So you've chopped, sautéed, stirred, and simmered — and you're ready to eat some soup. You don't really want to spend a lot of time on another side dish or bread, but soup still demands some accompaniment. Personally, I love flatbread with soup — it tends to be quicker to make. Whether it's pita, socca, or homemade tortillas, flatbreads round out a meal and soak up soup perfectly. Here are seven favorites from the archives.
First, some basic technique. Here's how to cook flatbread like pita on the stove, instead of in the oven:
• Oven-Free Baking: How To Bake Flatbread on the Stovetop
Now for the recipes. Some of these are quicker than others, but flatbread tends to make up for a bit of rise time or advance preparation by its quick cooking time. Socca, for instance, needs to be mixed up an hour ahead of time, but then it sizzles in the oven for a scant five minutes.
TOP ROW
• 1 Rustic Flatbread with Olive Oil and Sea Salt - A simple flatbread that does require some rise time.
• 2 Chapati - A classic flatbread, chewy and stretchy, and very, very quick to make.
• 3 Socca (Chickpea Pancake) - A quick, easy batter turns into a crispy, gluten-free chickpea pancake — it's one of my favorite foods. Ever.
• 4 How To Make Scallion Pancakes - A Chinese restaurant favorite, so easy and so good to make at home!
• 5 Easy Homemade Pita Bread - Another recipe that takes some rise time for the dough, but bakes quickly.
MIDDLE ROW
• 6 How To Make Perfect Crêpes - Crêpes are a great accompaniment to soup!
• 7 How To Make Flour Tortillas From Scratch - Another quick, last-minute option for flatbread.
Do you have any favorite quick, easy flatbread recipes? Personally, I'm working to master a semolina dosa — hopefully I can share that with you soon!
(Images: See linked recipes for full image credits)
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I also submit: skillet cornbread from my favorite bar/restaurant in Cincinnati.
http://www.mylifeatarnolds.com/2011/10/glutton-free-skillet-cornbread.html
I admit I usually just mix some herbs and olive oil with flour and water, roll it out and pan fry it fast til cooked through. No measurements and its super fast and easy.
, but they always come out too oily.
Faith, I just made a quick semolina dosa the other afternoon. It was really easy, and I didn't use my dosa pan for it - just a regular nonstick skillet. Mix 1 cup semolina flour, 1 cup rice flour and 1/4 cup all purpose flour with enough water to make a loose batter. It should be thinner than pancake batter. Add a tadka of mustard seeds, green chilies and curry leaves (optional). Add a healthy pinch of salt. Heat the skillet to medium heat, drizzle with olive oil and then pour the batter quickly from a few inches above the pan. Do not spread the batter - it should spread naturally when you pour it. Cook until golden then flip and cook for a few seconds.
Hope you perfect it!
Also, I've been making parathas with bread flour b/c I often run out of Indian chapati flour. Its pretty easy, but after making Indian curries for dinner, I tend to lose some steam.
My favourite is traditional fermented dosa - soak brown basmati rice and red lentils overnight, blend in the morning with enough water to create a pancake-batter consistency, let it sit at room temp or slightly warmer for another 8 hours or so, then cook in an oiled pan like pancakes! Sooooo tasty, especially when filled with curried potatoes and peas!
Oh my gosh, I was just wishing I knew more flatbread recipes! Thank you for this post!
If I know the soup is going to have to simmer for a while, my new favorite thing is beer bread. Three cups of self-rising flour, three tablespoons+ for sugar and a bottle of beer. It almost literally could not be any easier.
@nithya thank you! That's what I've been doing too - following a different recipe, but for this American, a nonstick skillet is a must for dosa, I've found! (I attempted it in a cast iron skillet and, no. I don't have the touch yet.)