Baked Flatbread Recipe

Activate yeast and mix

In a medium bowl, combine the warm water, sugar and instant yeast. Stir gently and let sit for 5 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.

Combine dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together the flour and kosher salt so the salt is evenly distributed.

Form dough

Add the foamy yeast mixture and 1 tablespoon olive oil to the flour. Mix with a wooden spoon or using the dough hook on low speed until a shaggy dough forms.

Knead

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic, or knead in the stand mixer with the dough hook for 4–5 minutes. If the dough is very sticky, add up to 2 more tablespoons of flour, a little at a time.

First rise

Lightly oil a clean bowl with the remaining 1 tablespoon olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Divide and rest

Punch down the dough to release air. Divide into 4 equal pieces (for about 8–9-inch flatbreads) or 2 pieces for larger loaves. Loosely shape each piece into a ball, cover, and rest for 10 minutes to relax the gluten.

Shape

On a lightly floured surface, roll or stretch each ball into a roughly 8–10-inch oval or circle, about 1/8 to 1/4 inch (3–6 mm) thick. For a more artisanal look, leave edges slightly thicker.

Prepare baking surface and preheat oven

Position a rack in the upper third of the oven and preheat to 475°F (245°C). If using a baking stone or steel, place it on the rack while preheating. Alternatively, line a baking sheet with parchment and preheat the sheet in the oven.

Brush and season

Place shaped flatbreads on a piece of parchment or a lightly floured peel. Brush the top of each flatbread with olive oil. Sprinkle evenly with coarse sea salt, freshly ground black pepper, and the optional fresh herbs or za'atar if using.

Bake

Working in batches if necessary, transfer flatbreads to the preheated baking stone or baking sheet. Bake for 6–10 minutes, rotating once halfway through, until the flatbreads are puffed in places and golden-brown on the bottom and edges. Thinner breads will be closer to 6 minutes; thicker ones may take up to 10.

Finish

Remove baked flatbreads to a cooling rack. Brush lightly with an additional 1 teaspoon olive oil if desired and scatter any extra flaky salt or herbs on top. Let rest 2–3 minutes before slicing or serving warm.

Storage and reheating (optional)

Store cooled flatbreads in an airtight container or zip-top bag at room temperature for up to 2 days, or freeze for up to 1 month. Reheat in a 375°F (190°C) oven for 5–7 minutes or briefly on a hot skillet until warmed through.