Flat-bread Recipe

In a large bowl, whisk together the dry ingredients: 3 cups all-purpose flour, 2 teaspoons instant yeast, 1 teaspoon sugar, and 1 teaspoon salt.

Stir in 1 cup warm water and 2 tablespoons olive oil until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic.

Lightly oil a large bowl, place dough inside, cover, and let rise in a warm spot for about 60 minutes or until doubled.

Punch down the dough, divide into 6 equal pieces, and roll each into a ball. Roll each ball into an 8- to 9-inch circle, about 1/8 inch thick.

Preheat a large skillet over medium-high heat, or preheat the oven to 450°F (230°C) and place a pizza stone or sheet inside to heat.

Cook: If using a skillet, cook each flatbread 2-3 minutes per side, until blistered and lightly golden. If baking, transfer to hot stone or sheet and bake 4-6 minutes per batch until puffed and lightly browned.

Brush cooked flatbreads lightly with olive oil from the topping section (optional) and set aside on a rack.

Garlic-tomato topping: In a small bowl, combine minced garlic (2 cloves) with diced cherry tomatoes (1 cup), 1 tablespoon olive oil, and a pinch of sea salt. Let sit 5 minutes to meld flavors.

Finish each flatbread with a spoonful of the tomato mixture, then sprinkle feta cheese (0.5 cup crumbles) and kalamata olives (0.5 cup) over the top.

Scatter chopped parsley (2 tablespoons) over the breads, then dust with smoked paprika (0.5 tsp) and chili flakes (0.25 tsp). Drizzle with the remaining olive oil (1 tablespoon) if desired.