Flatbread @home Catering - Up To 75 People Recipe
Make Flatbread @home Catering - Up To 75 People Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough (makes about 75 small flatbreads / ~75 servings)
Finish & Serving (optional toppings and oils)
Method
Dough (mixing, proofing, shaping, cooking)
- 1
- 2
Mix dry 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.
- 3
Form the dough
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.
- 4
Bulk proof
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.
- 5
Divide and rest
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).
- 6
Shape flatbreads
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.
- 7
Cook on stovetop (griddle) or oven method - stovetop/griddle
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.
- 8
Oven method (high-volume / sheet-pan)
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.
- 9
Holding for catering
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.
Finish & Serving
- 10
Season and garnish
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.
- 11
Portioning
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.