Flatbread Recipe

Activate yeast (if using active dry)

If using active dry yeast instead of instant, combine the warm water (about 105–115°F / 40–46°C) with the sugar and yeast in a small bowl. Let sit 5–10 minutes until foamy. If using instant yeast, skip this step and add yeast directly to the flour.

In a large mixing bowl, whisk together the flour, instant yeast (or the activated yeast mixture), and salt until evenly distributed.

Make a well in the center of the dry ingredients and add the warm water, warm milk, and 1 tablespoon olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook on medium-low for 4–5 minutes.

Form the kneaded dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

After the dough has doubled, gently punch it down to release air. Turn it out onto a lightly floured surface and divide into 6 equal pieces for medium-size flatbreads (or 8 for smaller). Roll each piece into a smooth ball and let rest, covered, for 10 minutes to relax the gluten.

Using a rolling pin or your hands, flatten each ball into a round or oval about 1/8–1/4 inch (3–6 mm) thick. If dough resists, allow an extra 5 minutes rest.

Heat a large cast-iron skillet or nonstick pan over medium-high heat until hot. Add about 1/2 teaspoon of olive oil or butter and swirl to coat.

Place one flattened dough piece in the dry hot skillet. Cook until bubbles form on the surface and the underside has golden-brown spots, about 1–2 minutes. Flip and cook the other side 1–2 minutes more until lightly browned and cooked through. Adjust heat as needed to avoid burning while ensuring the bread cooks through.

Repeat with remaining dough, adding a little oil between batches as needed.

Once cooked, brush each flatbread lightly with remaining olive oil or melted butter, sprinkle with coarse sea salt and chopped fresh herbs if using. Serve warm.