Thu Jan 14, 2010 1:15 pm
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Makes 8 flatbreads.


3 cups all-purpose flour

1 Tbsp. sugar

1 1/2 tsp. salt

1 tsp. instant yeast

1 1/4 cup water (spring water preferred, room temperature)

2 Tbsp. olive oil



3 Tbsp. olive oil

1 Tbsp. Sel Gris de Guerande (grey sea salt or substitute coarse salt)

1 Tbsp. fresh thyme, minced

1 tsp. fresh oregano, minced


Add all ingredients together in the bowl of a stand mixer or medium-sized mixing bowl and mix or knead until well combined. Once all the ingredients are incorporated, place the dough into a medium-sized mixing bowl and cover the top of the bowl with plastic wrap. After 30 minutes, remove the plastic wrap and stretch and fold the dough*.  Recover the bowl with the plastic wrap and, after 30 minutes, repeat the stretch and fold. Recover the bowl again, wait 30 minutes, and repeat the stretch and fold. Recover the bowl yet again and let rest for 30 minutes.


Divide the dough into 8 equal pieces (about 3.25 oz. each). Roll each piece into a ball, cover them loosely with plastic wrap and let rest another 20 minutes. Take the balls, one piece at a time, and roll them out flat with a rolling pin until they are about 6 inches in diameter and 1/4 to 1/8 inch thick and circular-shaped. Cover the discs of dough with plastic wrap and let rest another 10 minutes.


While the dough is resting, heat a grill pan over medium heat. Using a pastry brush, brush a coating of olive oil onto a disc of dough, sprinkle the dough with a pinch of the sea salt, a pinch of the minced thyme and oregano and press them down a little so that they stick into the dough. Place the dough, topping side down, onto the heated grill pan. Cook for 2 minutes, then rotate the dough approximately 90 degrees and cook for another 2 minutes. Brush the top side of the flatbread with olive oil and flip over the flatbread to cook the other side. After 2 minutes, rotate the flatbread 90 degrees, so that the flatbread cooks for a total of 4 minutes on each side. Remove the flatbread from the pan and set on a rack to cool. Repeat the cooking process for each remaining flatbread. 


* "Stretch and fold" basically substitutes for a kneading process. Stretch and fold means that you take each corner of the dough, stretch it out, and fold it back on itself. It is very easy, very imprecise, all you are attempting to do is to stretch the gluten strands in the dough, after the dough starts to break when you stretch it, the stretch and fold is done, let it rest again until the next stretch. There are many good "stretch and fold" videos on YouTube that demonstrate the technique. 

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