Flat Bread Dough
Yield: 12 servings
Ingredients
- ¼ cup warm water
- One 1/4-ounce envelope active dry yeast
- 1 tsp. sugar
- 1 cup warm water
- 3 tbsp. olive oil
- 2 tsp. salt
- 3 ¼ cup bread flour
- Cornmeal, semolina or flour, for dusting pans
- Olive oil, for drizzling on dough
- Maldon salt, for sprinkling on dough
Method
- Add 1/4 cup of warm water and sugar to a small bowl. Add yeast. Stir to combine and let sit until foamy, about 5 to 10 minutes.
- In a large bowl, add 1 cup water, olive oil and salt. Add yeast mixture. Gradually add 3 cups flour, stirring with wooden spoon to combine into a ball. If dough is too sticky add more flour.
- Transfer dough to floured work surface. Knead until smooth and elastic, adding more flour if dough is sticky, about 10 minutes.
- Transfer dough to large oiled bowl. Cover with plastic wrap. Let rest in a warm spot until doubled in size, about 45 to 60 minutes.
- Punch down dough. Divide dough in 4. Using your hands or rolling pin, stretch and pull each piece of dough into rectangle shape, about ¼-inch to ½- inch thick. Sprinkle pans with cornmeal or flour. Transfer stretched dough unto baking sheets.
- Preheat oven to 400 degrees F.
- Let dough rest for 10 to 15 minutes. Drizzle with olive oil and sprinkle with Maldon salt. Dimple bread with fingertips.
- Bake in preheated oven until golden brown, about 10 to 15 minutes. Cut into 3-inch x 3-inch squares or desired size.