Flatbread

Preparation

Ingredients

• 170g / 3/4c water
• 14g / 1tbsp olive oil
• 6g / 1tsp salt
• 240g / 2c bread flour and more flour for mixing
• 1.5tsp instant yeast
• 1tsp baking powder

Substitutions

• You can also replace water/flour with 1:1 sourdough discard, e.g. 200g of discard would mean 100g less of water and flour each. You can then omit the yeast.
• Half whole wheat and half bread flour will yield a heartier flatbread.

Cookware

• Measuring spoons
• Scale
• Mixing bowl
• Rubber spatula
• Cutting board/surface for kneading/shaping
• Range/stove
• Skillet (I use cast iron)

Instructions

• Mix all ingredients until shaggy.
• Flour your surface and knead by hand. Add more flour as needed so that dough is "springy or slightly tacky".
• Divide dough into 55g pieces. Make into balls, cover and rest for five minutes.
• Put skillet onto range at medium heat (with no oil).
• Roll out each ball into 1/4" thick rounds and cook them on the skillet. Cook for 2-3 minutes or until starting to brown. Then flip and cook 1-2 minutes or until golden brown.
• When flatbread is finished, let rest on a cooling rack. They can be stored in plastic in the refrigerator or in the freezer.

References

1. https://www.kingarthurbaking.com/recipes/quick-and-easy-flatbreads-recipe
2. https://www.pantrymama.com/sourdough-flat-bread-tortillas/#wprm-recipe-container-4254

Last modified: 202601061611