrating properly.

Once the yogurt is incorporated, knead the dough with your hands until it’s mostly smooth, which should take about a minute. Divide the dough into two places and wrap them in plastic, then set them aside for 15 minutes. (This is called “resting” the dough, and it will make it easier to roll.)

Next comes the fun part: rolling out the flatbreads. Take a moment to dust your work surface with some all-purpose flour, which will prevent the dough from sticking to your countertop. Then, working one at a time, roll out the dough until it’s as thick as two stacked quarters (a.k.a. ⅛ inch). Use a clean wine bottle if a rolling pin hasn’t made its way into your kitchen arsenal, and don’t stress if the flatbreads aren’t perfectly round. Lopsided flatbreads are still very delicious!

Once both flatbreads are rolled out, heat a medium cast-iron skillet over medium-high. Cook flatbread until underside is golden brown and puffy with a few charred spots, about two minutes, then turn and cook the other side until it’s golden brown, about a minute longer. Transfer to a plate, then repeat with remaining dough.

It’s tempting to devour these flatbreads when they’re straight out of the skillet, but adding toppings will make them even more delicious. We love to pile on tender cauliflower and tofu, but they’re also a natural base for jammy eggs, peak-season tomatoes, and random leftovers. The power of flatbread transforms all—and with all the ingredients already tucked away in your pantry, a fresh batch is never far away.


How to Make Flatbread, the Absolute Easiest Bread of All

The idea of baking bread for dinner feels like a fever dream, perhaps sparked by bingeing one too many reruns of The Barefoot Contessa. And while whipping up a loaf of sourdough on a Tuesday is wildly ambitious and, frankly, totally inadvisable, flatbread, on the other hand, is downright easy. You don’t even have to turn on your oven! It’s a low-commitment bread for busy and impatient people, and thus perfect for weeknights, impromptu dinner parties, and any other time you feel like eating it.

Chris Morocco’s low-key whole wheat flatbread recipe (inspired by chef Josh McFadden’s yogurt flatbreads from Bon Appetit’s August 2015 issue), uses whole-milk yogurt to create a complex, tangy flavor similar to—but again, much easier than!—sourdough bread. It only needs five ingredients and twenty minutes of your time. Start by quickly whisking together whole wheat flour, salt, baking powder, and all-purpose flour, then add in the whole-milk yogurt. Resist the temptation to use Greek yogurt, which will throw off the ratio of dry to wet ingredients and keep the dough from hydrating properly.

Once the yogurt is incorporated, knead the dough with your hands until it’s mostly smooth, which should take about a minute. Divide the dough into two places and wrap them in plastic, then set them aside for 15 minutes. (This is called “resting” the dough, and it will make it easier to roll.)

Next comes the fun part: rolling out the flatbreads. Take a moment to dust your work surface with some all-purpose flour, which will prevent the dough from sticking to your countertop. Then, working one at a time, roll out the dough until it’s as thick as two stacked quarters (a.k.a. ⅛ inch). Use a clean wine bottle if a rolling pin hasn’t made its way into your kitchen arsenal, and don’t stress if the flatbreads aren’t perfectly round. Lopsided flatbreads are still very delicious!

Once both flatbreads are rolled out, heat a medium cast-iron skillet over medium-high. Cook flatbread until underside is golden brown and puffy with a few charred spots, about two minutes, then turn and cook the other side until it’s golden brown, about a minute longer. Transfer to a plate, then repeat with remaining dough.

It’s tempting to devour these flatbreads when they’re straight out of the skillet, but adding toppings will make them even more delicious. We love to pile on tender cauliflower and tofu, but they’re also a natural base for jammy eggs, peak-season tomatoes, and random leftovers. The power of flatbread transforms all—and with all the ingredients already tucked away in your pantry, a fresh batch is never far away.


How to Make Flatbread, the Absolute Easiest Bread of All

The idea of baking bread for dinner feels like a fever dream, perhaps sparked by bingeing one too many reruns of The Barefoot Contessa. And while whipping up a loaf of sourdough on a Tuesday is wildly ambitious and, frankly, totally inadvisable, flatbread, on the other hand, is downright easy. You don’t even have to turn on your oven! It’s a low-commitment bread for busy and impatient people, and thus perfect for weeknights, impromptu dinner parties, and any other time you feel like eating it.

Chris Morocco’s low-key whole wheat flatbread recipe (inspired by chef Josh McFadden’s yogurt flatbreads from Bon Appetit’s August 2015 issue), uses whole-milk yogurt to create a complex, tangy flavor similar to—but again, much easier than!—sourdough bread. It only needs five ingredients and twenty minutes of your time. Start by quickly whisking together whole wheat flour, salt, baking powder, and all-purpose flour, then add in the whole-milk yogurt. Resist the temptation to use Greek yogurt, which will throw off the ratio of dry to wet ingredients and keep the dough from hydrating properly.

Once the yogurt is incorporated, knead the dough with your hands until it’s mostly smooth, which should take about a minute. Divide the dough into two places and wrap them in plastic, then set them aside for 15 minutes. (This is called “resting” the dough, and it will make it easier to roll.)

Next comes the fun part: rolling out the flatbreads. Take a moment to dust your work surface with some all-purpose flour, which will prevent the dough from sticking to your countertop. Then, working one at a time, roll out the dough until it’s as thick as two stacked quarters (a.k.a. ⅛ inch). Use a clean wine bottle if a rolling pin hasn’t made its way into your kitchen arsenal, and don’t stress if the flatbreads aren’t perfectly round. Lopsided flatbreads are still very delicious!

Once both flatbreads are rolled out, heat a medium cast-iron skillet over medium-high. Cook flatbread until underside is golden brown and puffy with a few charred spots, about two minutes, then turn and cook the other side until it’s golden brown, about a minute longer. Transfer to a plate, then repeat with remaining dough.

It’s tempting to devour these flatbreads when they’re straight out of the skillet, but adding toppings will make them even more delicious. We love to pile on tender cauliflower and tofu, but they’re also a natural base for jammy eggs, peak-season tomatoes, and random leftovers. The power of flatbread transforms all—and with all the ingredients already tucked away in your pantry, a fresh batch is never far away.


How to Make Flatbread, the Absolute Easiest Bread of All

The idea of baking bread for dinner feels like a fever dream, perhaps sparked by bingeing one too many reruns of The Barefoot Contessa. And while whipping up a loaf of sourdough on a Tuesday is wildly ambitious and, frankly, totally inadvisable, flatbread, on the other hand, is downright easy. You don’t even have to turn on your oven! It’s a low-commitment bread for busy and impatient people, and thus perfect for weeknights, impromptu dinner parties, and any other time you feel like eating it.

Chris Morocco’s low-key whole wheat flatbread recipe (inspired by chef Josh McFadden’s yogurt flatbreads from Bon Appetit’s August 2015 issue), uses whole-milk yogurt to create a complex, tangy flavor similar to—but again, much easier than!—sourdough bread. It only needs five ingredients and twenty minutes of your time. Start by quickly whisking together whole wheat flour, salt, baking powder, and all-purpose flour, then add in the whole-milk yogurt. Resist the temptation to use Greek yogurt, which will throw off the ratio of dry to wet ingredients and keep the dough from hydrating properly.

Once the yogurt is incorporated, knead the dough with your hands until it’s mostly smooth, which should take about a minute. Divide the dough into two places and wrap them in plastic, then set them aside for 15 minutes. (This is called “resting” the dough, and it will make it easier to roll.)

Next comes the fun part: rolling out the flatbreads. Take a moment to dust your work surface with some all-purpose flour, which will prevent the dough from sticking to your countertop. Then, working one at a time, roll out the dough until it’s as thick as two stacked quarters (a.k.a. ⅛ inch). Use a clean wine bottle if a rolling pin hasn’t made its way into your kitchen arsenal, and don’t stress if the flatbreads aren’t perfectly round. Lopsided flatbreads are still very delicious!

Once both flatbreads are rolled out, heat a medium cast-iron skillet over medium-high. Cook flatbread until underside is golden brown and puffy with a few charred spots, about two minutes, then turn and cook the other side until it’s golden brown, about a minute longer. Transfer to a plate, then repeat with remaining dough.

It’s tempting to devour these flatbreads when they’re straight out of the skillet, but adding toppings will make them even more delicious. We love to pile on tender cauliflower and tofu, but they’re also a natural base for jammy eggs, peak-season tomatoes, and random leftovers. The power of flatbread transforms all—and with all the ingredients already tucked away in your pantry, a fresh batch is never far away.


How to Make Flatbread, the Absolute Easiest Bread of All

The idea of baking bread for dinner feels like a fever dream, perhaps sparked by bingeing one too many reruns of The Barefoot Contessa. And while whipping up a loaf of sourdough on a Tuesday is wildly ambitious and, frankly, totally inadvisable, flatbread, on the other hand, is downright easy. You don’t even have to turn on your oven! It’s a low-commitment bread for busy and impatient people, and thus perfect for weeknights, impromptu dinner parties, and any other time you feel like eating it.

Chris Morocco’s low-key whole wheat flatbread recipe (inspired by chef Josh McFadden’s yogurt flatbreads from Bon Appetit’s August 2015 issue), uses whole-milk yogurt to create a complex, tangy flavor similar to—but again, much easier than!—sourdough bread. It only needs five ingredients and twenty minutes of your time. Start by quickly whisking together whole wheat flour, salt, baking powder, and all-purpose flour, then add in the whole-milk yogurt. Resist the temptation to use Greek yogurt, which will throw off the ratio of dry to wet ingredients and keep the dough from hydrating properly.

Once the yogurt is incorporated, knead the dough with your hands until it’s mostly smooth, which should take about a minute. Divide the dough into two places and wrap them in plastic, then set them aside for 15 minutes. (This is called “resting” the dough, and it will make it easier to roll.)

Next comes the fun part: rolling out the flatbreads. Take a moment to dust your work surface with some all-purpose flour, which will prevent the dough from sticking to your countertop. Then, working one at a time, roll out the dough until it’s as thick as two stacked quarters (a.k.a. ⅛ inch). Use a clean wine bottle if a rolling pin hasn’t made its way into your kitchen arsenal, and don’t stress if the flatbreads aren’t perfectly round. Lopsided flatbreads are still very delicious!

Once both flatbreads are rolled out, heat a medium cast-iron skillet over medium-high. Cook flatbread until underside is golden brown and puffy with a few charred spots, about two minutes, then turn and cook the other side until it’s golden brown, about a minute longer. Transfer to a plate, then repeat with remaining dough.

It’s tempting to devour these flatbreads when they’re straight out of the skillet, but adding toppings will make them even more delicious. We love to pile on tender cauliflower and tofu, but they’re also a natural base for jammy eggs, peak-season tomatoes, and random leftovers. The power of flatbread transforms all—and with all the ingredients already tucked away in your pantry, a fresh batch is never far away.


How to Make Flatbread, the Absolute Easiest Bread of All

The idea of baking bread for dinner feels like a fever dream, perhaps sparked by bingeing one too many reruns of The Barefoot Contessa. And while whipping up a loaf of sourdough on a Tuesday is wildly ambitious and, frankly, totally inadvisable, flatbread, on the other hand, is downright easy. You don’t even have to turn on your oven! It’s a low-commitment bread for busy and impatient people, and thus perfect for weeknights, impromptu dinner parties, and any other time you feel like eating it.

Chris Morocco’s low-key whole wheat flatbread recipe (inspired by chef Josh McFadden’s yogurt flatbreads from Bon Appetit’s August 2015 issue), uses whole-milk yogurt to create a complex, tangy flavor similar to—but again, much easier than!—sourdough bread. It only needs five ingredients and twenty minutes of your time. Start by quickly whisking together whole wheat flour, salt, baking powder, and all-purpose flour, then add in the whole-milk yogurt. Resist the temptation to use Greek yogurt, which will throw off the ratio of dry to wet ingredients and keep the dough from hydrating properly.

Once the yogurt is incorporated, knead the dough with your hands until it’s mostly smooth, which should take about a minute. Divide the dough into two places and wrap them in plastic, then set them aside for 15 minutes. (This is called “resting” the dough, and it will make it easier to roll.)

Next comes the fun part: rolling out the flatbreads. Take a moment to dust your work surface with some all-purpose flour, which will prevent the dough from sticking to your countertop. Then, working one at a time, roll out the dough until it’s as thick as two stacked quarters (a.k.a. ⅛ inch). Use a clean wine bottle if a rolling pin hasn’t made its way into your kitchen arsenal, and don’t stress if the flatbreads aren’t perfectly round. Lopsided flatbreads are still very delicious!

Once both flatbreads are rolled out, heat a medium cast-iron skillet over medium-high. Cook flatbread until underside is golden brown and puffy with a few charred spots, about two minutes, then turn and cook the other side until it’s golden brown, about a minute longer. Transfer to a plate, then repeat with remaining dough.

It’s tempting to devour these flatbreads when they’re straight out of the skillet, but adding toppings will make them even more delicious. We love to pile on tender cauliflower and tofu, but they’re also a natural base for jammy eggs, peak-season tomatoes, and random leftovers. The power of flatbread transforms all—and with all the ingredients already tucked away in your pantry, a fresh batch is never far away.


How to Make Flatbread, the Absolute Easiest Bread of All

The idea of baking bread for dinner feels like a fever dream, perhaps sparked by bingeing one too many reruns of The Barefoot Contessa. And while whipping up a loaf of sourdough on a Tuesday is wildly ambitious and, frankly, totally inadvisable, flatbread, on the other hand, is downright easy. You don’t even have to turn on your oven! It’s a low-commitment bread for busy and impatient people, and thus perfect for weeknights, impromptu dinner parties, and any other time you feel like eating it.

Chris Morocco’s low-key whole wheat flatbread recipe (inspired by chef Josh McFadden’s yogurt flatbreads from Bon Appetit’s August 2015 issue), uses whole-milk yogurt to create a complex, tangy flavor similar to—but again, much easier than!—sourdough bread. It only needs five ingredients and twenty minutes of your time. Start by quickly whisking together whole wheat flour, salt, baking powder, and all-purpose flour, then add in the whole-milk yogurt. Resist the temptation to use Greek yogurt, which will throw off the ratio of dry to wet ingredients and keep the dough from hydrating properly.

Once the yogurt is incorporated, knead the dough with your hands until it’s mostly smooth, which should take about a minute. Divide the dough into two places and wrap them in plastic, then set them aside for 15 minutes. (This is called “resting” the dough, and it will make it easier to roll.)

Next comes the fun part: rolling out the flatbreads. Take a moment to dust your work surface with some all-purpose flour, which will prevent the dough from sticking to your countertop. Then, working one at a time, roll out the dough until it’s as thick as two stacked quarters (a.k.a. ⅛ inch). Use a clean wine bottle if a rolling pin hasn’t made its way into your kitchen arsenal, and don’t stress if the flatbreads aren’t perfectly round. Lopsided flatbreads are still very delicious!

Once both flatbreads are rolled out, heat a medium cast-iron skillet over medium-high. Cook flatbread until underside is golden brown and puffy with a few charred spots, about two minutes, then turn and cook the other side until it’s golden brown, about a minute longer. Transfer to a plate, then repeat with remaining dough.

It’s tempting to devour these flatbreads when they’re straight out of the skillet, but adding toppings will make them even more delicious. We love to pile on tender cauliflower and tofu, but they’re also a natural base for jammy eggs, peak-season tomatoes, and random leftovers. The power of flatbread transforms all—and with all the ingredients already tucked away in your pantry, a fresh batch is never far away.