Yield: 2 Servings Prep Time: 10 minutes Total Time: 2 hours 10 minutes
Make ahead: Dough can be refrigerated 2-3 days
- 3/4 cup warm water (110-115F)
- 1 (1/4oz) packet active dry yeast
- 1/2 tsp. sugar
- 2 cups all-purpose flour
- 1 tsp. salt
- 2 Tbsp. + 1 tsp. extra virgin olive oil
- Pour warm water (110-115F) into a small bowl and stir in the yeast and sugar until dissolved. Allow the mixture to stand for 5 minutes until a layer of foam develops on the surface like this:
If this doesn’t happen, it’s best to start over as the yeast has not been activated. This can happen for a number of reasons. The temperature of the water could be too cold which will not activate the yeast. If it’s too hot, the yeast will be killed, and sometimes the yeast can be old. It’s best to store yeast in the refrigerator for this reason.
- Mix the flour and salt in a large mixing bowl. Add the yeast water and 2 tablespoons of extra-virgin olive oil. Mix well.
- Lightly flour a clean working surface and form the dough into a ball. Turn the dough out onto the working surface and knead until it becomes smooth and elastic. Only add more flour if needed to keep the dough from sticking to the working surface.
- Place the dough back into the mixing bowl. Rub remaining teaspoon of extra-virgin olive oil over the dough to keep it moist while rising. Cover the bowl with plastic wrap and set in a warm place, about 75˚F for 2 hours, or until it doubles in size.
- If you would like to make individual flatbreads, cut the dough in half. Roll the dough out on a lightly floured surface working it into a circular crust about 5 inches in diameter for 2 flatbreads, or 10 inches in diameter for one flatbread.
- Wipe the inside of a heavy skillet with a paper towel moistened with olive oil. Preheat the pan over high heat for 5 minutes until smoking. Place the rolled out dough in the skillet. The crust will bubble within 1 minute. Reduce heat to medium.
- Turn the flatbread onto a working surface, grilled side up, add toppings, and return to skillet. Flatbread is done when cheese is melted and bottom has formed a brown crust.