I stumbled on some notes about making flatbread while tidying up my desk recently. The recipe was attempting to do a version using whole, uncooked millet and quinoa. The notes in the margin cautioned me to use less crunchy ingredients the next time around. This time I went the seed route, and the resulting flatbreads were fantastic and wildly flexible. You can pull the dough out paper thin or leave it a bit thicker, serve it straight or bake it with toppings. Here’s how.
When I pull the flatbread dough extra thin, I often like to add a thin later of toppings. Here are a bunch of pizza topping ideas to reference. The version in the photo above was baked with paper thin slices of sautéed potatoes, a bit of cheese, a pinch of fresh thyme. When I leave the flatbread a bit thicker, like you see in the lead photo, I usually skip the toppings, preferring it right out of the oven with a bit of salted butter (or a compound butter!) – and preferably alongside a big bowl of good soup.
How to Make Flatbread
Making this flatbread dough is basically the same as making pizza dough. With a heavy load of seeds and using a different flour. To start you combine the seeds and flour with instant yeast and cold water. You don’t need to worry about proofing the yeast, just mix well, knead for a bit and move on. You can absolutely make this dough without a mixer and I have notes on how in the recipe below.
After kneading for a bit your dough will feel more elastic and resilient. And look something like the photo below.
Divide your flatbread dough into six equal wedges.
Shape each piece into a ball, rub with a bit of olive oil and refrigerate overnight or until ready to bake.
A reminder, ideally, you’ll make the dough the night before, it takes about 10-15 minutes to prepare the dough, and then you pull it out and bake it the next day. This helps develop the good flavor.
More Bread Recipes
Also! If you’re inspired to use your oven some more, here’s where you can browse all the baking recipes.
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