How to Make Flatbread
User Reviews
5
How to Make Flatbread
Description
The dough is prepared using all-purpose flour, instant yeast, warm water, olive oil, sugar, and salt mixed using a stand mixer fitted with a dough hook. After initial mixing, the dough is kneaded, then covered and left to rise until doubled in size. The risen dough is divided into 10 equal portions, shaped into balls, and rested before rolling out into 7-8 inch circles.
Each rolled dough piece is cooked in a lightly oiled hot skillet until bubbles form on the surface, then flipped to brown the underside. This quick skillet cooking produces flatbreads with a tender crumb and slight browning for flavor. The breads are kept warm under a towel while cooking the remaining dough.
This homemade flatbread can be used as a sandwich wrap, alongside dips, or to accompany various dishes. Its soft texture and neutral flavor make it a versatile bread option in home cooking.
Leftover flatbreads store well at room temperature, in the refrigerator, or frozen, with appropriate wrapping to maintain softness. Reheating briefly on a skillet or in the oven refreshes them.
Ingredients
- 4 cups all-purpose flour plus more for dusting
- 1 teaspoon granulated sugar
- 2 ¼ teaspoons instant yeast 1 packet
- 1 ½ cups water warm
- 2 tablespoons olive oil plus more for brushing
- 2 teaspoons salt
Instructions
- Combine all ingredients in the bowl of a stand mixer. Mix on low with the dough hook for 2 minutes. Then increase speed to medium/low speed for 6 minutes
- Remove the dough and lightly grease the bowl. Place the dough back into the bowl, cover with a kitchen towel and let rise until doubled, about 30 minutes.
- Remove the dough and divide into 10 equal pieces and reshape into small round balls. Lightly dust the dough balls with flour and transfer to a rimmed baking sheet. Cover with a kitchen towel and let stand for 20 minutes.
- Heat a cast iron skillet or another non-stick skillet over medium heat with olive oil.
- Roll out one of the dough balls using a rolling pin to a 7-8 inch circle and carefully transfer it to the skillet.
- Cook for 2 minutes or until the top surface is covered with bubbles, then flip and cook until the dough is lightly golden on the bottom, about 2 more minutes.
- Remove from pan and cover with a kitchen towel to keep warm while repeating with the rest of the dough. Serve with your favorite toppings or fillings.
Notes
- Wrap leftover flatbread tightly in plastic wrap or store in a sealed bag to maintain freshness.
- Flatbread keeps well at room temperature for up to four days, refrigerated for up to one week, or frozen for two to three months.
- Reheat flatbreads briefly in a hot skillet or wrapped in foil in the oven to restore softness and warmth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 469mg | 20% |
| Potassium | 79mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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