Recipes

All Purpose Flatbread

2 1⁄2 cups flour
1 1⁄4 cup water
1 1⁄2 tsp yeast
1 1⁄2 tsp kosher salt 1 1⁄2 tsp pepper
1 T honey
1 T olive oil

Mix all dry ingredients in a stainless steel bowl using a fork or a whisk, and make a well in the center. Next pour the honey, olive oil and water in the well and mix with a wooden spoon until just combined. You may also do this in the bowl of a stand mixture fitted with the dough hook; mix on low speed for 3 minutes until dough comes together. It should feel tacky but not wet.

Place the dough in an oiled bowl and cover; let rise and double in size. Turn dough out onto a floured board and cut into 1-oz pieces. Form balls with each piece and place on a floured sheet tray. Allow the dough to rest five to ten minutes in order to relax the gluten. Keep covered with a moist towel.

Roll out each ball to desired thickness (using more flour if necessary, if dough is sticky). Cook each flatbread individually (or no more than two at a time) in a hot skillet with a little olive oil or over a hot charcoal grill until nicely browned, about 4 minutes each side.

Note: The slower the rise of the dough, the more complex that wonderful yeasty flavor. Ideally start the dough the day before, and place the bowl in the fridge overnight for the first rise. Pull out the dough about an hour before you are ready to use and let come to room temperature, then form balls and continue as outlined above.