Ingredients
- 1 package active yeast
- 1/2 teaspoon sugar
- 1 3/4 cup all-purpose flour
- 1 teaspoon coarse salt
- 1 tablespoon fresh thyme leaves
- 3/4 cup water (might need more)
- 1 teaspoon oil
Directions
In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.
Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.
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By JRichard42
Maine
on January 15, 2012
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This recipe was a huge hit in my home. I have now used this recipe for flatbread sandwiches and flatbread pizza, both of which were really good. The only thing I change up is the herbs I use. It changes depending on what I'm feeling like. I love how easy this recipe is to prepare and that not much time is needed.
By taxiecabbie
on August 03, 2011
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This is a fabulous recipe, and so easy to make. I've got one of the small two-cup food processor deals, and this basically fits it perfectly. If I want to double or triple, I just make as many batches as I want. But I do agree with the other reviewers - you are definitely not going to get 20 servings out of this. Generally I get six if I'm making large pieces of flatbread, or eight if I'm going for a smaller pita-sized circle.
That being said, this is my go-to dough when I need any sort of flatbread. If you roll it thick it's soft like a pita, if you roll it thin it gets crispy like crackers. The only thing is that it does get hard relatively quickly - usually I try to consume all of it within two days or it gets a little hard to chew. Thankfully, this goes so well with everything that finishing it is never hard! So easy, and so inexpensive. I'm never buying flatbread again.
By jr6111_3057046
Jackson, WY
on June 12, 2011
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This is a very easy recipe and tasty too. A couple of thoughts: I cut into eight pieces and rolled four into about six inch circles came out perfectly. The other four I rolled to eight inch circles the size needed to make Gyros these were too crispy to fold without breaking. Next time I will cut into six pieces to make eight inch Gyro size. Second thought really really mix up the fresh herbs I really liked mine made with fresh garden chives a nice flavor on a Gyro. If made properly this is a great tasting flat bread be sure to use the course salt as the recipe calls and don't skip the herbs. Side note: I will use this recipe rolled very thin for homemade crackers to serve with homemade dip or Hummus.
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