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Flatbread is definitely one of the easiest breads you can make. I like it because you can roll it out in any shape you want and if it's not perfect, it still looks great. This recipe is a little over half whole grain so adding yogurt to the recipe helps keep the bread moist. This recipe does also work using 100% all-purpose flour. I frequently make double or even triple batches and freeze them to make flatbread pizzas later. You can also cook them a variety of ways - pizza stone, cast iron pan, or grill. You choose! Once they're cooked, simply lay the flatbreads on a sheet pan and freeze. Once frozen, they can be stored in a gallon zippered bag for up to 2 months.
If you want to make flatbread pizzas, let the bread thaw in the fridge, then add your favorite sauce, cheese, and toppings. I often use this meal as a way to clean a few things out of the fridge (if they're still fresh, of course) - protein from the night before, chopped veggies, pesto, roasted garlic, you name it! Bake on preheated pizza stone at 500°F for 5-6 minutes or until cheese is bubbly and flatbreads are crisp on the bottom.
What to Eat with Homemade Flatbread:
- Pizza Stone
- 1 teaspoon active dry yeast
- 1 ⅓ cup whole wheat flour
- 1 cup all purpose-flour, plus more for rolling out dough
- 1 teaspoon salt
- ⅓ cup plain yogurt
- olive oil for brushing
- Dissolve yeast in 1 cup warm water in a medium bowl.
- Add both flours to the bowl and mix with your fingers until a dough starts to form. You can also make this recipe using only all-purpose flour. It will be a loose dough in pieces at this point. Cover bowl with a clean kitchen towel and let rest for 30 minutes.
- Add salt and yogurt to dough. Knead dough until all ingredients are incorporated. Cover bowl with towel and let rise at room temperature for 4 hours. Dough will rise faster if placed in a warmer spot. Refrigerate for 30 minutes before cooking.
- Divide dough into 8 equal balls and roll into ¼" thick ovals or other shape on a floured surface. You can roll it thinner if you like a thinner flatbread as well.
Cooking Method: Pizza Stone in Oven
- Put pizza stone in oven and preheat to 500°F. Let stone stand in oven for an additional 10 minutes after preheating.
- Place 3 flatbreads (or whatever fits) on hot pizza stone and bake for 1-2 minutes. Flip with tongs and bake an additional 1-2 minutes. Brush olive oil on the side that bubbled up first and then flip again so the oil side is on the pizza stone. Bake for an additional 1-2 minutes. Remove from oven before oil smokes. Carefully wipe excess oil off pizza stone before working on next batch. Serve warm.
Cooking Method: Cast Iron Pan
- Heat cast iron pan over high heat. Brush each flatbread with olive oil on both sides. Once pan is hot, add one flatbread to cast iron pan and cover with a lid. Bubbles will form and it will be ready to flip in about a minute. Flip, cover the pan again, and cook 1 more minute. Remove from pan. Serve warm.
Cooking Method: Grill
- Heat grill on high heat. Brush each flatbread with olive oil on both sides. Once grill is hot, place flatbreads on grill. Cook 1-2 minutes. Flip flatbreads with tongs and cook an additional 1-2 minutes. Serve warm.
- Freeze on sheet pan so flatbreads stay flat. Once frozen, store in a gallon zippered bag for up to 2 months.
- You can make a double batch and freeze half to make flatbread pizzas or serve them with another meal later.