Choice Of Flatbread Recipe

Using store-bought breads

If you are using store-bought naan, pita, or lavash, warm them before serving. For naan or pita: heat a dry skillet over medium-high heat and warm each piece 30–45 seconds per side until slightly charred and pliable. For lavash: warm 15–20 seconds per side. Alternatively, wrap in foil and heat in a 350°F (175°C) oven for 5–8 minutes. Brush with olive oil or melted butter and sprinkle with optional minced garlic, herbs, seeds, and coarse salt just before serving.

Make the dough

Whisk together the flour, instant yeast, sugar, and salt in a large bowl. Add warm water and olive oil. Mix with a wooden spoon or your hand until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. The dough should be soft but not sticky; add a teaspoon of water or flour as needed.

First rise

Lightly oil a clean bowl, place the dough inside, and cover with plastic wrap or a damp towel. Let it rest in a warm spot for 45–60 minutes, or until roughly doubled in size.

Divide and shape

Punch the dough down and divide into 4 equal pieces. Roll each piece into a ball and let rest 10 minutes, covered. On a lightly floured surface, roll each ball into a round about 7–8 inches (18–20 cm) across and 1/8–1/4 inch thick.

Cook the flatbreads

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Cook each flatbread 60–90 seconds on the first side until bubbles form and golden spots appear, then flip and cook 45–60 seconds more. For a charred finish, press flatbread directly over an open gas flame for a few seconds or put briefly under a broiler, watching carefully. Transfer cooked breads to a clean towel and keep covered to stay soft.

Combine minced garlic into the olive oil or melted butter and brush over warm flatbreads. Sprinkle with chopped herbs and seeds, and finish with a pinch of coarse salt. Serve immediately while warm and pliable.