Microwave Flatbread – Momofuku Peachy Keen
flatbread torn in hand

Microwave Flatbread

Michael Rubinstein
  • 1 cup whole wheat or bread flour
  • 1 tablespoon full-fat yogurt
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ½ cup warm water 

In a small bowl mix the dry ingredients, then add yogurt and mash together with a fork. Add all of the warm water and mix until a sticky dough has formed. Turn sticky dough out onto a cutting board and knead by hand for 10 minutes, or if you have an electric stand mixer, this can all be mixed in the same order with the dough hook attachment on low speed.

Once kneaded, form dough into a ball and place into a plastic bag, or cover with a damp towel and allow to rest for at least 30 mins.

Heat a cast iron pan over medium heat. Put a clean plate in the microwave. Divide the dough into 4 even portions and roll those into balls. Keep the other 3 covered while you work with one. On a lightly floured surface, roll the dough ball into a 6-inch round.  Place the round dough into the hot cast iron pan and cook, flipping the dough every 10 seconds or so, 5 to 6 times total.

Take the partially cooked flatbread out of the pan and immediately put it on a plate in the microwave for 20 seconds on high until it is fully puffed. Remove the puffed flatbread and repeat the process. Keep them warm under a tea towel or in a low oven until they’re all ready. Serve with your favorite dip.