You can have DELICIOUS soft and pliable homemade yeasted flatbreads on the table in an hour! Similar to homemade tortillas but a little bit thicker and chewier, they hold up perfectly to many types of fillings.
We love to use flatbreads as a dipper for hummus, to make individual pizzas, or stuffed with salad or sandwich ingredients. (The sandwich above is a mediterranean with tofu "feta" - delicious!)
This recipe is easily cut in half or doubled if needed and feel free to make them smaller or larger, depending on how you'd like to use them.
Ingredient Notes:
- Bread Flour - bread flour provides a chewier finished product making it the best choice for this recipe.
- Room Temperature Water - it is preferable to use lukewarm or room temp water rather than cold water. Microwave it for a few seconds if needed.
- Instant Yeast - instant yeast (not active dry yeast) is the leavening agent
- Baking Powder - (NOT baking soda) is the second leavening agent
Making The Flatbreads:
1. Combine all ingredients in the bowl of a stand mixer. Mix on medium speed for 30-45 seconds, or until you get a shaggy-style dough. (If you do not have a stand mixer, mix by hand.)
2. Lightly dust a small area of your counter. Transfer the dough onto the floured counter and knead by hand until the dough is springy and tacky. This should take no more than 2 minutes.
3. Form the dough into a round ball and leave on a lightly floured counter. Cover with your mixing bowl turned upside-down over the dough ball and let rest 30 minutes.
4. Divide the dough into 8 equal pieces. Form each piece into a ball and leave on a lightly floured counter covered by a towel for 5 minutes of rest.
5. When ready to cook, preheat a large skilled on the stovetop over medium heat. Working with one dough ball at a time, roll into a rough circle or oval to about 6 inches in diameter. Use additional flour if necessary to keep from sticking to the counter and rolling pin.
6. Dry-fry (no oil) for 2-3 minutes per side, or until golden brown. Once the first side is done, flip to cook the second side. Transfer cooked flatbreads to a plate or cooling rack.
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printable recipe here
Easy & Delicious Homemade Flatbreads
makes 8 flatbreads (6" in size)
2 cups bread flour (+ extra for countertop)
3/4 cups room temperature water
1 Tablespoon olive oil
1 1/2 teaspoons instant yeast
1 teaspoon salt
1 teaspoon baking powder
Combine all ingredients in the bowl of a stand mixer. Mix, using the paddle attachment, on medium speed for 30-45 seconds, or until you get a shaggy-style dough. (If you do not have a stand mixer, mix by hand.)
Using 1-2 teaspoons of extra bread flour, lightly dust a small area of your counter. Transfer the dough onto the floured counter and knead by hand, incorporating up to 2 Tablespoons additional flour if needed, until the dough is springy and tacky. This should take no more than 2 minutes.
Form the dough into a round ball and leave on a lightly floured counter. Cover with your mixing bowl turned upside-down over the dough ball and let rest 30 minutes.
Divide the dough into 8 equal pieces (if you prefer to weigh them rather than eyeball it, they should weigh 55-60g). Form each piece into a ball and leave on a lightly floured counter covered by a towel for 5 minutes of rest. (They are fine resting up to an hour)
When ready to cook, preheat a large skilled on the stovetop over medium heat. Working with one dough ball at a time, roll into a rough circle or oval to about 6 inches in diameter. Use additional flour if necessary to keep from sticking to the counter and rolling pin.
Dry-fry (no oil) for 2-3 minutes per side, or until golden brown. Once the first side is done, flip to cook the second side. Transfer cooked flatbreads to a plate or cooling rack.
Store leftover flatbreads in a sealed plastic bag or container at room temperature for up to 5 days. Freeze for longer storage.
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