Flatbread Recipe

Mix dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 1 tsp instant yeast, 1 tsp salt, and 1 tsp sugar until evenly combined.

Add liquids

Make a well in the center of the dry mix. Pour in 1 cup warm water (about 105–115°F / 40–46°C) and 2 tbs olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms and most flour is hydrated.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If using a stand mixer, knead on medium for 4–5 minutes. The dough should be slightly tacky but not sticky; add up to 2 tbs extra flour if the dough sticks to your hands.

First rise (short)

Form the dough into a ball, place in a lightly oiled bowl, and cover with plastic wrap or a damp towel. Let rest at room temperature for 30–45 minutes until the dough puffs slightly (flatbread needs only a short proof to stay tender).

Divide and rest

Turn the dough out and press gently to deflate. Divide into 8 equal pieces (about 70–80 g / each). Shape each piece into a small ball, cover with a damp towel, and let rest 10–15 minutes to relax the gluten so they roll out easily.

Shape flatbreads

On a lightly floured surface, use a rolling pin or your palms to flatten each ball into a round about 6–7 inches (15–18 cm) across and about 1/8–1/4 inch thick. If dough springs back, allow additional 5 minutes rest and try again.

Preheat skillet

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes).

Cook first side

Brush the skillet lightly with a little of the extra oil or butter. Place one rolled flatbread in the hot skillet. Cook for 1–2 minutes until the bottom has golden brown spots and the top begins to bubble.

Cook second side

Flip the flatbread and cook the other side 1–2 minutes until it has golden brown spots and is cooked through. Adjust heat as needed to prevent burning; reduce to medium if browning too quickly.

Finish & season

Remove cooked flatbread to a rack or plate and brush lightly with olive oil or melted butter. Sprinkle with coarse sea salt and optional fresh herbs. Repeat with remaining pieces, adding a little oil to the pan as needed between batches.

Keep warm

Stack cooked flatbreads and wrap loosely in a clean kitchen towel to keep them soft while you finish the batch.