Easy Homemade Flatbread
This Easy Flatbread Recipe makes soft, skillet-cooked flatbreads with simple pantry staples, instant yeast, and no oven required. They’re perfect for serving with soup, hummus, eggs, wraps, or a little olive oil for dipping.
INGREDIENTS:
4 cups all-purpose flour plus more as needed for dusting and adjusting the dough
2 1/4 teaspoons instant yeast use instant yeast, not active dry yeast
1 teaspoon sugar or honey
2 teaspoons salt
2 tablespoons olive oil plus more for greasing the bowl, oiling the skillet, and brushing the finished flatbreads if desired
1 1/2 cups warm water about 120 to 130 degrees F
dried herbs optional; rosemary, oregano, or thyme
garlic powder optional variation
DIRECTIONS;
Add the flour, instant yeast, sugar, olive oil, salt, and warm water to the bowl of a stand mixer, adding optional dried herbs or garlic powder if using.
Mix on low speed for 2 minutes, just until the dough comes together.
Increase the mixer to medium-low speed and knead for 6 minutes, until the dough is smooth and a little tacky but not sticky.
If the dough is sticking badly to the bowl, add more flour 1 tablespoon at a time until it becomes smooth and tacky.
Lightly grease the bowl with olive oil, swirl the dough in it, cover with a kitchen towel, and let it rest for 30 minutes, or until doubled.
Divide the dough into 10 pieces using a bench scraper or knife.
Shape the pieces into small balls, dust them with flour, place them on a baking sheet, cover, and let them rest for another 20 minutes.
Set a skillet over medium heat and add a little olive oil …
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