Making Fresh Flatbread
This is a bread that asks for nothing but time to rest the dough. Once the gluten relaxes, it rolls thin and cooks in under two minutes per piece.
Patience is your leavening agent.
Do not rush the resting phase; if the dough snaps back when you roll it, it hasn't rested long enough.
- Large mixing bowl
- Rolling pin
- Cast-iron skillet
- Kitchen towel
What goes in.
- 3 cupsall-purpose flour
- 1 cupwarm water
- 1 tspfine sea salt
- 2 tbspolive oil (optional, for pliable dough)
Developing Texture
Instead of heavy kneading, fold the dough over itself every 20 minutes during the first hour to build structure without making the bread tough.
The method.
Mix the dough
Combine flour and salt in the bowl. Add water and oil, stirring until a shaggy mass forms. Use your hands to pull it into a cohesive ball.
Rest
Cover the bowl with a damp towel and let it sit at room temperature for 45 minutes. The dough should feel soft and yield like clay when poked.
Divide and shape
Cut the dough into 8 equal pieces. Roll each piece into a smooth ball and let them sit under the towel for another 10 minutes.
Roll
On a lightly floured surface, roll each ball into a circle roughly 1/8-inch thick. Keep the unused dough covered so it does not dry out.
Cook
Heat the cast-iron skillet over medium-high heat until it begins to smoke slightly. Lay a disc of dough in the pan and cook for 60 to 90 seconds. Flip once dark brown blisters appear on the underside.
Other turns to take.
Herb-Infused
Knead finely chopped rosemary or thyme into the dough before the final rest.
Yogurt-Style
Replace half the water with plain, full-fat Greek yogurt for a tangier, softer crumb.
When it doesn't go to plan.
If the pan gets too much dry flour in it, wipe it out with a dry paper towel between batches to prevent burnt flour flavors.
Keep cooked flatbreads in a clean kitchen towel; the trapped steam keeps them flexible.
Do not use oil in the pan; you want a dry sear to get the characteristic char.
The ones that keep coming up.
Why is my flatbread stiff?
You likely cooked it too long over low heat. It should be cooked hot and fast so the moisture stays inside.
Can I use whole wheat flour?
Yes, but substitute only half of the all-purpose flour; 100% whole wheat often results in a heavier, crumbly texture.
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