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Baba Ghanoush is an eggplant dip that is delicious on homemade flatbread.
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Flatbread | Easy Delicious Mediterranean All-Purpose Bread

A delicious Mediterranean flatbread that's easy to make and delicious as part of an appetizer, main dish, sandwich, or pizza base.
Prep Time2 hrs
Cook Time45 mins
Total Time2 hrs 45 mins
Course: Appetizer, bread, main dish, Sandwich
Cuisine: Mediterranean
Servings: 16 flatbread
Calories: 187kcal
Author: Marisa Franca @ All Our Way

Ingredients

  • 2 teaspoons instant yeast
  • 1 teaspoon granulated sugar
  • 1 ¾ cup OR 14 ⅔ fl oz. warm water (about 100 degrees, warm but not hot to the touch) See NOTE
  • ½ cup 4 fl oz. warm milk (about 100 degrees, warm but not hot to the touch)
  • 1 Tablespoon extra-virgin olive oil
  • 2 teaspoons salt
  • 6 cups 29 oz. bread flour -- keep ½ cup out and use as necessary.

Instructions

  • In the bowl of a stand mixer fitted with the dough hook mix the yeast, sugar, water, milk and 2 cups of the flour until well combined.
  • Add another cup of flour, the salt, and the oil. Continue to mix. When that's mixed in gradually add the rest of the flour reserving the ½ cup. Continue mixing until a soft dough forms and the dough pulls away from the sides of the bowl. The dough will be soft to the touch. Knead the dough for 5-6 minutes until it is soft and smooth.
  • Place the dough in a lightly greased bowl and cover with plastic wrap or shower cap. We save all of our shower caps when we travel just for this purpose. Let rise until doubled, about an hour.
  • Divide the dough in half and then in half again. Out of each half measure out 8 pieces. They will be about 3 oz. each. Form each piece into a tight ball. Cover with a cloth or plastic wrap and let the dough pieces rest for about 10 minutes -- this helps the dough relax so that it's easier to roll out.
  • Work with one piece at a time on a floured surface. With a rolling pin roll the dough from the center out. Turning the disc as you work. Roll the dough out to about ⅛-inch thick into a 6-inch circle. Cover with cloth as you work with another.
  • Heat a lightly oiled skillet to medium heat. When the skillet is hot, cook the flatbread for 2-3 minutes on the first side until it bubbles and puffs. Flip it over with tongs or spatula and cook on the second side until it is golden and spotty brown. Make sure the skillet is hot! If the bread cooks too long it won't bend and can turn out dry. The right amount of heat is 2-3 minutes per side.
  • Transfer the flatbread to a plate and cover with a towel. Repeat with the remaining dough. We use two skillets so that the process goes faster.
  • The flatbread can be frozen with excellent results. We let it cool and wrap each flatbread with plastic wrap. Gently reheat in aluminum foil in a low oven. Our kids didn't wait for the reheating process - they were too anxious to get to the bread.

Notes

Makes 16 Flatbread
Most of the time is spent in the dough rising.
We give the cup amount and the fluid ounce amount. Use whichever method you normally use. 

Nutrition

Calories: 187kcal | Carbohydrates: 35g | Protein: 6g | Fat: 2g | Sodium: 297mg | Potassium: 71mg | Fiber: 1g | Vitamin A: 10IU | Calcium: 16mg | Iron: 0.5mg