Dipping Flatbreads
Originally published in April 2014.
Updated with clearer instructions, better pictures, and recipe card in 2019!
This recipe for dipping flatbreads is adapted from Smitten Kitchen’s pita recipe, though it is VERY dumbed down. I love making my own bread, it just has this fresh flavor and smell that can’t be beat by anything store-bought.
However, I am not an expert cook and oftentimes I don’t have any of the fancy gadgets that are always called for in other recipes. Contrary to popular belief, these gadgets are NOT necessary to make delicious food, especially bread! I also hope that with this recipe, I have pared down the time commitment as much as possible. In today’s world, very few of us are in the kitchen all day working on dinner for that evening, and the notion that bread needs all day to rise keeps many people from attempting to make it on their own. Although I do not get that characteristic pita pocket in my dipping flatbreads, I absolutely love using it in place of naan or as a bread for soups like this onion soup or this Tunisian shakshuka.
Dipping Flatbreads
Ingredients
- 3 cups AP flour
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 2 tablespoons olive oil
- 1 1/4 cups lukewarm water
Instructions
First rest.
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Combine all ingredients into a large bowl. Mix with a wooden spoon until all the flour is moistened. Dough will be very sticky and wet.
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Knead the dough on a floured surface with floured hands until it comes together, about 5 minutes. It will be sticky and messy but just keep going!
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Coat the bowl in olive oil and return the dough to the bowl to rest, 30 min.
Second rest.
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Knead on a floured surface for another 5-10 minutes or until it is soft and smooth, and just a bit sticky to the touch.
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Put it back into the bowl and cover the bowl and let it rise for 1 hour.
Freeze or cook.
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At this point you can freeze the dough for later use if you want.
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If you want to cook it, divide dough into 8-12 balls of equal size.
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Roll each ball and then flatten it into a disk with floured hands.
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Heat a skillet on medium-high and lightly grease with olive oil. Cook for 30 seconds, flip, and continue cooking for about a minute, flipping again. Cook each flatbread on greased skillet for roughly 3 minutes.
