Olive Oil Flatbread Recipe
Make Olive Oil Flatbread Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Finishing & cooking
Method
Dough
- 1
Activate yeast and combine liquids
In a small bowl, stir warm water (1 cup) with honey or sugar (1 tsp) until dissolved. Sprinkle the instant yeast (1 tsp) over the surface and let sit 5–7 minutes until foamy. Once foamy, stir in 1 tablespoon of the olive oil.
- 2
Mix dry ingredients
In a large mixing bowl (or bowl of a stand mixer fitted with a dough hook), whisk together the all-purpose flour (3 cups) and fine sea salt (1 tsp) so salt is evenly distributed.
- 3
Form the dough
Make a well in the flour and pour in the yeast mixture and the remaining 2 tablespoons olive oil. Stir with a wooden spoon or on low speed until a shaggy dough forms. If the dough seems very dry, add the extra warm water (up to 1/4 cup) a tablespoon at a time until the dough comes together into a soft, slightly tacky ball.
- 4
Knead
Turn the dough out onto a lightly floured surface and knead by hand 6–8 minutes until smooth and elastic (or knead in mixer on medium-low for 4–6 minutes). The dough should be soft and slightly tacky but not sticky; add tiny pinches of flour only if it sticks badly.
- 5
First rise
Lightly oil a clean bowl with a little olive oil, place the dough inside, turning once so it's coated. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.
Shaping & finishing
- 6
Divide and rest
Punch down the risen dough gently to release large bubbles. Turn it onto a lightly floured surface and divide into 6 equal portions for small flatbreads (or 4 for larger). Shape each portion into a smooth ball, cover with a towel and let rest 10 minutes to relax the gluten.
- 7
Roll or stretch
Working with one ball at a time, use a rolling pin or your hands to flatten into rounds about 6–8 inches (15–20 cm) wide and roughly 1/8–1/4 inch (3–6 mm) thick. If using hands, press from center outward and stretch gently so edges are slightly thinner than center.
- 8
Brush with oil and season
Place rolled flatbreads on a floured tray. Lightly brush the top of each with extra-virgin olive oil (about 1/2 tablespoon per flatbread). Sprinkle coarse sea salt (a pinch to 1/4 tsp per flatbread), crushed rosemary (if using), minced garlic (optional, small amount), and a grind of black pepper.
Cook & serve
- 9
- 10
Cook flatbreads
Add a small drizzle (about 1/2 tsp) of olive oil to the pan and swirl. Place one flatbread in the pan and cook 1–2 minutes until bubbles form and the underside has golden brown spots. Flip and cook the other side 1–2 minutes until cooked through and lightly charred in places. Repeat for remaining flatbreads, adding more oil as needed. Alternatively, bake on a preheated pizza stone at 475°F (245°C) for 5–7 minutes until puffed and golden.
- 11
Final brush and season
As each flatbread comes off the heat, brush lightly with another 1/2 tablespoon of olive oil and sprinkle a final pinch of flaky salt and more rosemary if desired. Stack and cover with a clean towel for a few minutes to keep soft.
- 12
Serve
Serve warm as a side for soups, salads, or with dips (hummus, tzatziki). Store cooled flatbreads in an airtight container at room temperature for up to 2 days or freeze wrapped tightly for up to 1 month.