This flatbread dough recipe serves as base on which you build the recipes for several kinds of flatbreads, including Simple Focaccia, Flatbread with Feta and Mint, Turkish Flatbread, and Flatbread with Zaatar, Tomatoes and Olives.

1-3/4 tsp dry active yeast
2 Cups warm water (about 105°F)
2 Tbsp Extra-virgin Olive Oil, plus more for bowl
1 Tbsp sugar
1 tsp Kosher Salt
4 Cups bread flour, plus 1 Cup


Sprinkle yeast over the surface of the warm water in a mixing bowl. Allow mixture to stand, undisturbed, for about 5 minutes, until mixture becomes foamy. Add oil, sugar, and salt to yeast mixture and mix on lowest speed until well combined.

Add bread flour, 1/2 Cup at a time, and mix until dough comes together, adding additional flour if necessary.

Lightly flour your work surface and use a wooden spatula or spoon to transfer the dough over from the mixing bowl. Knead dough on the floured work surface until it feels smooth and supple, about 10 to 15 minutes of kneading by hand.

Coat the inside surface of a medium-sized bowl with a few teaspoons of olive oil, and transfer the kneaded dough to the bowl. Cover dough bowl tightly with plastic wrap. Refrigerate dough for at least 4 hours.


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