Flatbread

Five ingredients, a slow rise, and you’ve got flatbread dough that’s chewy, tender, and endlessly adaptable. This recipe builds flavor through time rather than complicated technique.

Starting with a sponge is what sets this bread apart from faster flatbread recipes. Mixing just the water, yeast, and two cups of flour, then letting it sit covered for at least an hour, develops gluten and fermentation flavor before you even begin kneading. The sponge will be bubbly and slightly tangy when it’s ready.

A tiny amount of yeast (just half a teaspoon) means a long, slow rise of about 2 ½ hours. That extended fermentation develops complex, slightly sour flavors that quick-rise doughs never achieve. Don’t rush it with more yeast; the wait is worth it.

Dividing into three balls and letting them rest another 30 minutes before rolling relaxes the gluten. Skip that rest and the dough will spring back on you every time you try to roll it flat.

Pro Tips

• Add flour gradually when using the dough hook. The dough should be slightly tacky but not sticky. Too much flour makes the flatbread tough and dense.
• Oil the rising bowl well. This dough doubles slowly and sticks to dry surfaces.
• Roll the dough thin for crispier flatbread, or leave it a bit thicker for a chewier, pita-like result.
• Cook on a screaming hot skillet, griddle, or grill. High heat puffs the bread and chars it in spots, which is exactly what you want.

Variations

• Garlic herb: Knead minced garlic and chopped rosemary into the dough after the first rise for a fragrant, savory flatbread.
• Whole wheat blend: Replace one cup of white flour with whole wheat flour for a nuttier, more rustic version with added fiber.