Large Flatbreads (16") Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C) with the sugar in a small bowl. Sprinkle the active dry yeast over the water, stir gently, and let sit for 5–10 minutes until foamy and fragrant.

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together 5 3/4 cups of the flour (reserve about 1/4 cup for adjustments) and the 2 teaspoons of fine sea salt until evenly distributed.

Combine dough

Make a well in the center of the dry ingredients. Add the foamy yeast mixture and 2 tablespoons of the olive oil. Using a wooden spoon or the dough hook on low speed, fold until a shaggy dough forms. If the dough feels very sticky, add up to the reserved 1/4 cup flour, a tablespoon at a time.

Knead

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

First rise

Lightly oil a large bowl with 1 tablespoon olive oil, place the dough in the bowl, turn to coat, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Divide and rest

After the dough has doubled, punch it down gently to release gas. Transfer to a lightly floured surface and divide into four equal pieces (each piece will make one ~16-inch flatbread). Shape each piece into a tight round, cover with a towel or plastic wrap, and let rest for 15–20 minutes to relax the gluten for easier rolling.

Preheat

If using a pizza stone or heavy baking sheet, place it on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes. If cooking on the stovetop, heat a large cast-iron skillet or heavy nonstick pan over medium-high heat until very hot.

Roll or stretch

On a lightly floured surface, working with one dough ball at a time, press and gently stretch it with your fingers to form a flattened disk. Using a rolling pin, roll the dough into a 16-inch round, aiming for an even thickness of about 1/8–1/4 inch. Dust with additional flour as needed to prevent sticking.

Prepare for bake or pan

If baking, transfer the rolled flatbread onto a lightly floured pizza peel or an inverted baking sheet dusted with flour or semolina. If cooking on the stovetop, have the hot skillet ready and a clean spatula nearby.

Bake method

Brush the surface lightly with olive oil or melted butter (about 1/2 tablespoon), then optionally sprinkle sesame seeds, coarse sea salt, or za'atar. Slide the flatbread onto the preheated pizza stone or baking sheet. Bake for 4–6 minutes until puffed in spots and golden brown on the bottom. For a slightly crisper result, flip the flatbread using tongs and bake an additional 1–2 minutes.

Stovetop method

Lightly brush one side of the rolled dough with oil, place the oiled side down into the hot skillet. Cook 1.5–3 minutes until large bubbles form and the underside is golden brown. Brush the top with oil, flip, and cook another 1–2 minutes until cooked through and lightly charred. Reduce heat if browning too quickly.

Keep warm

Transfer cooked flatbread to a clean kitchen towel and cover to keep warm and soft while you cook the remaining pieces. Repeat shaping and cooking for remaining dough balls.

Final brushing and seasoning

When serving, brush each flatbread with the remaining 2 tablespoons of olive oil or melted butter. Sprinkle with coarse sea salt, sesame seeds, or za'atar if using. Slice into wedges or leave whole.

Storage: Allow cooled flatbreads to cool completely, then stack with parchment between each and store in an airtight container at room temperature for up to 2 days, or freeze up to 1 month. Reheat in a hot skillet or oven at 375°F (190°C) for 4–6 minutes.