Flatbread

Written by on in Bread

Flatbreads are easy to make and full of flavor. They are great for making individual mini pizzas, cutting them in half and using them for sandwiches or just on there own as a snack.

When I make them, I make sure to make extra, because I know one or two will be grabbed and snacked on before I’m done. I also like to store extra ones in the freezer stacked between parchment paper and stored in zip lock bags for those nights when we are running late and need a quick pizza dinner. Just defrost, then top with your desired topping and cook. It is definitely worth making extra.

I start by placing lukewarm water in the bowl of a stand mixer. To that I added yeast and sugar and let it sit for about 10 minutes until it got foamy.

After 10 minutes I whisked in yogurt, olive oil, salt, basil, oregano, garlic powder and parsley.

I added the flour and mixed everything together with the dough hook attachment of my stand mixer for 2 to 3 minutes.

I removed it from the bowl and placed it on the well floured counter and continued kneading for an additional 2 to 3 minutes.

Cut dough into 8 equal slices.

Form into a ball and place on a baking sheet coated with parchment paper. Cover them with a clean kitchen towel and set aside in a warm place for 30 minutes.

After 30 minutes they will have puffed up and risen slightly.

On a floured surface, flatten out your doughs, using your hands or a rolling pin. I like to do them all and have them ready, this way when its time to cook I don’t have stop after cooking each one to roll them out.

Place a cast iron skillet on medium high heat. Coat the top of one of the flattened doughs and place oil side down onto hit skillet. Coat other side with olive oil and flip dough and continue to sear on other side. Repeat with all doughs

Flatbread

Ingredients:

  • 1 1/4 Cups lukewarm water
  • 2 1/2 Teaspoon dry active yeast
  • 1 Tablespoon sugar
  • 2 Tablespoons olive oil
  • 3/4 Cup plain Greek yogurt
  • 1 Tablespoon dried basil
  • 1 Tablespoon dried oregano
  • 1 Teaspoon salt
  • 1 Teaspoon garlic powder
  • 1/4 cup fresh chopped parsley
  • 3 3/4 Cup all purpose flour
  • 2 To 3 Tablespoons olive oil for coating

Instructions:

  1. In a bowl of a stand mixer, stir together the water, yeast and sugar and set aside for 10 minutes or until foamy. Whisk in the yogurt, olive oil, salt, dried basil, dried oregano, garlic powder and fresh chopped parsley.
  2. Pour in the flour and using the dough hook of a stand mixer, mix for 2 to 3 minutes on low speed. Remove dough from bowl and place on a well floured surface and continue kneading for an additional 2 to 3 min. Cut into eight equal portions and roll each portion into a small ball and place on a parchment lined baking sheet. Cover with a clean kitchen towel and set aside in a warm place for 30 minutes. Dough will be puffy and will have risen slightly.
  3. On a well floured surface roll out each dough to 8” circle. Have all your doughs rolled out and ready to cook.
  4. Heat a cast iron skillet over medium high heat. Coat the top of one of the flatten doughs with olive oil and place in the hot skillet, oil side down. Cook for about 2 minutes or until you see the top side of the bread start to bubble. Now coat the other side of the flat bread and flip. Cook for an additional 1 to 2 minutes or until it starts to get golden brown. Remove from skillet place on a dish and repeat with remaining doughs.
  5. These can be used right away or they can be stored in between parchment paper in a zip lock bag in the freezer for up to 3 months.
  6. Enjoy.