Easy Flatbread Recipe
Flatbread is great for eating on its own, dipping in hummus, or individual pizza crusts. The use of gold bread flour (whole wheat flour), gives them an excellent depth of flavor.
Ingredients
1 tsp instant dry yeast
2 tbsp olive oil plus extra for brushing (approx 2-3 tbsp)
3 1/4 cups bread flour plus extra for rolling (about 1/4 cup) We recommend Deep Roots Milling gold bread flour here.
3/4 tsp sugar
3/4 tsp salt
1 cup warm water
Directions
Combine the yeast and warm water in a bowl. Stir together and let is sit for 5 minutes, until foam appears on top of the water.
Add the olive oil, sugar, and salt to the yeast mixture. Stir. Add the flour.
Mix the dough together using either using a stand mixer with a dough hook, or your hands, until combined.
Once combined, knead the dough for 10 minutes using either method.
Place the dough in an oiled bowl, cover with a damp cloth or plastic wrap and allow to rise for 60-90 minutes, until doubled in size.
Lightly flour your work surface. Divide the dough into 6 equal pieces. shape them into balls and place a damp cloth over them.
Take one of the dough balls, and roll it into a flat, round shape, about 7-8 inches in diameter and ¼ inch thick.
Heat a medium-sized frying pan (cast iron gives you the best results) over medium-high heat and brush or spray with a little olive oil.
Toss the flatbread back and forth a couple of times to remove excess flour, then place it in the pan.
Cook for about 60-90 seconds on the first side, until bubbles start to appear. Then turn over and cook for one more minute. While it is cooking, roll out the next flatbread.
Place on a plate, cover with a tea towel and then repeat, brushing/spraying the pan with oil after each flatbread.
Makes 6 flatbreads.
*If using as pizza crust, top with pizza sauce, cheese, and any desired toppings and place on a pan in the broiler (on high) for 1-2 minutes. Watch it and remove when cheese is melted and bubbly.
Want to use our stone ground flours in your recipe? Click the button below to shop our flours.
Our flour is always stoneground in small batches each month. Fresh stoneground flour is minimally processed and retains more of its nutrients than conventional flour, and thus its flavor too.