Recipe Index

Ingredients

• 1 cup Warm water
• 1 tbsp Active dry yeast
• 1 tbsp Sugar
• 7 cups All-purpose flour
• 4 tbsp Dry milk
• 1 tbsp Salt (leveled)
• 2 tbsp High-quality olive oil
• 2 cups Warm water

Method

1. Mix the cup of warm water, active dry yeast and sugar in a small bowl, cover it with a damp paper towel, and let it rise for 10 minutes.
2. Combine the flour, dry milk, salt, olive oil and 2 cups of warm water in a large bowl, then add the yeast mixture once its 10 minutes are up.
3. Mix the dough with your hands; it feels sticky at first, which is intended, since the dough is meant to be airy and a bit loose. Keep kneading and folding until it becomes somewhat smoother, then add a bit more olive oil and keep folding until it is completely smooth. It is ready when a poke bounces back.
4. Cover the dough with a damp cloth and rest it for 1 1/2 to 2 hours, until doubled in size.
5. Punch out the air bubbles gently, divide the dough into 8 medium balls, cover them, and rest them for another 15 to 30 minutes.
6. Heat the oven to 550°F with the baking stones already inside, heating with the oven. Flour your surface and hands, flatten each ball by hand — thin, but not see-through — and stretch the dough onto the preheated stones.
7. Bake for 5 minutes, up to 10 depending on your oven, until golden brown, keeping an eye on the bread since ovens vary. Cover each flatbread with a towel as it comes out to keep it soft and warm, and repeat until all 8 are baked. Serve them warm.

Prep: 150 min · Cook: 50 min · Total: 200 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data