Sea Salt Flat Breads

This is the PERFECT bread to serve with dips, humous, and cooked salads.

It is highly addictive and very easy to make. It just requires enough time. This recipe will yield about 14 flat breads.


3 c. all-purpose flour

6 tbsp. melted butter plus more for brushing

1 tsp. Kosher salt

Flakey sea salt


Begin by mixing the kosher salt and the flour together in a large bowl.


Slowly add the melted butter and mix.



Mix in 3/4 c. of water



Mix until all the dry ingredients are incorporated then turn it out onto a lightly floured work surface and knead for 5 minutes.



Hello gorgeous…




Place in a bowl and cover with plastic wrap. Keep in a warm place (I put it under my heat lamp) for 4 hours.



After 4 hours, cut dough into about 14-15 individual balls and place on a tray and cover with plastic wrap and let sit for another 15 minutes.

Remove one ball and place on a work surface which does not have too much flour on it (otherwise it won’t roll out well).

Roll out into a circle and using a pastry brush, brush butter over the top.



Sprinkle with a touch (and I mean a touch) of flakey sea salt. Roll it up into a cigar and once rolled up, use your fingers to roll out the cigar into a longer rope.



Now coil the cigar


Tuck the end of the cigar under the coil to make rolling it out easier. Now roll out the bread into a round flat bread. After rolling out each flat bread, stack each one up using a piece of parchment paper which has been lightly greased with oil (to prevent sticking and drying). Stack all the flat breads before cooking.

Once all the flat breads have been rolled out, heat up a cast iron skillet (or another heavy duty frying pan) and brush each flat bread with a touch of butter and place on a sizzling pan. Cook both sides until it looks like this:



Keep warm until serving. Enjoy!





Recipe from Bon Appetit.






  1. Nathalie Bendavid says

    Have you tried this bread with any other flours (i.e. wheat-free)? And…OMG you rock with this blog! I have never followed a blog in my life until today.

    • says

      Hi! I got that recipe from Bon Appetit and I was quite impressed. What a great magazine and the recipe works. I didn’t try it with other flours. That sounds like a good idea. If you try it before I do, please let us all know how it goes. Happy cooking!

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