Many flat breads don't have yeast, but I like this one because of the wonderful flavor. It is easy to whip together in the morning and ready to bake that evening. Also, you can refrigerate the dough for a week and have flatbreads whenever you like.
The added bonus is that this dough makes great rolls too! So if you get tired of flatbread, just make a roll or two for your favorite sandwich or eat warm with butter. Yum!
- Mix the dry ingredients with a whisk or fork in a large bowl.
- Add the water and olive oil and mix until incorporated. It should be lumpy and wet, but not glossy. Adjust water as needed.
- Spray oil the top of the dough and bowl sides, flip the dough and then spray again.
- Cover dough with plastic wrap and towel.
- Place in warm area to rise about 5-6 hours. I put on my stove top and turn the oven on to 150 degress F and the vent keeps the top warm. It needs to be about 70-74 degrees F.
- Pour dough out onto greased counter top and fold over twice. Cover with wrap and let rise another hour.
- Uncover and divide dough evenly into six pieces.
- On a floured counter top, shape the dough pieces into quick balls. Set aside and rest for a few minutes.
- You can roll out the dough very thin after about 10 minutes or you can refrigerate the extra balls wrapped in plastic for about a week.
- Brush top of dough with a little olive oil and salt and bake at 450 degrees F on a preheated pizza stone or heavy cookie sheet for 3 minutes.
- Remove from oven, top with toppings, and return to bake for an additional 15 minutes or so depending on wetness of toppings.
- Mozzarella, caramelized onions, and pancetta.
- Tomato sauce, Mozzarella, pepperoni and green pepper.
- Mozzarella, tomato sauce, pineapple and green pepper.
- Mozzarella, blue cheese, and pancetta.
- Ground beef, tomato sauce, and cheddar cheese.
- Mozzarella, nicoise olives, castelvetrano olives, and red onion.
- Mozzarella, bacon, parmesan, and tomato.
- Tomato, mozzarella, and basil.
You can cook the six pieces individually or together as large or small rolls as well.
- Bring the dough to room temperature and let proof a little on an oiled counter under plastic wrap for about an hour.
- Heat a Dutch oven or other large covered heavy pan with a cover in a 450 degree F oven for at least a half an hour.
- Shape dough quickly into rounds and placed into Dutch oven. Cook covered for 15-20 minutes depending on size of your rolls.
- Cook uncovered 5-8 minutes depending on size of rolls until golden.
- Remove to wire rack to cool.
Depends on toppings and portion size.
I usually cook 1-3 of the flatbreads and then store the rest wrapped in plastic wrap in a recloseable plastic bag. Bring dough back up to nearly room temperature before cooking.
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