Tell me, who doesn’t LOVE fresh bread?! What a dream it would be – waking up in the mornings to the smell of freshly baked bread! That’s just MEGA goals. Sadly our busy lives get in the way, but we all can still slow down for a moment and make some Fresh Flatbread!
Oh GOODNESS! Look at her! She’s art! Delicious art! This is such a great recipe to make anytime! I love just to rip off pieces of warm bread and dip them in good quality extra virgin olive oil. This would even be a great companion to my Thai Coconut Red Curry. Make sure you go through some of my troubleshooting tips before you start at the bottom of the page.
Let’s Make some BREAD!
First thing you want to do is make sure the water you are going to use is at the right temperature for the yeast. Too cold, it won’t bloom – too hot, you will kill the yeast. Remember, yeast is a living organism. The best thing is to us a thermometer to make sure the water is 38ºC/100ºF or according to the brand you are using. If you don’t have one, combine 1 parts of boiled water to 2 parts of cold water. We need to add sugar to the bowl so the yeast is able to feed it.
I typically use Unbleached Flour for all my baking and Bread making – and remember each brand of Flour is milled differently, that’s why I opt for weighing out my flour.
If the dough looks shaggy at this point – don’t worry, the salt is going to help draw out the water. This is the part I like to add the Olive Oil and knead the bread in the bowl with my hand until a ball begins to form. See my tips and the bottom of the page.
Cover your bowl with a clean damp kitchen towel and place in a warm place to rise. See Tip in the Recipe. After an hour, turn out dough onto a lightly floured surface and divide. Then you will flatten each piece to be 1/4″ thick using your hands or a rolling pin.
See recipe for cooking instructions. Before serving I like to drizzle on some olive oil and sprinkle flakey salt. SO GOOD! Let me know if you make this! I love to hear your feedback!
Easy Flatbread Recipe
- Mixing Bowls
- 1 tsp Dry Active Yeast
- 1 cup Warm Water 38ºC/100ºF, divided
- 1 tsp Sugar
- 2 cups Unbleached Flour
- 1 tsp Sea Salt
- 2 tbsp Olive Oil EV
- In a small bowl, combine yeast, 1/2 cup of warm water and sugar. Allow yeast to bloom for 10 minutes.
- Meanwhile in a separate medium mixing bowl, combine the flour and salt.
- Once the yeast has bloomed, add to the mixing bowl with the flour and slowly mix in the rest of water. The dough will be shaggy at this point.
- Add in the olive oil to the dough and use your hand to knead the dough in the bowl for 5 minutes until dough starts forming. See troubleshooting tips.
- Add a drizzle of olive oil around your mixing bowl to coat the sides. Cover the bowl with a damp kitchen towel or plastic wrap.
- Place the bowl is a warm place and allow to rise for 30-60 minutes. Tip: Place bowl in a cold oven with the oven light on – this will create a warm environment for your dough to rise.
- Heat a Cast Iron or a Non-Stick Pan on medium heat.
- Turn dough over on a lightly floured surface. Divide into 6 equal parts and place under the damp kitchen towel to make sure they don't dry out.
- Take one piece of dough out onto the lightly floured surface and shape into a round flat disk. Using your hands or a rolling pin, flatten the dough keeping it in a round shape – about 1/4" thick, 6" in diameter. Remember, once the dough hits the hot pan it will instantly shrink.
- Place rolled out dough onto the hot pan and allow the underside to cook for 2 minutes or until golden brown. Flip to cook the other side. Optional: While underside is cooking, brush on some Avocado Oil on the top of the dough to prevent it from drying. Becareful as some other oils have a lower smoke point and may burn quickly.
- Remove flat bread and set aside on a cooling rack. Repeat steps 9 & 10 for the rest of the dough. You can alternatively save some of the left over dough in an air tight container and make it the next morning.
- Optional: Before serving the warm bread, drizzle on some olive oil and sprinkle on some flakey sea salt.
Troubleshooting & Tips
- Dough still too shaggy after bowl kneading for 5 minutes – Your dough is too dry. Add a tbsp of water and continue to mix together – if still too dry slowly add in more water. The dough should still be moist but not stick all over your hands. Sometimes I like apply olive oil to my hands while kneading to help with the sticking.
- Dough is sticking all over my hands, I can’t even Knead – The dough is too wet, slowly add flour into your mixture. Same applies from the above – you still want a moist dough.
- Can I make this the night before? Of course you can! I let it rise as per instructions and just place the bowl in the fridge – ready to use in the morning!
- If I don’t want to make all the bread in one day can I save it for later? Yes! you can place the left over dough in an air tight container and use another day.
- I don’t have a rolling pin and it too hard to spread with my hands – Take a piece of plastic wrap and place it over the piece you are trying to roll out. start smoothing the dough under the plastic – this will help spread it out while keeping your hands clean.