Flatbread Dough

June 21, 2011

Flatbread? Really thin pizza? There’s not a lot of difference but the possibilities for flavoring the crust and creating new topping combos are nearly endless.  Here’s the base.  What you do with  it is up to you.  I’ve got several variations in mind.

  • Warm Water, 1 1/4 cups
  • Yeast, 1/2 teaspoon
  • Sugar, 2 teaspoons
  • Olive Oil, 2 tablespoons
  • All Purpose Flour, 1 2/3 cups
  • Coarse or Freshly Ground Black Pepper, 2 teaspoons

Combine the warm water, sugar and yeast and let it sit until it’s a bit bubbly.  Stir in the olive oil.

Combine the flour, salt and pepper in a large mixing bowl and make a well in the center.  Pour in the liquid and stir until pulls together and away from the sides of the bowl.

Turn the dough out onto a floured surface and knead it until its nice and smooth, about ten minutes.  Sprinkle more flour as needed to keep the dough from sticking.

Grease a large bowl with olive oil and put the dough in it, turning it over a couple of times to coat it with the oil. Cover and set in a warm place to rise until it’s doubled in bulk.  I use rapid-rise yeast because I’m impatient like that and it took  about 30 minutes. Regular yeast will take about an hour.

Put a baking or pizza stone in the lower third of the oven and start preheating to 500.

Punch down the dough and divide it into two equal portions.  Set the dough balls on a lightly oiled plate and refrigerate for 20 minutes. If you want to do them ahead, they can be wrapped in plastic and kept in the fridge for a day or so.

Now’s a good time to get started on preparing your toppings.

Roll each dough ball into a flat circle (or rectangle, depending on the shape of your baking stone) until it’s about 1/4 inch thick.  I used my parchment paper trick to keep it from sticking to the stone. If your stone is well-seasoned, it probably won’t be necessary.

Use a pizza peel to slide the dough onto the stone and bake for just 3 or4 minutes.  Take it out of the oven and proceed with your favorite toppings.

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{ 2 comments… read them below or add one }

1 Lydia June 24, 2011 at 3:50 pm

This looks awesome! I was wondering what would be a good substitute for a baking stone. Would a cookie sheet work? Thanks!

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2 karenbove June 24, 2011 at 6:49 pm

A cookie sheet would probably work. The thing about the stone is it gets really hot and helps cook the dough from underneath.

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