A versatile and pantry-friendly flatbread that is easy to make.
With the weather as unpredictable as it is, you need a fall back if the inevitable happens…you run out of bread! This was me on Monday (26 January 2015); you now during the blizzard that skipped over some of us. Either way, better safe than sorry. The possibilities are endless with this flatbread.
- Begin by combing the yeast and warm water in a bowl. I’m using my Kitchen-Aid Mixer with the dough hook for this but feel free to use a large bowl and wooden spoon – it is soft dough so not a lot of force is needed! Allow the yeast to activate for 1-2 minutes. I usually use Red Star when baking – it is gluten-free if you are wondering.
- Add the honey, dark brown sugar, salt, and black pepper to the bowl and mix well.
- Stir in the flour gradually, about ½ cup at a time, into the mixing bowl. If you are hand-mixing fold the flour into the center of the bowl for this step. If you are using a stand mixer, set it to low and be sure to scrape the sides of the bowl.
- Once the dough is mixed, it will be soft and a bit glossy (wet). Now it is time to knead. Give your working surface a light dusting of flour.
- Lightly coat your bowl with olive oil.
- Divide the dough into two pieces and form into a ball. Feel free to divide the dough down even more if you would like flatter flatbread or you just want more because yum!
- Place the pieces of dough into the bowl. Cover and allow dough to rise in a warm area for 30-45 minutes.
- On a lightly floured surface, remove one piece of dough at a time; fold the dough into its center before proceeding to roll it out. I rolled my dough out to about 8 inches and ½ inch thick. Roll the dough into rounds – or your desired shape.
- Heat up olive oil in a skillet to medium heat. It is vital your skillet isn’t too hot or too low in heat – be sure to keep an eye on the temperature. Cook each side of the flatbread for 3-4 minutes.
- You’ll know when to flip it from the first side when it bubbles up. Use tongs or a spatula to flip them over carefully.
- Remove the cooked flatbread and repeat with the other piece of dough.
The flatbread is best served warm but it definitely holds up well and will remain soft!
Just look at that pocket.
This flatbread is perfect for dipping, scooping, filling, stuffing, wrapping, and more – I’m sure you get the idea by now. In my case, I made flatbread pizzas*.
*See tips below for more information.
- You can also use a griddle to cook multiple pieces of flatbread at once.
- After trying this base recipe, try adding your favorite spices to infuse more flavor into the bread. Below shows a variation that includes a blend of herbs.
- When making pizza or placing toppings to bake the flatbread, you will want to cut down the cook time to 2 minutes per side until they are lightly browned -so the dough doesn’t overcook and become too dry when baking.