FLAT BREAD (BASIC)
Flat bread (basic)
- 1.5 t dry yeast
- 2½ c tepid water
- 5.5-6 c flour
- 1 T salt
- 1 T olive oil
Mix water, yeast and 1/2 the flour. Stir until smooth.
Cover and let rest at least 30 minutes (1 hour is better)
Sprinkle salt over the sponge then stir in olive oil.
Add flour 1 cup at a time until just barely stiff enough to handle.
Transfer to stand mixer and continue adding flour until ball is formed and dough is picked up from bottom and sides of bowl - you may not need all of that last 1/2 cup.
Let knead on dough hook for 10 minutes after dough form a tacky but not sticky ball.
Turn dough into lightly oiled bowl, turn over and cover.
Let rise 2-3 hours.
This is the point at which I refrigerate any dough I am not going to use immediately. The dough keeps quite well in the refrigerator for up to a week. When we want a portion of bread for dinner go to the next step
Separate a 5oz portion, and roll thin on a lightly floured board.
Oil lightly if you wish, but that is not a necessary step. I'll also sprinkle with sea salt sometimes, if I am serving it with a dip.
Place shaped bread onto a med-high griddle.
Let cook 40-60 s until multiple bubbles form on topside and bottom is browning.
Turn to brown other side.
Note: you may need to puncture any large bubbles that form to ensure even heating when turned. -- or -- Place the dough on a stone or baking sheet and place under the broiler until both sides are beginning to show brown spots.
For pizza, I roll it thinner, pre-grill the bread then top and place under the broiler to melt the cheese.