Flatbread

Total Time:
4 hr 15 min
Prep:
15 min
Inactive:
4 hr

Yield:
4 individual flatbreads or 1 large flatbread
Level:
Intermediate

Ingredients
Directions

1 1/2 cups warm water (105 to 110 degrees F)

Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.

Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour, and then roll out as desired.


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3.6 17
Works every time as a crowd-pleaser at cookouts. Ignore the 1-star reviews...some don't get that this is a DOUGH recipe. to be used for any number of recipes item not reviewed by moderator and published
There is no oven temp and time because it's a "DOUGH" recipe. You do what you want with the dough to cook it! item not reviewed by moderator and published
would have been nice to have oven temp and time. Bobby, you're slipping! item not reviewed by moderator and published
I agree, the instructions on this recipe are confusing. If you look at the other recipes from this episode then you will see how Bobby cooks the flatbread. Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, and throw on grill. Grill on both sides until golden brown. About the kneading. If you have a mixer with a dough hook, just let them do the kneading. So far I used one quarter for a pizza crust and one quarter for a flatbread. No rolling just formed by hand, thinner for the pizza, thicker for the flatbread, both delicious. item not reviewed by moderator and published
Any recipe that neatly bypasses "silly" information such as time and temp of cooking, especially in the baking world, is useless. Any idiot can throw yeast, flour, water and some oil into a bowl and let it rise. The recipe was incomplete, and thoroughly disappointing as a result. item not reviewed by moderator and published
i will like to know if they can give us the temp and for how long we have to bake it. thanks item not reviewed by moderator and published
The recipe was good, however, it forgot to mention oven temperature & how long it bakes. Had to guess. item not reviewed by moderator and published
Chef Flay gives me confidence that I can accomplish Any recipe. He even at Times starts over.That Honesty allows for the Humanity to shine through.Plus,Chef Flay doesn't like "fussy" Foods.Nor do I.A real winner and no worries following directions.Cold rising works well overnight in refrigerator.Wet dough?Use Oil on Hands and Use a Grill.Watch for Flare~ups,so be carefull! item not reviewed by moderator and published
The dough (every time I've made it, anyway) is VERY wet and sticky, so you really can't knead the dough at all, and kneading is not necessary. I like to keep it on hand at all times. It will keep in the fridge happily for several days. Let it come up to room temperature before taking out of a baggie. I use eighths of it and roll them out on a well-floured surface until very thin. They make perfect individual pizzas baked in a 425F oven using a baking stone dusted with cornmeal. I build the pizzas on the stone, laying the rolled dough thereon and topping with whatever I have on hand, and bake for about 12-15 minutes. This dough is also a lovely stand-in for naan. item not reviewed by moderator and published
Sorry y'all - I checked out the grilled flatbread recipe links via the episode and either received a page that had no cooking time/info or I found a page that told me "oops - can't be located". So enlighten us and tell how to to prepare this delightful flatbread please. item not reviewed by moderator and published
It's super easy. And to address the other comments, it's supposed to be grilled!!! If you click on the link where it says Episode: Flatbread, it will take you to the recipes and directions... I was confused toooo. ;) item not reviewed by moderator and published
NOT. Hey genius, does your oven automatically recognize baking time and temp? Mine does not, so maybe you could update this with some more specifics. item not reviewed by moderator and published
I have tried for years to make the perfect crust and this is it. It was not too thick after it cooked. It was light and chewy and with the toppings it was just the best. I am going to use this crust for every flatbread/pizza that I make from now on. Thanks Bobbi item not reviewed by moderator and published
Anytime you put a yeast dough in the fridge or an otherwise cool place, it will take longer to rise. The upside is that you can make the dough and refrigerate it until ready. Even better is you will a bread that is much more flavorful and yeasty or "bready" tasting. The longer the yeast is in contact with the dough and slowly fermenting away, the more rich and flavorful the bread. You can certainly do quick-raised bread by putting your dough in a cold oven with the light on or on top of the fridge. The flavor will still be superior to chemically leavened (baking powder/soda) bread. item not reviewed by moderator and published
I'm new at making bread doughs. For some reason I thought you were supposed to refrigerate the dough when rising? Hmmm not sure about this one even though the recipe doesn't say to refrigerate I'm still curious if it left out a step? item not reviewed by moderator and published
it turned out really well, and my family loved it! Before I grilled the dough, I added a few seasonings like salt, pepper, garlic powder, etc, and it tasted pretty good. item not reviewed by moderator and published
I wanted to try but there is no mention of temperature of oven or how long to bake. I am a beginner. item not reviewed by moderator and published

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