Cook the flatbread for about 30 seconds and then flip it over. Cook for a minute and a half, flip it again, and cook for another minute and a half. During this time, the bread will puff up like a pita and get some nice toasted spots on the underside.
So that's 30 seconds, 1.5 minutes, 1.5 minutes, and you're done! Wrap the baked breads in a clean dishcloth while your make the others.
Besides the fact that this method is quick and doesn't heat up our kitchen, we also like that we can make a big batch of dough and keep it stored in the fridge. When we want a flatbread or two to go with dinner, we cut off just what we need and let it warm up on the counter before cooking. Dough can keep in the fridge for up to a week before it starts to develop off-flavors.
This is definitely a technique worth trying!
Recipe for Easy Homemade Pita
Making Naan Bread at Home
(Images: Emma Christensen for the Kitchn)