Olive Oil Flatbreads
This is a lean dough that rewards patience. Instead of fussing with yeast percentages or hydration ratios, focus on the feel of the dough—it should be tacky but manageable, holding its shape without feeling like a stiff brick.
Temperature is your primary tool
The pan must be hot enough to smoke slightly before the dough hits the surface. If the dough doesn't bubble within thirty seconds, your pan is too cold.
- large mixing bowl
- cast iron skillet
- rolling pin
- clean kitchen towel
What goes in.
- 500 gbread flour
- 350 mllukewarm water
- 10 gfine sea salt
- 7 ginstant yeast
- 60 mlextra virgin olive oil, plus extra for brushing
Managing the smoke point
Control the heat by hovering your hand three inches above the skillet; if you feel an aggressive, steady heat, it is ready. Adjust the burner between medium-high and high throughout the process to prevent the outside from burning before the inside sets.
The method.
Mix the dough
Combine flour, salt, and yeast in a bowl. Pour in the water and 30ml of the olive oil. Stir with a wooden spoon until a shaggy mass forms, then knead by hand for ten minutes until the surface looks smooth.
First proof
Coat the dough ball in a thin film of oil and place it back in the bowl. Cover with a damp cloth and let it rest in a draft-free spot until doubled in size, about 90 minutes.
Divide and shape
Turn the dough onto a floured surface. Divide into eight equal portions. Roll each portion into a thin circle, roughly 6 inches across. Let them rest for 15 minutes.
Cook
Heat the cast iron skillet over medium-high heat. Brush a thin layer of oil on the dough. Place in the skillet and cook for 90 seconds. Flip once the underside has dark, charred spots and large bubbles have formed.
Finish
Cook the second side for another minute. Transfer to a wire rack or plate, brushing lightly with more oil while warm.
Other turns to take.
Herb-infused
Fold finely minced rosemary or thyme into the dough during the final stages of kneading.
Garlic oil finish
Mince two cloves of garlic and steep them in the remaining olive oil for ten minutes before brushing over the finished bread.
When it doesn't go to plan.
Use bread flour rather than all-purpose to ensure the flatbread has enough structure to hold the bubbles.
Do not crowd the skillet; cook one at a time to maintain the pan's temperature.
If the dough keeps shrinking back while you roll it, let it rest for five minutes to allow the gluten to relax.
The ones that keep coming up.
Can I make this dough ahead of time?
Yes, you can leave the dough in the refrigerator for up to 24 hours after the first proof. Bring it to room temperature before dividing.
Why is my flatbread stiff instead of soft?
The dough was likely cooked too long at too low a temperature. A shorter, hotter cook keeps the moisture trapped inside.
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