1tablespoonextra virgin olive oilor any oil you like
1cupwarm waterabout 110° F
2tablespoonsmelted butteroptional
Finely chopped fresh parsleyoptional
Instructions
In a bowl or the bowl of a stand mixer, combine the flour, yeast, sugar, and salt. Add in the oil and warm water.
If you're using a stand mixer, knead the dough for 3 to 5 minutes using the dough hook.
If you're kneading by hand, use a fork to combine the ingredients. Then, dump the dough out onto a lightly floured surface and begin kneading by pushing and pulling the dough over itself. Knead for 7 to 10 minutes, or until the dough becomes smooth.
Place the kneaded dough into an oiled bowl. Flip the dough over to coat all sides with oil. Cover and allow it to rest at room temperature for 30 minutes.
After 30 minutes, pull the dough out and place it on a lightly floured surface. Cut the dough ball into 12 roughly equal pieces. Roll them into balls and allow them to rest for another 10 minutes.
When you are ready to begin rolling out the flatbreads, place a cast iron or heavy-bottom pan over medium heat.
Using a rolling pin, begin rolling out each dough ball to about 1/8 inch thickness. Roll out a few to begin but you can roll out the rest as the flatbreads are cooking.
Once the pan is hot, place one flatbread in the pan and allow it to cook for 1 to 2 minutes or until lightly golden brown. Flip it over and cook for 1 to 2 minutes on the second side. Once cooked, place the flatbreads on a baking sheet or platter. Continue until all of the flatbreads are cooked.
Optional but highly recommended: Brush each flatbread with melted butter and sprinkle chopped parsley on top.
Notes
If the flatbreads are cooking too quickly reduce the heat a bit to prevent burning. This can become a problem towards the end as the pan has been on the heat for a while.Leftovers:Eat the flatbreads as soon as they are made or within that same day. Freeze leftover flatbreads for up to 3 months.Reheating:To reheat, I recommend wrapping the flatbreads in foil and baking at 325 degrees F for 4 to 5 minutes. You could also wrap them in damp paper towels and microwave for 30 to 60 seconds or until warmed through.Eat them immediately as they can get tough if left to sit since this is their second time heating up.