Flatbread Recipe

Activate yeast

In a small bowl or measuring cup, combine warm water (about 105–115°F / 40–46°C) with the sugar and instant yeast. Stir gently and let sit 5–7 minutes until foamy. If mixture does not foam, the yeast may be inactive — start over with fresh yeast.

Mix dry ingredients

In a large mixing bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt until evenly combined.

Combine wet and dry

Make a well in the center of the flour. Pour the foamy yeast-water and 2 tablespoons olive oil into the well. Using a wooden spoon or your hand, stir gradually pulling flour into the liquid until a shaggy dough forms.

Knead

Turn the dough out onto a lightly floured surface. Knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. Add up to the 1/4 cup extra flour only as needed to prevent sticking — dough should remain soft.

First rise

Lightly oil a clean bowl, place the dough inside, and turn to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot for 45–60 minutes, or until doubled in size.

Divide dough

Punch the risen dough lightly to deflate. Turn onto a work surface and divide into 8 equal portions for small flatbreads (or 4 portions for larger ones). Shape each portion into a smooth ball and let rest, covered, for 10 minutes to relax the gluten.

Roll or stretch

Working with one dough ball at a time on a lightly floured surface, roll or stretch each ball into a 6–8 inch round about 1/8 to 1/4 inch thick. Keep the remaining dough covered so it doesn't dry out.

Preheat pan or oven

For stovetop: preheat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). For oven: preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside.

Cook flatbreads

Stovetop method: place a rolled flatbread into the dry hot skillet. Cook 1–2 minutes until bubbles form and underside has dark golden spots, then flip and cook 1 more minute until done. Repeat with remaining rounds. Oven method: place rounds on the hot stone or sheet and bake 4–6 minutes until puffed and lightly browned.

Finish

Immediately brush hot flatbreads with 2 tablespoons olive oil or melted butter. Sprinkle with coarse salt and optional herbs while still warm.

Serve warm or at room temperature. To keep flatbreads soft, stack and wrap in a clean kitchen towel or place in a sealed container. Store at room temperature up to 2 days or refrigerate up to 5 days. Reheat in a hot skillet or oven for best texture. Freeze cooled flatbreads separated by parchment for up to 1 month.