Ingredients:
2 tsp rapid yeast
2 cups warm water
4 tbsp olive oil
6 1/2 cup bread flour (I use King Arthur’s)
2 tsp sugar
1 1/2 tsp iodine salt
Instructions:
Using a stand mixer add to the bowl the warm water and yeast. Stir well and let sit until a foam has formed on top of the water. Add in the sugar, olive oil, salt, and flour. Using the paddle attachment, allow the ingredients to mix until the dough begins to hold together. Change to the kneading attachment and allow the dough to knead for 10 minutes. Place the dough in a bowl greased with olive oil, cover and place in a warm area to rise for an hour and a half. It must be doubled in size. Divided dough into 12 pieces and shape into balls and place on serving tray cover with a damp cloth to sit for a few minutes. Dust the surface that you will be rolling out the flatbread. Using a cast iron skillet, lightly brush oil onto the surface. Allow the skillet to get hot over medium-high heat. Roll out each ball to 1/4 inch thick. Remove any excess flour from the flatbread and place in the hot skillet. Brush the flatbread top with oil and cook 60 seconds and until bubbles are starting to appear. Turn and cook for another minute. Place on a dish and cover with kitchen towel to keep warm until served.
These are easy to make and very delightful to serve.
Yields: 12 Flatbreads