Flatbreads Recipe

Mix and hydrate

In a large bowl, whisk together the flour, instant yeast, sugar, and salt until evenly combined.

Make a well in the center of the dry ingredients and add the warm water, yogurt (if using), and olive oil. Stir with a wooden spoon or dough scraper until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5–7 minutes until the dough is smooth, slightly tacky but not sticky. Add up to 2 tablespoons more flour if the dough is too sticky.

Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rest at room temperature for 45–60 minutes, or until the dough has noticeably puffed (not necessarily doubled).

After the rest, gently deflate the dough and divide it into 8 equal pieces for small flatbreads or 4 pieces for larger ones. Shape each piece into a smooth ball and let rest, covered, for 10 minutes to relax the gluten.

Working with one dough ball at a time, lightly flour your work surface and rolling pin. Flatten the ball with your hand, then roll into a round or oval about 1/8 to 1/4 inch (3–6 mm) thick. If dough springs back, let it rest 5 more minutes and try again.

If you like layers, you can stretch the rolled dough gently with your fingertips instead of rolling, or roll, brush lightly with a bit of olive oil, fold into thirds, then roll out again to create laminated layers.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Reduce heat to medium-high to maintain a hot cooking surface without burning.

Lightly brush the pan with a little olive oil or butter. Place one rolled flatbread in the dry pan and cook for about 45–60 seconds, or until bubbles form on the surface and the underside has brown spots.

Flip the flatbread with tongs or a spatula and cook the other side for 30–45 seconds, pressing lightly with a spatula so the bread makes full contact with the pan. Both sides should have golden-brown spots; adjust heat lower if browning too quickly.

Repeat with remaining dough, adding a little oil to the pan as needed. Keep cooked flatbreads warm wrapped in a clean towel or in a low oven (150°F / 65°C) while you finish the batch.

Brush warm flatbreads with melted butter or olive oil and sprinkle with coarse sea salt and chopped fresh herbs, if using.

Serve immediately warm. Flatbreads can be stored wrapped at room temperature for 1 day or cooled completely and refrigerated in an airtight container for up to 3 days. Reheat in a hot skillet or wrapped in foil in a warm oven.