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Fresh Flatbread

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This Mediterranean-style flatbread is really quite simple to make and cooks up quickly on a stovetop grill. Delicious dipped in olive oil, the bread is also perfect for Greek gyros. Pile tender braised lamb onto the flatbread and top with tzatziki and pickled red onions, then wrap everything up inside and enjoy.

Prep Time 25 minutes
Cook Time 15 minutes
Servings 6

Ingredients

  • 1 cup (8 fl. oz./250 ml) lukewarm water (98° to 105°F/37° to 40°C)
  • 1 package (2 1/4 tsp.) active dry yeast
  • 1/2 tsp. sugar
  • 3/4 cup (3 oz./85 g) bread flour
  • 2 cups (8 1/2 oz./240 g) all-purpose flour, plus more for dusting
  • 1 tsp. fleur de sel or kosher salt
  • 6 Tbs. (3 fl. oz./90 ml) extra-virgin olive oil, plus more for cooking
  • Chopped fresh or dried flat-leaf parsley or oregano for garnish

Directions

In the bowl of an electric mixer fitted with the whisk attachment, whisk together the lukewarm water, yeast, sugar and bread flour on low speed until combined, about 30 seconds. Let stand at room temperature until frothy, about 10 minutes.

Fit the mixer with the dough hook and add the all-purpose flour, fleur de sel and 2 Tbs. of the olive oil to the bowl. Beat on low speed until combined, about 1 minute. Increase the speed to medium and knead until the dough is smooth and pulls away from the sides of the bowl, about 2 minutes; the dough will be sticky.

Coat the inside of a large bowl with 1 Tbs. of the olive oil. Transfer the dough to the prepared bowl and turn to coat with the oil. Cover with plastic wrap and let stand in a warm spot until doubled in size, about 1 hour.

To shape and grill the flatbread, punch down the dough and turn it out onto a lightly floured work surface. Using a bench scraper, divide the dough into 6 equal portions and shape each into a tight ball. Place on a lightly floured baking sheet, cover loosely with plastic wrap and let rest at room temperature for 15 minutes.

Meanwhile, heat a stovetop grill pan over medium heat and brush the grill with olive oil. The grill is ready when it starts to smoke.

Pour the remaining 3 Tbs. olive oil into a small bowl. Using a lightly floured rolling pin on a lightly floured work surface, roll out 1 dough ball into a 6-inch (15-cm) round. Lightly brush the top with olive oil. If your grill will hold more than 1 flatbread at a time, roll out a second dough ball and lightly brush with olive oil.

Swiftly toss the flatbread, oiled side down, onto the preheated grill, adding a second flatbread if there is room; then brush the top of the flatbread with olive oil. Cook until the flatbread is golden brown, 2 to 3 minutes. Using tongs, flip the flatbread and cook until golden brown on the other side, about 2 minutes more. Carefully transfer the flatbread to a clean kitchen towel and cover to keep warm. Repeat with the remaining dough balls. Garnish the flatbread with chopped parsley and serve. Serves 6.

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