Easy Flatbread Dough
This easy flatbread dough is perfect for making flatbreads for chicken shawarma or even pizza-style!
Servings: 8 flatbreads
Ingredients
- 2.5 cups King Arthur all-purpose flour
- 1 cup warm water
- 1 teaspoon granulated sugar
- 1 teaspoon active dry yeast
- 1 teaspoon kosher salt
- 2 tbs extra virgin olive oil
Instructions
- Add the yeast and sugar to the warm water. Stir and let bloom for about 10 minutes or until it become foamy and smells like beer.
- Add the flour and salt to a mixing bowl. Stir, then add the yeast mixture and olive oil. Using a dough hook, mix on medium-high until a dough ball forms. Remove the dough and knead it a few times. Form a dough ball and add it to an oiled bowl. Cover with plastic wrap and a kitchen towel. Let rise in a warm place (I use my oven with the oven light on) until it doubles in size (about 2 hours).
- Once the dough has doubled in size, you're going to punch it in the middle to deflate it. Next, put the dough on to a clean work surface and divide it into 8 equal pieces. Using both hands, roll each piece into a ball. (I tend to just pinch the sides up a few times while rotating it.)Once you form the 8 dough balls, cover with the plastic wrap and let them rest for about 10–15 minutes.
- I tend to roll each new flatbread while another one is cooking, but you can also just roll them all out at once, making sure they're covered.What I first do is take a ball and flatten it out with my fingers. After I flatten it out a bit, I then take a rolling pin and I roll it out to be an oval shape. I don't measure the thickness or anything like that, just roll it out to be about 5ish inches long. Keep in mind not all of your dough balls will actually be the same size, so just roll it as big as you can!
- Now heat a cast iron pan over high/medium high heat. Add some neutral oil. Once it's hot, dab your fingers in water and pat one side of the flat bread with the water. Now pick up the flat bread and lay it down on the pan (water side down). Cook until bubbles begin to form (usually less than a minute).
- Once you get nice bubbles, flip the flatbread over and let it cook for about 30–45 seconds. Make sure you're adjusting your heat here. You want dark spots, but not burnt (unless that's your thing!). I like to brush them with melted butter and sprinkle a bit of salt when they're done.