• For the first rise:
  • 1 teaspoon dry active yeast
  • 1 teaspoon sugar
  • ½ cup warm water
  • ½ cup all purpose flour
  • For the second rise:
  • ¾ teaspoon kosher salt (or ½ teaspoon fine salt)
  • 1 tablespoon olive oil
  • 1 cup all purpose flour, plus more as needed
  • For the garnish:
  • Parsley
  • Cilantro
  • Sauteed Garlic
  • Sesame seeds
  1. Place ½ cup flour, yeast, and sugar in a mixing bowl. Pour in warm water. Stir well for a couple of minutes. Cover bowl and let sit until mixture gets bubbly, about 30 minutes. Drizzle in olive oil; add salt and 1 cup flour. Mix together until mixture forms a sticky dough ball that pulls away from the sides of the bowl. If mixture seems too wet, add a bit more flour.
  2. Lightly flour a work surface. Knead dough for a couple of minutes until fairly smooth. Pour a few drops of olive oil in a bowl. Transfer dough ball to bowl and turn to coat surface with oil.
  3. Cover bowl and place in a warm spot. Let dough rise until it has doubled in size, about 60 minutes. Transfer dough to work surface and knead briefly.
  4. Lightly flour a work surface; dough may be sticky so make sure you use enough flour to keep dough from sticking to the surface or your hands (but less flour is best). Pinch off a piece of dough about an inch and a half wide. Roll into a smooth ball. Flatten and roll out into a circle about ¼ inch thick.
  5. Heat up a cast iron skillet to medium high.
  6. Carefully lift the dough circle and lay into the ungreased skillet. It should bubble up and blister almost immediately. Let it cook for about a minute then flip.
  7. Transfer to a plate and cover with a towel or bowl inverted over it to keep it warm and moist.
Recipe by The FrangloSaxon Cooks at https://franglosaxon.com/flatbread/