Don't Freakout Flatbread
This recipe proves (or proofs) how easy bread making can be. This flatbread if perfect for dipping and serving with appetizers.
Prep Time10 mins
Cook Time10 mins
Proofing2 hrs
Total Time2 hrs 20 mins
Ingredients
- 300 g White flour plus some extra flour for dusting surfaces and dough
- 210 g Warm water
- 7 g Kosher Salt
- 4 g Instant dry yeast
- 2 tsp Greek yogurt optional - but recommended
Instructions
- In a large bowl mix together your dry ingredients (flour, salt yeast). Using the back end of a wooden spoon, slowly incorporate the warm water until a shaggy ball is formed. When the shaggy mass is together pop in the greek yogurt and incorporate it (yes, it will be a sticky mess). Cover your dough (it will still be shaggy and clumpy) and let is sit for a couple of hours. It will seem lumpy and unmixed and you’re going to think it’s not going to work, but it will...I promise!
- After a couple of hours your dough should be about doubled in size. Set your oven to 515 degrees and pre-heat. If you have a pizza stone or steal place that in the oven as well, if you don't you can use a thick cookie sheet (placed in the oven 10 minutes before baking).
- Flour your work surface (I use my cutting board, but often use cookie sheets since they’re rimmed and it makes cleaning up all that flour super easy) and dump the dough onto the surface. Flour the dough a little bit, then flatten it into a rough rectangle about and inch thick. Fold that rectangle onto itself in thirds, then fold it in half. Pinch the corners together on the top, then flip it over and use the stickiness of the dough and the tension created from your work surface to form a ball by rotating a moving the dough towards yourself. Cover the dough ball with plastic wrap and let it sit out on the counter. Don’t worry if your ball isn’t perfect, it’s all good!
- After 30 minutes your dough ball will have risen a little bit. Flour the dough ball, and your work surface, and gently using your fingers, flatten out the dough so that it’s less than one centimeter thick. You’ll want this flattened dough to be roughly the shape of your cooking surface, I have a round pizza stone so I went round, if you’re using a cookie sheet go rectangle. Transfer your flattened dough onto a piece of parchment paper, this will make transferring it onto your hot baking surface much easier, if you have a pizza peel use it!
- Once the flattened dough is on the parchment paper drizzle and spread olive oil over the dough. Sprinkle it with any topping you like, I went for everything bagel seasoning here, but you can go for anything you want, rosemary, fancy salt, oregano, olives. When your dough is all dressed up you’re ready to bake. Place your dough (still on the parchment paper) onto your hot baking apparatus and bake for 10-15 minutes, you’ll see when it’s done. It will be nicely browned on top, and crisp and brown on the bottom. Enjoy!