FLATBREAD

1 teaspoon active dry or instant yeast

1 teaspoon granulated sugar

3/4 cup warm water, between 100-110°F

2 cups all-purpose flour or bread 

1 Tablespoon olive oil, plus 1 teaspoon for brushing the dough

1 teaspoon salt

 

Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Pour warm water on top. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. 

 

With the stand mixer running on low speed, add the flour, olive oil, and salt. Beat on low speed for 1 minute as it all combines. The dough should be thick and shaggy. Transfer it to a lightly floured work surface, including any loose flour. Knead it with lightly floured hands for 2 minutes until it begins to come together and becomes smooth. If the dough is too sticky to handle, add 1-2 more Tablespoons of flour.

 

Place the dough in a greased bowl and cover with plastic wrap. Allow to sit and rest for 45 minutes at room temperature. Once it has rested and slightly risen, you can place it in the fridge for up to 2 days. 

 

Preheat oven to 475°F 

 

Shape the dough: Punch the dough down to release any air. Divide the dough into two. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is 1/4 inch thick. Repeat with the second piece of dough. 

 

Carefully transfer both pieces of dough to a parchment paper lined baking sheet, or use a pizza stone.

 

Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. Drizzle or brush each with 1/2 teaspoon of olive oil. 

 

Bake for 15-20 minutes or until browned to your liking. Remove from the oven. Slice and serve warm.