Flatbread Recipe
Make Flatbread Recipe in just 1h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Optional finishing & cooking
Method
Dough
- 1
Activate yeast
Pour 1 cup warm water (about 105–115°F / 40–46°C) into a small bowl. Stir in 1 teaspoon sugar, then sprinkle 1 teaspoon active dry yeast over the surface. Let stand 5–10 minutes until foamy. If it doesn't foam, discard and use fresh yeast.
- 2
Mix dry ingredients
In a large mixing bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt until evenly combined.
- 3
Combine to form dough
Make a well in the flour, pour in the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon or spatula until a shaggy dough forms.
- 4
Knead
Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. You may need to add up to 2 tablespoons more flour if dough is too sticky.
- 5
- 6
Divide and rest
Punch down the dough gently and turn onto a floured surface. Divide into 8 equal pieces for small flatbreads or 4 for larger ones. Shape each piece into a ball, cover loosely with a towel or plastic wrap, and rest 15 minutes to relax the gluten (this makes rolling easier).
Shape, cook & finish
- 7
Preheat cooking surface
While dough rests, heat a heavy skillet, cast-iron pan, or griddle over medium-high heat until hot. Alternatively, preheat oven to 475°F (245°C) and place a baking stone or inverted baking sheet inside.
- 8
Roll or stretch
On a lightly floured surface, roll or stretch each dough ball into a thin round or oval about 1/8-1/4 inch (3–6 mm) thick. Dust off excess flour.
- 9
Cook on stove
If using a skillet: brush a little oil on the skillet or lightly oil the flatbread. Place one flatbread in the hot skillet. Cook 1–2 minutes until bubbles form and underside has brown spots, then flip and cook additional 30–90 seconds until cooked through and charred in spots. Repeat with remaining pieces, keeping cooked flatbreads covered with a clean towel to stay soft.
- 10
Bake in oven (optional)
If using the oven: place rolled flatbreads on the hot stone or sheet for 3–5 minutes, until puffed and lightly charred. Flip once if needed for even browning.
- 11