It’s never too late to jump on the bread-making bandwagon. While you may be tempted to start with sourdough, taking flatbread for a ride will put you on a much smoother path. Not only is it quick and easy to make, it’s also ridiculously tasty and multi-functional.
If it’s snack time, skip the pita and slice up some flatbread to pair with homemade hummus, tangy tzatziki, or smoky baba ghanoush. If you want to get cheesy, take the plunge into whipped feta with sweet and hot peppers or Bendectine dip, a Kentucky favorite made with cream cheese.
Related Reading: 19 Easy, Healthy Food Processor Dips, Spreads, and Sauces
It can also serve as the foundation as a wrap for a variety of hearty Levantine specialties such as shawarma, kabab, or falafel. Top it off with freshly made tabouli and spice things up with harissa for maximum flavor.
How to Make Flatbread
It does, however, require yeast which makes the dough extra soft and chewy.
If you’re having difficulty tracking down yeast at the present moment, don’t despair. We also recommend this yeast-free flatbread option, but be advised that it contains dairy for those with dietary concerns. (Gluten-free roti is also worth experimenting with, and doesn’t use yeast either.)
What Tools You Need to Make Flatbread
- A large bowl
- Plastic wrap
- A skillet
- A rolling pin
Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, $14.88 from Amazon
- 2 cups all-purpose flour (plus extra for rolling out the dough)
- ½ teaspoon sugar
- ¾ teaspoon salt
- 1 packet active dry yeast or rapid rise yeast
- ½-¾ cups of warm water
- 1 tablespoons olive oil (plus extra drops to coat the bowl)
- Non-stick spray
Steps to Making Easy Flatbread
1. Evenly mix the dry ingredients in a large bowl. Make a well in the mix and add the olive oil and the warm water. Start with ½ cup and add more water if the dough seems too dry.
2. Gently fold the wet and dry ingredients together with clean hands, then knead for 30 seconds and shape into a ball. Evenly coat with a few drops of olive oil. Cover the bowl with plastic wrap and let sit for 1 hour if using active dry yeast or 10-15 minutes if using rapid rise yeast.
3. After the dough has proofed, lightly flour a clean surface and a rolling pin. Heat a non-stick skillet over medium heat.
4. In the bowl, carefully cut the dough ball into 6 pieces, and gently separate each piece into individual dough balls.
5. Take one of the dough balls and gently form it into a disk with your hands. Flatten it with the floured rolling pin over the floured surface, flipping two or three times and flattening more, until it’s 6-8 inches in diameter.
6. Spray the skillet with non-stick spray and add the flattened disk. Flip after two minutes and cook the other side for an additional two minutes (heat an extra minute on each side if you plan on using for dipping or pizza-style flatbread). While it cooks, flatten the next ball of dough.
7. Repeat steps 5 and 6 until all of the flatbread is cooked.
The flatbread is best served warm but can be refrigerated for several days and reheated in the oven at 350 for 3-4 minutes.
Header image courtesy of Sarah Gardner