Quick and Easy Flatbreads

Recipe from King Arthur Flour which states, “With the help of a little baking powder, these yeasted flatbreads are ready to enjoy in just over an hour. Thicker and chewier than tortillas or pitas, they’re a sturdy option for sandwich wraps. They’re also perfect for dipping into olive oil, a soft spread, or sauce as an appetizer or accompaniment to a more elaborate meal. However you choose to enjoy them, know that you won’t have to carve out hours of your day to devote to their preparation.”

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Quick and Easy Flatbreads

  • Total time: 1 Hour
  • Servings: 8 Servings

Ingredients

  • 3/4 Cup (170 g) Lukewarm Water
  • 1 Tbsp (14 g) Olive Oil
  • 1 tsp Salt
  • 2 Cups + 2 Tbsp (240 g + 14 g) King Arthur Unbleached Bread Flour, divided
  • 1 1/2 tsp Instant Yeast
  • 1 tsp Baking Powder

Directions

  • 1)

    Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

  • 2)

    Combine all the ingredients, using 2 cups (240g) of the flour, in the bowl of a stand mixer. Using the paddle attachment, mix on medium speed to make a shaggy dough. This will only take about 30 to 45 seconds; turn the mixer off to scrape the bowl midway.

  • 3)

    Place the 2 tablespoons (14g) of flour in a mound on your work surface and use some of it to lightly dust a 12”-round area. Transfer the dough to the flour-dusted surface and knead it by hand, incorporating more flour from the additional 2 tablespoons as needed, until the dough feels springy and just slightly tacky, about 2 to 3 minutes.

  • 4)

    Leave the dough on the lightly floured surface; there should be a bit of flour left over from the original 2 tablespoons. Place your mixing bowl upside-down over the dough, and let the dough rest for 30 minutes.

  • 5)

    Divide the dough into eight equal pieces; each piece should weigh between 55g and 60g. Form each piece into a ball, cover them, and let them rest for 5 minutes.

  • 6)

    In the meantime, place a large skillet (12” or larger is ideal) on the stovetop and preheat it over medium heat. Alternatively, preheat an electric griddle to 325°F.

  • 7)

    Working with one piece of dough at a time, roll it into a rough circle or oval about 1/4” thick and 6” in diameter, using more flour if necessary.

  • 8)

    Dry-fry (no oil) the flatbreads in batches of two to four in the skillet or on the griddle. Cook for 2 to 3 minutes on one side, or until golden brown, then flip and cook the second side for another 2 minutes. Transfer the flatbreads from the pan to a rack to cool slightly before serving.

  • 9)

    Store flatbreads, well wrapped, at room temperature for up to 5 days; freeze for longer storage.

Notes

Source: https://www.kingarthurflour.com/recipes/quick-and-easy-flatbreads-recipe