Homemade bread can be hard, cumbersome, and often even more painful than shelling out made dough (ha, pun) for the store bought version. This is, hands down, the most universal flatbread recipe ever and is so freakin easy that you have ZERO excuse to buy that $8.00 per pack flatbread at Whole Wallet (formerly known as Whole Foods).
You want to have an Indian dinner with Naan? This works. You want pita for a Greek feast? This recipe should be your go to. You want to do flatbread pizza on the grill? Look no further.
Now, this is a no frills recipe. It is basic, utilitarian, and very moldable to what you need for a given occasion. I’ve served it plain, brushed it in roasted garlic and olive oil, added thyme and chopped olives, and made it with whole-wheat flour. There are infinite delicious variations that I highly encourage you to explore.
For now, try it. I promise that it will be worth the minimal extra effort and will make you look like a domestic goddess…or god…whatever floats your boat.
Flatbread (makes 8-10 individual servings)
- 1 cup very warm water
- 2 tsp yeast
- 3 cups flour (white or your preferred whole wheat)
- 1 tbsp salt
- 2-5 tbsp olive oil
- Run your kitchen faucet on hot, or heat water on the stove, until the water is just hot enough that putting your finger in it is mildly uncomfortable. This is significantly before boiling so please, don’t be an idiot and burn yourself.
- Pour 1 cup of the very warm water into a small bowl. Sprinkle yeast over the water. Set aside.
- Combine flour and salt in a large metal bowl (Please do not use a copper bowl). Create a well in the center with high walls that go up the sides of the bowl.
- When the yeast has activated, creating a layer of foamy goodness on top of the water, (about 10 min) pour it into the flour well that you created. Add 2 tbsp olive oil.
- Push in the flour, covering the water, and begin to combine the mixture with your hands.
- Continue to knead, combining the flour and water mixtures, until a smooth dough forms. Add more olive oil in the dough is dry, or more flour if it is too wet, one tablespoon at a time.
- When a ball is formed, turn the dough out onto a lightly floured surface and continue to knead for 2-3 minutes or until the dough ‘blisters’ on top when folded over.
- Place the dough in a lightly oiled bowl and top with a damp towel or loose plastic wrap. Move the bowl to a warm dry place and let rise for 2-3 hrs or until it has doubled in size.
- Divide the dough into 8-10 smaller, equally sized balls. You can either use the dough now or, for best results, let it rise one more time for 1-2 hours.
- When ready, role and/or stretch each portion into a thin round.
- Heat a grill, griddle, or heavy skittle on high heat.
- Brush a rolled out piece of dough with olive oil or melted butter. Place onto the hot grill and cook for 2-3 minutes or until it flips easily.
- Flip and cook on the opposite side until done. Repeat with the remaining portions.