Unlike some breads which require lots of mixing, waiting, and baking, flatbread is really simple and can be started the same day you're planning to serve it.
- 2 cups unbleached flour
- 3/4 cup water
- 1 tsp chopped rosemary
- 1 tsp chopped oregano (remove the stems)
- 1 tsp sugar
- 1 tsp sea salt
- 1 tsp olive oil
- 1/2 tsp active yeast
In a small bowl or ramekin, stir the yeast into 3 tbsp of warm water until it’s dissolved. In a larger bowl, mix together the flour, sugar, salt and herbs. Add the yeast mixture and oil, and then pour the water in slowly while kneading with your hands, until the dough becomes very smooth; it should remain slightly sticky, not thick and floury like pastry dough, but should just barely not be sticking to your fingers. Add more flour or water as necessary to reach that consistency.
Place the kneaded dough in a bowl lightly coated with olive oil, and cover with an oiled sheet of cling film. Leave the bowl on a countertop or warm spot (don’t refrigerate) for 2-3 hours, or until the dough ball doubles in size.
Spread some flour onto your counter top or work surface, and re-knead the dough into a ball. Cut the dough into 2 pieces and roll each out with a rolling pin. *For my creamy asparagus pizza, I rolled the dough into long ovals that were roughly 9 inches long, but you can cut and roll yours into more or fewer pieces of any shape. The dough will fight you, but be patient, and keep turning it over and rolling until it stays flat.
Without using any oil, place the rolled dough directly onto a grill pan over medium-high heat and let it cook until you see bubbles on the surface. Flip it over and continue to cook until the bread is puffy (about 2-3 min on each side). You can also use a charcoal grill, gas grill, or probably even a George Foreman-style grill and get good results.
Freeze what you don’t serve right away, but it always tastes best fresh!
Brushed with oil this could be served as-is... patience, patience.