Skillet flatbread
A Middle Eastern side or snack for the galley that best on calm days or at anchor, can be made ahead and frozen, needs no fridge, about 10 min hands-on.
- Sides & snacks
- Middle Eastern
- ⏱ 10 min
- 🌊 Sea tolerance 2/5
- vegan
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- All-purpose / plain flour280 g (70 g)
- Baking powder8 g (2 g)
- Extra-virgin olive oil20 g (5 g)
- Salt4 g (1 g)
Method
- Mix flour, baking powder, salt, oil and 40 ml water per serving to a soft dough.
- Roll thin (a wine bottle works).
- Cook in a dry hot skillet 1-2 minutes a side.
In the galley
- Best on calm days or at anchor — 2/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- Make ahead: cook in port and freeze in portions.
- Contains: Gluten — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 300
- protein
- 7 g
- fat
- 6 g
- carbs
- 54 g
- sugar
- 0 g
- fibre
- 2 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes