# 5-Minute Flour & Water Flatbreads

Flour-and-water flatbreads with no yeast: boil 300 ml of water right in the pan, stir in 300 g of all-purpose flour off the heat (the boiling water cooks the starch — the hot-water dough trick), rest 20 minutes, roll thin and fry 30–45 seconds a side in a lightly oiled pan. A warm stack faster than a trip to the store. Makes about 8; serves 4.

- **Prep:** 30 min · **Cook:** 10 min · **Total:** 40 min
- **Servings:** 4
- **Difficulty:** Easy
- **Cuisine:** International
- **Category:** Side Dish
- **Video:** [Just Flour and Boiling Water: 5 Homemade Breads](https://www.youtube.com/watch?v=BDpg6V56Csg&t=6s) (recipe starts at 0:06)
- **Recipe page:** https://webspoon.world/recipes/5-minute-flour--water-flatbreads/

## Ingredients

- 300 ml water
- 1/2 tsp salt
- 300 g all-purpose flour
- vegetable oil (a thin coat for the pan)

## Instructions

1. Boil 300 ml of water in a pan, add the salt and switch the heat off — the water does the cooking.
2. Add all the flour straight into the pan and stir — the boiling water cooks the starch (hot-water dough), so no yeast is needed.
3. Move the shaggy dough to a bowl, let it cool enough to handle, and knead until smooth and soft like modeling clay.
4. Cover airtight and rest 20 minutes so the flour finishes absorbing the water. _(timer: 20 min)_
5. Cut the dough into even pieces and roll each into a smooth, tight ball.
6. Press each ball flat and roll it thin — don't chase a perfect circle, rustic is the charm.
7. Fry in a lightly oiled pan, 30–45 seconds a side, flipping when golden spots appear.

## Nutrition (per serving, estimated)

- Calories: 300
- Protein: 8g
- Fat: 4g
- Carbs: 57g
- Fiber: 2g
- Sugar: 0g
- Sodium: 300mg

## FAQ

### Why pour boiling water into the flour?

Boiling water gelatinizes the starch on contact — an old Chinese technique called hot-water dough. The cooked starch makes the dough soft and pliable without yeast or resting for hours, which is why these flatbreads work in minutes instead of an afternoon.

### My dough is too sticky to knead — what now?

Let it cool a few more minutes first — hot dough always feels stickier than it is. If it still clings after cooling, work in a spoonful of flour at a time. The 20-minute covered rest also firms it up as the flour finishes drinking the water.

### What do I serve these with?

Anything saucy: soups, stews, kebab wraps, dips. They come off the pan soft inside with crisp fried edges, so they fold without cracking — closer to a wrap than a cracker. Best warm, straight from the stack.

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Source: [5-Minute Flour & Water Flatbreads — Webspoon World](https://webspoon.world/recipes/5-minute-flour--water-flatbreads/)