Soft Flatbread
Serves 8
15 mins prep
15 mins cook
80 mins Proofing Time
110 mins total
A soft, pillowy flatbread perfect for artisan flatbread pizzas, gyros, wraps or breakfast sandwiches.
Combine 2/3 cup of warm whole milk with 1/2 cup of warm water in a bowl and whisk in 2 teaspoons of active dry yeast and a teaspoon of honey until fully incorporated. Set aside for 5 minutes or until foamy
Once the yeast is foamy, add it into a large bowl or the bowl of a stand mixer along with a tablespoon of olive oil, a teaspoon of salt and a cup of bread flour and whisk to combine
Using the dough hook attachment or a dough whisk, slowly work the dough adding 2 additional cups of bread flour as you knead it into a dough
Once the dough comes together, knead for 4-5 minutes or until a smooth, springy dough forms
Transfer the dough into a lightly oiled bowl, cover tightly and rest somewhere warm for about an hour
Transfer the dough onto a lightly floured surface and divide into 8 equal portions
Cover the portioned dough with a towel and let it set for about 20 minutes
After the 20 minutes has elapsed, place a skillet over medium heat
Working with one portion at a time, roll the dough out into an 8 inch round and place onto the warm skillet (keep the other portions of dough covered to prevent them from drying out)
Let the dough cook for about 2 minutes or until cooled and lightly browned in spots on the bottom, flip and cook until both sides are browned
Transfer the cooked flatbread into a kitchen towel and repeat the process with all remaining portions
Stack the cooked flatbreads on top of each other and keep them wrapped in a towel until ready to serve
