No-Knead Flatbread Recipe

Step 1

Yeast mixture - In a measuring cup or medium bowl, combine the warm water, olive oil, sugar, and yeast.

Step 2

Dry ingredients - In another large bowl, combine the flour and salt.

Step 3

Wet to dry ingredients - Add the yeast mixture to the flour mixture in the bowl. Use a wooden spoon or spatula to combine it well making sure that no dry flour is left on the bottom.Pro tip - this is a soft dough so don't use your hands just a flat spatula or wooden spoon.

Step 4

Proof - Cover the bowl with a clean kitchen cloth or plastic wrap. Let it rest in a warm place for 30 minutes or an hour until almost doubled. Pro tip - If you leave it in the warm oven it will double in 20 minutes!

Step 5

Divide- Transfer the dough to a well-floured work surface. Use a bench scraper or knife and divide the dough into two portions. Then divide each portion into 6 to make 12 flatbreads

Step 6

Roll - Dust each portion with flour and make a ball. Roll each ball on the well-dusted work surface with a rolling pin to about 6 inches and then dust off excess flour. Pro tip - this is a soft dough so flour is you need flour to prevent it from sticking.

Step 7

Skillet - Heat a skillet on medium-high heat. Once hot reduce heat to medium.Pro tip - it is important that the skillet is hot. Less hot will make the bread stick to the skillet and too hot will give black spots.

Step 8

Cook - Place one flatbread on the skillet. Wait 30 seconds until you see bubbles form on the top. Flip it over and wait 30 seconds more. Then use the back of your flat spatula to press down and help cook evenly. Pro tip - you can roll all the flatbread first or start cooking them simultaneously. Press gently on all sides so the flatbread will puff up.

Step 9

Optional - You can brush the flatbread with oil or butter or just leave them plain.Pro tip - Oil and butter will help keep the flatbread soft.

Step 10

Store - Once cooked keep them wrapped between sheets of clean kitchen cloth or cheesecloth to stay soft.

Step 11

Enjoy.