The possibilities for this versatile yeast dough flatbread are endless! Thin like a cracker or thick and soft for dipping; long or round; plain or with a sprinkle of fresh herbs, sea salt and Parmesan; scattered with crumbled cheese and sliced vegetables; whatever flavors are calling to you. You can even make pizzas out of them!
The five ingredient dough couldn’t be simpler to throw together; all it takes is a pinch of sugar, salt, yeast, oil and flour. They have a short rise time and the dough is easy to work with. What you chose to top them with or dip them in is where they really shine.
I was craving Greek flavors as you can see by the crumbled feta, sun-dried tomatoes, sea salt and oregano topping these. I also made thicker ones topped with grated Parmesan and fresh thyme. Both delicious and so addicting! My Mom and I snacked on them all afternoon and made them into pizzas for dinner.
They are best eaten the same day you bake them.
- In a large bowl combine yeast with 1 1/2 cups warm (110°) water, a pinch of sugar, salt and 1 tablespoon olive oil. Allow to stand until foam/bubbles form on the surface, about 5 minutes.
- Gradually stir or, with an electric mixer on low speed, or using a stand mixer beat in 3 1/2 cups flour until mixture forms a soft dough.
- If using a dough hook, beat on high speed until dough no longer feels sticky and pulls cleanly from bowl, 5 to 7 minutes, adding a tablespoon of flour at a time until dough is no longer sticky.
- If kneading by hand, scrape dough onto a lightly floured board. Knead until smooth, springy, and no longer sticky, 5-10 minutes; adding flour as needed until no longer sticky. Place dough in an oiled bowl; turn dough over to coat top, cover with plastic wrap and let rise in a warm place until doubled, 35 to 45 minutes.
- Punch dough down, divide dough into four pieces. Cover with plastic wrap and let rest 10 minutes. Preheat oven to 450 degrees F.
- Roll or gently stretch one piece at a time into a 13- by 7-inch oval about 1/16 inch thick. Place each on an oiled and cornmeal-dusted 12- by 15-inch rimless baking sheet; if necessary, stretch dough to reshape.
- Brush each flatbread with olive oil and sprinkle with toppings if desired. Bake two at a time for 10 minutes until lightly golden around edges. Serve hot, warm or at room temperature. Best eaten the day they're made.
Adapted by My Recipes
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