- Level: Intermediate
- Total: 4 hr 15 min
- Prep: 15 min
- Inactive: 4 hr
- Yield: 4 individual flatbreads or 1 large flatbread
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 519
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 96 g
- Dietary Fiber
- 4 g
- Sugar
- 0 g
- Protein
- 13 g
- Cholesterol
- 0 mg
- Sodium
- 515 mg
- Level: Intermediate
- Total: 4 hr 15 min
- Prep: 15 min
- Inactive: 4 hr
- Yield: 4 individual flatbreads or 1 large flatbread
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 519
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 96 g
- Dietary Fiber
- 4 g
- Sugar
- 0 g
- Protein
- 13 g
- Cholesterol
- 0 mg
- Sodium
- 515 mg
Ingredients
Directions
- 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.
