Plain Recipe

Proof the yeast

In a small bowl combine warm water (about 100–110°F / 37–43°C), sugar, and active dry yeast. Stir gently and let sit 5–7 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.

Mix dry ingredients

In a large bowl whisk together the all-purpose flour and fine sea salt so the salt is evenly distributed.

Combine and knead

Make a well in the center of the flour. Pour in the foamy yeast mixture and 1 tablespoon of olive oil. Stir with a wooden spoon or your hand until a shaggy dough forms. Turn onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 1–2 tablespoons of flour; if too dry, add water 1 teaspoon at a time.

First rise

Lightly oil a clean bowl with the remaining 1 tablespoon olive oil. Place the dough in the bowl, turning once to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Shape flatbreads

Punch the risen dough down gently to release air. Divide into 6 equal pieces for small flatbreads (or 4 for larger). Roll each piece into a tight ball, then use a rolling pin to flatten on a lightly floured surface into rounds about 1/8 to 1/4 inch (3–6 mm) thick.

Cook

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Lightly brush the surface with the optional neutral oil or a little butter. Cook each flatbread 1–2 minutes per side: once bubbles form and the bottom has golden brown spots, flip and cook the other side similarly. If using a dry skillet (no oil), watch closely as cooking is faster. Transfer cooked flatbreads to a plate and cover with a clean towel to keep warm and soft.

Serve or store

Serve warm as-is (plain) or with toppings/sides of choice. To store, cool completely then wrap in foil or plastic and keep at room temperature for up to 2 days or refrigerate up to 5 days. Reheat in a hot skillet or wrapped in foil in a 350°F (175°C) oven until warm.

If you prefer a richer flavor, melt the optional butter in the skillet instead of oil and cook the flatbreads in the butter, flipping when bubbling. Use a light hand so they do not become greasy.