Homemade Flatbread
Ingredients
- 2 teaspoons instant yeast
- 1 teaspoon granulated sugar
- ⅔ cup warm water, 100 to 105 degrees F
- ½ cup warm milk, 100 to 105 degrees F
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 3 cups (426 g) bread flour, more or less (see note)
Instructions
- In the bowl of an electric stand mixer fitted with the dough hook, mix the water, milk, oil, yeast, sugar, salt and 1 cup of the flour until well combined.
- Add the remaining flour a little at a time until a soft dough is formed. Don't over flour the dough. It should pull away from the sides of the bowl to form a ball and feel soft to the touch without leaving a lot of dough on your fingers.
- Knead the dough for 4-5 minutes.
- Place the dough in a lightly greased bowl and cover with greased plastic wrap. Let rise until doubled, about an hour or so.
- Divide the dough into 8 equal pieces. Cover with a cloth or plastic wrap and let the dough pieces rest for 10-15 minutes (this helps relax the gluten so they are easier to roll out).
- Working with one piece at a time on a lightly greased or floured counter, roll the dough into a circle 7 to 8 inches in diameter and about 1/8-inch thick.
- Heat a griddle to medium (about 350 degrees F) or place a skillet on the stove over medium heat. When the griddle or skillet is hot, cook the flatbread for 2 to 3 minutes until they bubble and puff. Flip and cook on the second side until golden and spotty.
- Transfer the flatbread to a plate and cover with a clean kitchen towel. Repeat with the remaining dough, stacking the warm flatbreads as they come off the griddle or skillet.
- Serve warm or at room temperature
Notes
Flour Amount: because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, judge the amount of flour needed by the texture, look, and feel of the dough rather than the exact amount of flour. This tutorial on yeast may help identify how a perfectly floured dough should be.
Yeast: to use active dry yeast instead of instant, let the active dry yeast proof in the sugar/water mixture until it is bubbly and foaming before proceeding with adding the other ingredients.