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Quick, easy, and crisp flatbread.

Bites 'n' Snacks Bread

Quick, easy, and crisp flatbread.

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​INGREDIENTS

1-3/4 cup unbleached all-purpose flour
1 tsp baking powder
3/4 tsp salt
1/2 cup water
1/3 cup olive oil

DIRECTIONS

Place a heavy baking sheet or baking stone on the middle shelf of your oven and preheat to 450 deg.

In a mixing bowl, whisk the flour, baking powder and salt to combine, then make a well in the middle.

Add the water and oil to the well, and working from the center, gradually stir in the flour with a wooden spoon until a dough forms. Turn the dough out onto your counter or marble board and knead the dough gently 4-5 times to get a uniform consistency. The olive oil in the dough should keep it from sticking to either you or your work surface. Keep a bench scraper handy, just in case.

Depending on the size of the flatbreads you’re wanting, divide the dough into 3-4 pieces and wrap each piece in plastic wrap. Let them rest for 30 minutes or so, putting any you’re not using right away into the refrigerator. (This resting is not only good for the dough, it also makes time for your oven to get good and hot.

Unwrap the first piece and place it on a parchment round – 9-12″ is more than sufficient. Using either your hands or a rolling pin (in the latter instance you’ll want to put some parchment on top to eschew the dough sticking or becoming difficult to manage), spread the dough into a rough round or oblong shape, working it outward until the desired shape and thickness are attained. Don’t deprive yourself and really have some fun at this juncture by using your hands. It’s a great tactile experience and very theraputic.

Slide the dough, still on the parchment round, onto the preheated baking stone or sheet and bake until a pale gold color; the flatbread will be a darker brown on the characteristic ‘hills’ that form as it cooks.

Once done, transfer the flatbread to a cooling rack and remove the parchment round (and yes, it will have darkened in the process of baking, but worry not). Once your flatbread has cooled, you can store it in an airtight container for a couple of days if you’re not planning to use it right away.

Pictured: flatbread topped with a cream of cauliflower, milk, butter, and Parmesan cheese; thinly sliced zucchini.

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