Jul 14 2026
Restaurants›Tusk›Flatbread Recipe

Flatbread Recipe

Inspired by Tusk
Time1h 35m
Serves6

Make Flatbread Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

Finishing & Optional Toppings

Method

Dough

  1. 1

    Activate yeast

    In a small bowl, combine warm water (about 105–115°F / 40–46°C), warm milk, instant yeast, and sugar. Stir once and let sit 5–7 minutes until mixture is foamy. If it does not foam, the yeast may be inactive; start again with fresh yeast.

  2. 2

    Mix dry ingredients

    In a large bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the flour and salt so they are evenly distributed.

  3. 3

    Combine and knead

    Make a well in the flour and pour in the yeast mixture and 2 tablespoons olive oil. Using a spoon or the stand mixer on low speed, incorporate the flour into the liquids until a shaggy dough forms. Knead by hand on a lightly floured surface for 6–8 minutes until the dough is smooth and elastic, or knead in the mixer for 4–5 minutes.

  4. 4

    First rise

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

Shaping & Cooking

  1. 5

    Divide and rest

    After the dough has doubled, gently deflate it and turn it out onto a lightly floured surface. Divide into 6 equal pieces for small flatbreads or 4 pieces for larger ones. Shape each piece into a smooth ball, cover with a towel, and let rest 10–15 minutes to relax the gluten.

  2. 6

    Shape flatbreads

    Working with one ball at a time, use a rolling pin or your hands to flatten each ball into a round about 6–8 inches (15–20 cm) across and about 1/8–1/4 inch (3–6 mm) thick. If the dough resists, let it rest another 5 minutes.

  3. 7

    Preheat skillet

    Place a heavy skillet or cast-iron pan over medium-high heat and allow it to become very hot for 3–5 minutes. Brush the pan lightly with a little olive oil (about 1 teaspoon) or use a neutral oil if preferred.

  4. 8

    Cook flatbreads

    Place one flattened dough round into the hot skillet. Cook for 1.5–2 minutes until bubbles form on the surface and the underside has golden brown spots. Flip and cook the second side 1–1.5 minutes until puffed and browned in places. Adjust heat as needed to prevent burning while ensuring the center cooks through. Repeat with remaining rounds, adding a little oil to the pan if needed.

Finishing & Serving

  1. 9

    Brush and season

    As each flatbread comes off the skillet, lightly brush the top with olive oil (use the reserved 1–2 tablespoons) and sprinkle with coarse sea salt. If using minced garlic or fresh rosemary, mix them with the olive oil before brushing and scatter a small pinch of rosemary or sesame seeds on top.

  2. 10

    Keep warm

    Stack cooked flatbreads on a plate and cover with a clean kitchen towel to keep them soft and warm until serving. They can also be wrapped in foil and held in a low oven (200°F / 95°C) for up to 20–30 minutes.

  3. 11

    Serving suggestions

    Serve warm as a snack or with dips such as hummus, tzatziki, baba ganoush, or use as a base for flatbread pizzas and sandwiches.

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