We use these as a substitute for naan's or pita's when we're looking for some bread to go along with a meal. They can be grilled on the BBQ, but for the most part, I cook them on a stainless steel baking stone in the oven or in a cast iron.
- 1 1/4 cups warm water
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 1 teaspoon instant yeast
- 3 cups flour, I use AP.
- 1 teaspoon salt
- Flaky salt and Olive Oil for finishing
- In a large bowl, combine the water, oil and yeast. Give it a stir, and allow the yeast to wake up (it should start the bubble a bit, maybe float, etc. If it does nothing, it's dead..)
- Mix in the 3 cups of flour and salt.
- Stir until it forms a shaggy mass.
- If using a stand mixer, mix on low speed with a dough hook for 3-4 minutes.
- If mixing by hand, combine and knead for 6-8 minutes.
- Add flour if necessary. The dough should be soft and smooth.
- Lightly oil a bowl (I re-use the existing bowl) and transfer the dough to it.
- Allow it to rise for 30-60 minutes, or doubled in size.
- Pre-heat oven to 375f, or about midway on your BBQ (that lands around 350f for me)
- Once risen, split into 4 pieces.
- Flatten each piece into a large disc. Think pizza crust in size and thickness.
- Generously oil each side of the flatbreads, and bake for 5 minutes each side, or 3-4 in the BBQ.
- Remove, the oil the baked bread. I use a pastry brush to spread the oil around.
- Salt as necessary.
- Cut up into wedges, or tear off into pieces or just eat the whole thing!