Flatbread Recipe

Flour: The base of the flatbread, providing structure and texture.

Salt: Enhances the flavor of the flatbread.

Water: Helps to form the dough and activate the gluten in the flour.

Olive oil: Adds richness and helps to keep the flatbread moist.

When kneading the dough, ensure you use the heel of your hand to push the dough away from you, then fold it back over itself. This helps develop the gluten in the flour, giving your flatbread a better texture. If the dough feels too sticky, sprinkle a little more flour on your surface and hands to make it easier to handle.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the flatbread slightly denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is often considered a more natural option.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used in the same quantity for a similar taste.

• warm water - Substitute with milk: Milk can add a richer flavor and a softer texture to the flatbread.

• warm water - Substitute with yogurt: Yogurt can make the flatbread more tender and add a slight tanginess.

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is a good alternative for those avoiding olive oil.

• olive oil - Substitute with vegetable oil: Vegetable oil is a neutral-tasting alternative that can be used in the same quantity.

• Allow the flatbread to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Place a sheet of parchment paper between each flatbread to prevent them from sticking together.
• Store the flatbread in an airtight container or a resealable plastic bag. This helps maintain freshness and keeps out unwanted moisture.
• For short-term storage, keep the flatbread at room temperature. They should stay fresh for up to 2 days.
• For longer storage, refrigerate the flatbread. They can last up to a week in the fridge.
• To freeze the flatbread, wrap each piece individually in plastic wrap or aluminum foil. This provides an extra layer of protection against freezer burn.
• Place the wrapped flatbread in a freezer-safe bag or container. Label it with the date to keep track of freshness.
• Frozen flatbread can be stored for up to 3 months. For best results, consume within this time frame.
• When ready to use, thaw the flatbread at room temperature or in the refrigerator. Avoid microwaving directly from frozen to prevent uneven heating.
• To reheat, warm the flatbread in a skillet over medium heat for a few minutes on each side, or wrap in foil and heat in a preheated oven at 350°F (175°C) for about 10 minutes.

• Preheat your oven to 350°F (175°C). Wrap the flatbread in aluminum foil to prevent it from drying out. Place it in the oven for about 10 minutes or until warmed through.
• Heat a skillet over medium heat. Place the flatbread directly in the skillet and cover it with a lid. Heat for about 1-2 minutes on each side until it’s warm and slightly crispy.
• Use a microwave for a quick reheat. Wrap the flatbread in a damp paper towel and microwave on high for 20-30 seconds. This method helps retain moisture.
• If you have a toaster oven, set it to 350°F (175°C). Place the flatbread directly on the rack or a baking sheet and heat for about 5 minutes.
• For a smoky flavor, reheat the flatbread on a grill. Preheat the grill to medium heat and place the flatbread on the grates. Grill for about 1 minute on each side.

• Mixing bowl: A large bowl used to combine the flour and salt, and to mix in the warm water and olive oil to form the dough.

• Measuring cups: Used to accurately measure the flour and water.

• Measuring spoons: Used to measure the salt and olive oil precisely.

• Wooden spoon: Useful for mixing the ingredients together before kneading.

• Floured surface: A clean, flat area dusted with flour to prevent the dough from sticking while kneading.

• Rolling pin: Used to roll out each ball of dough into a flat circle.

• Skillet: A flat-bottomed pan used to cook the flatbreads over medium-high heat.

• Spatula: Handy for flipping the flatbreads to ensure they cook evenly on both sides.

Prepare ingredients in advance: Measure out flour, salt, water, and olive oil before starting to streamline the process.

Use a stand mixer: If you have one, use it to mix and knead the dough to save time and effort.

Preheat the skillet: Start heating your skillet while rolling out the dough balls to ensure it's ready for cooking.

Roll efficiently: Roll out all dough balls before cooking to maintain a smooth workflow.

Cook multiple at once: If your skillet is large enough, cook two flatbreads at a time.