Flatbread with yeast is a versatile base for any number of toppings. Make ahead and freeze, to have an easy appetizer or flatbread pizza at the ready any time!
1 1/4cups(150g)all-purpose flour, plus more as needed
1/2teaspoonfine salt
1/2cupwater, lukewarm (about 105F)
1 1/2teaspoonsActive Dry or Instant yeast
1 1/2teaspoonshoney, or white sugar
2Tablespoonsolive oil
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Instructions
In a large bowl or the bowl of your stand mixer, combine the flour and salt. In a two-cup measuring cup, combine the lukewarm water, yeast and honey. Let stand 5-10 minutes.
Add the yeast mixture and olive oil to bowl with flour and salt. Stir into a smooth dough, adding a few more tablespoons of flour, if necessary to make a smooth, moist (but not sticky) dough. Remove to a floured work surface and knead briefly. Add additional flour, as needed, if dough is sticking to work surface or hands. Form dough into a ball and place into a greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Pre-heat oven to 400° F. (regular bake setting/not fan assisted) with rack in the centre of the oven. Prepare a baking sheet by lining it with parchment paper. Set aside.
Remove risen dough to a floured work surface. Cut dough into 3 equal portions. Roll each portion on a floured surface to 1/4-inch thickness. Your flatbread can be any size or shape. If making oblong ones, just be sure they aren't longer than the length of your baking sheet, so it doesn't hang over the edge. Somewhere around 5-inches wide to 14-inches long works well. Place the 3 flatbreads side-by-side onto a baking sheet. Cover with a clean tea towel and let stand at room temperature for 10 minutes to rest.
Before baking, use a fork to prick the dough along the length of the dough, making 8-10 pricks in the dough. Bake in pre-heated oven for 8-10 minutes, or until just starting to show a little colour. *Don't over-brown if you intend to re-bake flatbreads with toppings later on, to avoid over-browning when you bake the second time with toppings.
Remove flatbreads to a cooling rack to cool.
Notes
Once cooled, wrap each flatbread tightly with plastic wrap and store at room temperature or in the refrigerator. For freezing, wrap the plastic wrap with a layer of aluminum foil and freeze up to 3 months. Thaw flatbreads at room temperature in the wrapping.Heat flatbread with toppings in a 350F oven until toppings are warmed or cheese is melted.You can double the recipe to make more. I prefer to bake just one tray at a time. When doubling, I refrigerate half the dough while I roll/rest/bake the first batch, then repeat with the refrigerated portion of dough. Allow a bit longer rest period to adjust for the cooler dough. Alternatively, you could bake two trays at the same time, in the upper third and lower third of the oven, rotating the pans halfway through baking.