Thin Flatbread Recipe

This is a base flatbread recipe that is ideal for a very thin flatbread. Makes 8-10 large oval flatbreads. 8 inches (20 cm) long x 4 inches (10 cm) wide


2 c cups of white flour
1 c cup of pastry flour or cake flour
1 tbsp salt
2 tbsp sugar
1 tsp active dry yeast
1 tbsp extra virgin olive oil

Dissolve the dry yeast in one cup of lukewarm water, stir well and let yeast solution rest for 5 minutes.

Mix the flour and salt together and sift to remove any impurities. Then add the sugar to the mix.

Add the yeast solution and the olive oil to the flour mix and begin to knead by hand. If you prefer an electric mixer, begin with a slow speed and increase until a dough ball is formed. You may need to add an additional splash of water.

Place the dough ball in a large bowl that has flour sprinkled in it, then cover with a damp cloth and place in an oven, where it is a warm condition (do not turn oven on). Leave the dough for 2 hours to rise.

Thin Flatbread Baking Preparation:
Once the base flatbread recipe is complete and the dough is left to rise, roll out the dough to create one long log about 2 inches (5cm) in diameter.

Cut approximately 2 inch (5 cm) thick slices of the dough.

Flatten with the palm of your hand and begin to stretch in one direction to get a desired long oval flatbread shape.

Then use a rolling pin to flatten the dough to be very thin almost translucent; keep some flour sprinkled on the counter so the dough does not stick to it; flour both sides.

Once you have rolled out all of your dough, then you can either partly bake them in advance, or you can directly place the ingredients on top and bake.

To pre-bake them, place a pizza stone in the oven and pre-heat to the highest temperature possible for 15 minutes.

Then reduce the heat to 350º Fahrenheit (175 Celsius).

Sprinkle some flour on a pizza palette and place one or two of the flatbreads on top and slide them directly onto the stone.

Watch carefully while the flatbreads are in the oven, they will bake within 1-2 minutes. As soon as the dough rises and the flatbread is baking, lift the bottom of the flatbread and it should be lightly golden. That means they are done.

You do not want the flatbreads to be crispy because they will be going back in the oven with the toppings. They should still be somewhat soft.

Remove and place on a baking rack to cool. Once they are cool then you can place them in a plastic bag until they are ready for use.

To fully bake with the toppings, sprinkle some flour on a pizza palette and place one or two of the flatbreads on top of the palette; place the toppings on top and slide them directly onto the stone.

This will take approximately 3-4 minutes. Depending on the toppings.
Given how thin these flatbreads are, you need very little toppings on them.

To serve, fold the flatbread in half and wrap a serviette around it, or serve on a plate.


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