Flatbread @Home Catering - Up To 75 People

Beverages For Everyone

Desserts

Small Flatbreads (12")

Sides For Dipping

Gluten-Free Flatbreads (12")

Salads

Large Flatbreads (16")

In a large container or stand mixer bowl, combine the warm water (10 cups), sugar (3.5 tbsp) and yeast (7 tsp). Stir gently and let sit 5–8 minutes until foamy. Add 1 cup olive oil and stir to combine.

Activate yeast and combine wet ingredients

In the bowl of a heavy-duty stand mixer fitted with the dough hook (or in a very large mixing bowl), combine 14 cups all-purpose flour and 4 tsp salt. Mix briefly to distribute the salt.

Mix dry ingredients

With the mixer running on low, slowly pour the yeast/water/oil mixture into the flour. Continue mixing 6–8 minutes until a soft, slightly tacky, elastic dough forms. If mixing by hand, turn the dough out onto a floured surface and knead 8–10 minutes until smooth and elastic, adding a little flour only if extremely sticky.

Form the dough

Lightly oil two very large food-safe bowls or hotel pans with vegetable oil (use the 1/2 cup). Divide the dough into two equal halves (so it's easier to handle) by weight or rough measure. Place each half into the oiled container, turn once to coat, cover tightly with plastic wrap or damp towel and let rise in a warm draft-free place for 60–75 minutes, or until roughly doubled in size.

Bulk proof

Punch the dough down gently. On a lightly floured workspace, divide each half into about 37–38 pieces to yield ~75 portions total. Each piece should weigh approximately 40–50 g (about 1.5–2 oz) for small individual flatbreads. Shape each piece into a smooth ball, place on baking sheets dusted with flour or semolina, cover with plastic wrap or damp towel and rest 20–30 minutes to relax the gluten (this makes rolling easier).

Divide and rest

Working in batches, take each dough ball and roll or press into a round or oval about 5–6 inches diameter and 1/8–1/4 inch thick. If you prefer larger portions, roll slightly bigger; adjust cooking time by a minute or two. Keep shaped rounds covered while working to prevent drying.

Shape flatbreads

Heat a large heavy skillet, cast-iron griddle, or flat top to medium-high (about 375–425°F surface). Lightly brush one side of a flattened dough with olive oil and place oil-side down on the hot surface. Cook 60–90 seconds until bubbles form and underside has golden-brown spots, flip and cook another 45–90 seconds until done. Remove to a rack or sheet pan and immediately brush with more olive oil and sprinkle a little sea salt or desired seasoning. Repeat, keeping cooked flatbreads covered with foil to stay warm.

Cook on stovetop (griddle) or oven method - stovetop/griddle

Preheat oven to 500°F (or highest). If you have pizza stones or baking steels, heat them. Arrange rolled flatbreads on parchment-lined sheet pans (do not overcrowd). Lightly brush with olive oil and bake 4–7 minutes until puffed and golden in spots. For crispier edges, broil 30–60 seconds while watching closely. Remove and brush with oil and seasonings as above.

Oven method (high-volume / sheet-pan)

To hold for service for up to several hours: stack flatbreads interleaved with parchment, wrap stacks in foil and place in insulated cambros or warmers at 140–160°F. For crisp exterior, reheat briefly on a hot griddle or oven for 30–60 seconds before serving. Keep small containers of flavored oil, salt, herbs and lemon wedges for passing at service.

Holding for catering

Combine 1/2 cup olive oil with dried oregano (3 tsp) and garlic powder (2 tsp) in a small bowl for a finishing oil. Lightly brush finished flatbreads with the flavored oil and sprinkle with sea salt (3 tbsp) or sesame seeds (optional 3/4 cup). Garnish with chopped parsley (1 cup) just before serving and offer lemon wedges (6 each) on the side.

Season and garnish

Serve one flatbread per person as an accompaniment, or stack two per person if used as a base for toppings. Provide tongs and labeled trays for self-service; keep flavored oils and salts available for guests to customize.

Portioning

all-purpose flour

instant dry yeast

granulated sugar

salt

warm water (about 105–115°F / 40–46°C)

extra-virgin olive oil

vegetable oil (for bowl and brushing)

olive oil for brushing

sea salt or flaky salt

dried oregano

garlic powder

sesame seeds (optional)

chopped fresh parsley (optional)

lemon wedges (for serving, optional)

In a pitcher, gently muddle the fresh mint leaves with the honey or simple syrup and lemon juice to release oils and aromatics. Do not over-muddle; you want fragrance, not bitterness.

Prep

Add the fresh orange juice to the pitcher, then pour in the chilled sparkling water. Stir gently to combine, preserving carbonation. Add ice cubes to chill.

Build

Pour into four tall glasses filled halfway with ice. Garnish each with an orange slice and a sprig of mint. Adjust sweetness with additional honey or simple syrup to taste.

Serve

Place the rooibos tea bags and sliced ginger into a heatproof pitcher or pot. Pour 4 cups boiling water over them and steep, covered, for 8 minutes (longer for stronger ginger).

Brew

Remove tea bags and ginger slices (or leave ginger for stronger flavor). Stir in agave or honey while still warm so it dissolves. Add lime juice. Let the tea cool to room temperature, then add 2 cups cold water and refrigerate until chilled.

Sweeten & Cool

Fill four glasses with ice. Pour the chilled ginger-lime tea over ice and garnish with lime wheels. Taste and add more sweetener or lime if desired.

Add chopped cucumber, ripe banana, fresh spinach, almond milk, lime juice, maple syrup (if using), and ice cubes to a high-speed blender.

Combine

Blend on high until completely smooth and creamy, about 45–60 seconds depending on blender power. If too thick, add 2–4 tablespoons almond milk and blend briefly. If too thin, add a few more ice cubes or 1/4 cup cucumber.

Blend

Pour into two chilled glasses. Optionally garnish with a thin cucumber ribbon or a small sprig of mint. Serve immediately.

Pour the apple juice or cider into a medium saucepan. Add cinnamon sticks, whole cloves, orange peel, and star anise if using. Warm over medium-low heat until just below a simmer (do not boil) for 10–12 minutes to allow spices to infuse.

Simmer

Stir in maple syrup or brown sugar, tasting and adjusting to desired sweetness. Remove from heat and strain out the spices and orange peel.

Sweeten & Strain

Ladle into four warmed mugs. If desired, add 1.5 tablespoons light rum or brandy to each mug (see Optional Adult Variation). Garnish with a cinnamon stick or a thin orange slice.

If serving adults, warm glasses by rinsing briefly with 1/2 cup boiling water, discard water, then pour 1.5 tablespoons light rum or brandy into each warmed mug and top with the hot spiced apple. Stir gently. For the cold beverages (Citrus-Herb Sparkler or Ginger-Lime Iced Tea), add 1–1.5 oz (about 2–3 tablespoons) rum or vodka per serving if desired; stir gently and garnish as above.

sparkling water (chilled)

fresh orange juice

fresh lemon juice

honey or simple syrup

fresh mint leaves

ice cubes

orange slices (for garnish)

rooibos tea bags

boiling water

fresh ginger (sliced)

lime juice

agave or honey

cold water

lime wheels (for garnish)

seedless cucumber (chopped)

ripe banana

fresh spinach

unsweetened almond milk

maple syrup (optional)

unsweetened apple juice or cider

cinnamon sticks

whole cloves

orange peel (large strips)

maple syrup or brown sugar

star anise (optional)

light rum or brandy

boiling water (to warm glass)

Preheat the oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper leaving a slight overhang for easy removal; lightly butter the paper.

Chop the semisweet chocolate into small pieces. In a heatproof bowl set over (not touching) simmering water, melt the butter and chocolate together, stirring until smooth. Alternatively, microwave in 20–30 second bursts, stirring between, until fully melted and smooth. Remove from heat and let cool for 3–5 minutes.

Melt chocolate and butter

Whisk the granulated sugar into the slightly cooled chocolate-butter mixture until combined. Add the eggs one at a time, whisking thoroughly after each addition so the mixture becomes glossy. Stir in the vanilla extract.

Mix sugar and eggs

Sift or whisk together the all-purpose flour, unsweetened cocoa powder, and salt in a separate bowl to remove lumps. Fold the dry mixture into the chocolate mixture using a spatula until just combined—do not overmix. If using chocolate chips or chopped nuts, fold them in now.

Incorporate dry ingredients

Pour the batter into the prepared pan and spread into an even layer. Bake in the preheated oven for 22–28 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Bake

Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack (about 1–1.5 hours) so they set. Use the parchment overhang to lift the brownies from the pan, place on a cutting board, and slice into 9 or 12 squares as desired.

Cool and slice

Chill a mixing bowl and beaters in the fridge for 10–15 minutes if possible. Pour the chilled heavy cream into the cold bowl. Add the confectioners' sugar and vanilla extract. Whip with an electric mixer on medium-high speed until soft peaks form, about 2–3 minutes. Taste and adjust sweetness if needed. Dollop or pipe onto brownie squares when serving.

unsalted butter

semisweet chocolate

large eggs

vanilla extract

cocoa powder, unsweetened

fine salt

optional chocolate chips or chopped nuts

heavy cream (chilled)

confectioners' sugar

In a small bowl or measuring cup, stir the warm water, sugar and instant yeast. Let sit 3–5 minutes until foamy. Stir in the yogurt and 1 tablespoon olive oil.

Activate yeast and combine liquids

In a large mixing bowl, whisk together the flour and salt so the salt is evenly distributed.

Make a well in the flour, pour in the yeast mixture, and use a wooden spoon or your hand to bring the flour into the liquid until a shaggy dough forms. If dough is too dry, add water 1 tablespoon at a time; if too sticky, sprinkle up to 2 tablespoons more flour.

Form dough

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or 4–5 minutes in a stand mixer with a dough hook on medium). The dough should be soft, slightly tacky but not sticky.

Knead

Lightly coat a clean bowl with 1 teaspoon olive oil, place the dough inside, turn once to coat. Cover with plastic wrap or a damp towel and let rest at room temperature 30–45 minutes until slightly puffy. This is a short ferment to relax gluten (not a full doubled rise).

First rest / rise

Punch dough down gently and transfer to a work surface. Divide into 4 equal pieces (for ~12" rounds) or 6 pieces for smaller 8–9" rounds. Shape each piece into a smooth ball and let rest, covered, 10 minutes to relax the gluten which makes rolling easier.

Divide and shape

On a lightly floured surface, using a rolling pin, roll each ball into a thin circle roughly 11–12 inches (about 2–3 mm thick). Rotate and dust with flour as needed to prevent sticking. If dough resists, rest another 5 minutes and try again.

Roll out

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). If using a nonstick skillet, preheat similarly. The pan should be hot enough that a drop of water sizzles and evaporates quickly.

Preheat skillet

Brush the skillet lightly with a little oil (or wipe with an oiled paper towel). Place one rolled flatbread in the dry-hot pan. Cook 45–75 seconds until bubbles form and the bottom has brown spots. Flip and cook the other side 30–60 seconds until spotted and cooked through. Adjust heat as needed to avoid burning—medium to medium-high works best.

Cook flatbreads

For extra puff and char, after initial cook you can hold the flatbread with tongs directly over a low gas flame for a few seconds, rotating to puff and char. Alternatively return to the hot skillet for 10–15 seconds per side.

Optional puffing

Brush cooked flatbreads with melted butter or ghee and sprinkle a little coarse sea salt if desired. Stack finished breads and keep wrapped in a clean towel or in a low oven (200°F / 95°C) while you cook the rest to keep them pliable.

Finish and keep warm

Serve warm. These flatbreads are excellent for wraps, dipping, or as a side to stews and salads.

instant yeast

plain yogurt (room temperature)

olive oil (plus extra for coating)

olive oil or neutral oil for skillet

coarse sea salt (optional, for finishing)

butter or ghee (optional, for brushing)

Preheat oven to 425°F (220°C). Wash potatoes and cut each into 8 wedges (halve lengthwise, then quarter each half). Place wedges in a large bowl of cold water and soak 20 minutes to remove excess starch; drain and pat very dry with kitchen towels.

Prep and par-cook

Toss dried wedges with cornstarch until lightly dusted. Add olive oil, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Toss until evenly coated.

Coat

Arrange wedges in a single layer on a parchment-lined or lightly oiled baking sheet, spacing them so air can circulate. Bake 20 minutes, flip wedges, then bake another 12–15 minutes until golden and crisp at edges. If desired, broil 1–2 minutes watching closely for extra crispness.

Remove from oven, sprinkle with chopped parsley, adjust seasoning to taste, and serve hot alongside dips.

Finish

Peel the onion and slice into 1/2-inch (1.2 cm) thick rings. Separate into individual rings and set aside.

Prepare onion rings

Place flour in a shallow bowl and season with 1/2 tsp salt and 1/4 tsp pepper. In a second bowl, whisk eggs with milk. In a third bowl, combine panko, grated Parmesan, paprika, garlic powder, remaining 1/2 tsp salt and 1/4 tsp pepper.

Set up dredging stations

Working in batches, dredge each ring in flour, shake off excess, dip into the egg mixture, then press into the panko-Parmesan mixture until well coated. Place on a wire rack while you heat oil.

Coat rings

Pour vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F/175°C if using a thermometer). Fry rings in batches for 1.5–2 minutes per side, or until golden brown and crisp. Do not overcrowd. Transfer to a paper towel-lined plate to drain and sprinkle immediately with a pinch more salt.

Cook

Keep warm on a baking sheet in a 200°F (95°C) oven if making ahead. Serve hot with the dips.

In a medium bowl combine Greek yogurt, mayonnaise, chopped chives, chopped dill, minced garlic, lemon juice, Dijon mustard, kosher salt, and black pepper. Mix until smooth and taste, adjusting salt, pepper, or lemon as needed. Chill at least 15 minutes to let flavors meld. Serve spooned into a small bowl alongside wedges and onion rings.

In a small bowl stir together ketchup, minced chipotle, honey, apple cider vinegar, smoked paprika, and a pinch of salt until homogenous. Taste and adjust heat or sweetness. Transfer to a serving ramekin. Can be made ahead and refrigerated up to 3 days.

Russet potatoes, medium

Olive oil

Smoked paprika

Garlic powder

Onion powder

Kosher salt

Black pepper

Cornstarch

Fresh parsley, chopped

Large sweet onion

All-purpose flour

Large eggs

Milk

Panko breadcrumbs

Grated Parmesan cheese

Paprika

Vegetable oil (for shallow fry)

Greek yogurt (full-fat)

Mayonnaise

Fresh chives, finely chopped

Fresh dill, chopped

Lemon juice

Garlic, minced

Dijon mustard

Ketchup

Chipotle in adobo, minced

Honey

Apple cider vinegar

Salt

In a small bowl, combine the warm water (should be about 100–110°F / 38–43°C), granulated sugar, and active dry yeast. Stir gently and let sit 5–7 minutes until foamy. If the mixture does not foam, the yeast may be inactive — start over with fresh yeast.

Proof the yeast

In a large mixing bowl, whisk together the gluten-free all-purpose flour blend and fine salt to ensure even distribution. If your flour blend does not include xanthan gum, add 1 teaspoon xanthan gum now (not included in ingredients list).

Make a well in the center of the dry ingredients. Add the foamy yeast mixture, olive oil, and eggs. Use a sturdy spoon or a stand mixer fitted with a paddle attachment to combine until the dough comes together. The dough will be slightly sticky but should hold its shape. If it's too dry, add up to 2 tablespoons additional warm water, 1 tablespoon at a time. If too wet, add up to 2 tablespoons additional gluten-free flour, 1 tablespoon at a time.

Combine wet and dry

Cover the bowl with plastic wrap or a damp towel and let the dough rest in a warm draft-free spot for 30–45 minutes. The dough will slightly puff from the yeast; gluten-free doughs won't rise as dramatically as wheat doughs.

First rest

After the resting time, turn the dough out onto a lightly floured surface (use the 1 tablespoon gluten-free flour for dusting). Divide the dough into two equal portions for two 12-inch flatbreads, or four portions for smaller 6-inch rounds. For two 12-inch, shape each portion into a rough disc and let rest 5 minutes to relax.

Place one dough portion between two pieces of parchment paper or on a silicone mat. Using a rolling pin, roll from the center outward into a 12-inch (30 cm) circle, about 1/8 to 1/4-inch (3–6 mm) thick. If the dough sticks, dust the parchment lightly with gluten-free flour. Repeat with the second portion.

Heat a large nonstick or cast-iron skillet over medium-high heat until hot (about 2–3 minutes). Reduce heat to medium. Lightly brush the skillet with 1 teaspoon oil or spray.

Carefully peel one flatbread (with parchment) and transfer to the hot skillet — you can slide the flatbread off the parchment onto the skillet, or cook on the parchment briefly and then peel it off. Cook 1–2 minutes until bubbles form and the bottom develops golden-brown spots. Flip and cook the other side 1–2 minutes. Adjust heat as needed to avoid burning; you want a moderate sizzle.

Repeat with the second flatbread, adding the remaining 1 teaspoon oil to the skillet if needed. If flatbreads puff excessively, press gently with a spatula to maintain even thickness. Total cooking time per flatbread is typically 2–4 minutes.

Flatbread @home Catering - Up To 75 People