Flatbread

This is a great recipe for when you need a bread that can really withstand some handling. Use it to mop up sauces or scoop up a stew, or fold it in half and make a chicken gyro sandwich. Its chewy texture makes you want more, even when you’re full. 

Make a big batch and freeze some of them for later dinners or for quick mini-pizzas after church. If you’re planning to freeze, skip the garlic butter and add it when you’re ready to use. 

Ingredients:

I cup warm water

2 tablespoons honey

2 ¼ teaspoons active dry yeast

3 ½ cups all-purpose flour

¼ cup plain yogurt

2 teaspoons fine sea salt

½ teaspoon baking powder

1 large egg

For the garlic butter (optional):

½ stick salted butter

3 cloves garlic, peeled and minced

Finely chopped fresh cilantro or parsley

Flaky sea salt

Directions:

In a large bowl, combine water, honey, and yeast. Allow the yeast to bloom for 10 minutes, or until foamy.

Add the flour, yogurt, salt, baking powder, and egg. Mix together until fully combined, then knead for 2-3 minutes until the dough becomes smooth and slightly sticky. 

Shape the dough into a ball using your hands. Grease the bowl, then return the dough to the bowl. Cover and let rise for 1 hour, until doubled in size. 

While the dough rises, make the garlic butter. Heat the butter in a small saute pan over medium heat until melted. Add the garlic and cook for 1-2 minutes until fragrant. Remove from the heat and add your chopped herbs. Set aside. 

When the dough is ready, transfer to a floured work surface and shape it into an approximate circle. Using a bench scraper or large knife, cut the dough into 8 equal-sized wedges and roll each wedge into a ball with your hands. Then, use a rolling pin to roll out each dough ball until it is about ¼ inch thick. 

Heat a large cast-iron skillet or nonstick saute pan over medium heat until it’s hot. Add a piece of the flattened dough to the pan and cook (dry, without oil) for 1 minute, or until the top begins to bubble and the bottom is golden. Adjust the heat as needed. Flip the dough and cook the other side for another 30-60 seconds, then transfer to a plate. Brush with garlic oil and sprinkle with flaky sea salt once it’s done. 

Cover the plate of finished flatbreads with a tea towel while you finish cooking them all. Serve warm. 

Try this: 

For an easy dinner, make flatbread pizzas! Use whatever toppings you like best on the already-cooked flatbreads, and just bake them at 350 F for 10 or 15 minutes to melt the cheese.