CATEGORIES: Bread Loaves, Kate

So…life is hectic in my corner of the world. We are closing on a house in *5 DAYS* and with that comes all the stresses of property virgindom and moving. With two kids who are THIS CLOSE to sharing the monkey cage at the zoo.

So…in times of stress, I need two things: carbs and easy recipes. I got this recipe from our friend Leigh Ann last year and I think both she and I have seen it on How to be a Domestic Godess. The original recipe comes from Epicurious. It’s everything I’m looking for in comfort food–warm and yeasty, food that keeps my hands busy. I love the snacky factor, and it’s also a nice break from French bread.

Due to the sheer amount of yeast, this is a great dough for beginners. Plus, it’s fun to add dough dimples…

It’s surprisingly therapeutic.

Flat Bread
Recipe adapted from Epicurious

1 c. warm (105-115 F) water
2 packets or 1 Tbsp. + 2 tsp. active dry yeast
1 tsp. sugar
2 1/4-2 1/2 c. all-purpose flour
2 Tbsp. extra virgin olive oil
2 tsp. Kosher salt, divided
In a small bowl, combine water, yeast, and sugar and allow to stand for 10 minutes or until bubbly.
In the bowl of a heavy-duty electric mixer, combine 2 c. flour, olive oil, and 1 1/2 tsp. salt. Add in yeast mixture and mix until combined. Add in another 1/4-1/2 c. of flour or until a very soft dough is formed. Cover with a clean towel and allow to stand about 1 hour or until doubled in bulk.
Spray a baking sheet and then your hands with cooking spray. Punch dough down and then remove the dough from the bowl and shape into a ball. Place on prepared baking sheet and spread into a circle about 1/2″ thick and 11-12″-ish inches in diameter. Cover and allow to rise another 30 minutes.
While dough is rising, preheat oven to 400. When dough has risen, use your fingers to make indentations in the dough. Lightly brush with olive oil and sprinkle with remaining Kosher salt. Bake for 20-25 minutes or until golden. Allow to cool slightly and then just tear pieces off instead of cutting it–it just tastes better that way… 🙂


  1. In a small bowl, combine water, yeast, and sugar and allow to stand for 10 minutes or until bubbly.
    In the bowl of a heavy-duty electric mixer, combine flour, olive oil, and 1 1/2 tsp. salt. Add in 2 c. flour and mix until combined. Add in another 1/4-1/2 c. or until a very soft dough is formed.

    For a total newbie who was inspired to try something new….when do you add the yeast to the flour? Do I use a dough hook in my kitchen aid?


  2. Just wanted to share how easy it is to make the naan (flatbread) from http://www.artisanbreadinfive. You can store the dough up to a week, however, I make 10-12 naan in a cast iron skillet like they do and freeze for pizza and sandwiches or as a bread side. I thought you might like trying the recipe. I love their cookbooks.

    Your pictures are great!

  3. That looks so delicious! I just found your blog a month or two ago and it's been so inspiring. Even if I don't make your recipes, it gives me fresh ideas or reminds me of things that I haven't made in a while. Thanks!

  4. oh boy i hope you actually get to have the joy of closing in 5 days. my husband and i had a house built. it was done about mid jan. our closing date was supposed to be jan 29th. as of today i still dont live in my house and i still dont know when we are closing. =( we have been living out of boxes for about three weeks now because we decided to move right this time and have an organized pack instead of just throwing it all in boxes at the last min. for your sake i truly hope it happens when they say it will! i have had to cancel movers 3 times now!

  5. I made the bread this afternoon – we're gradually tearing away chunks and slathering them with butter (me) and hummus (my daughter). Delicious. Salty and perfect.

  6. My 4 year old and I made this today. He loved putting his fingers in the dough at the end and brushing on the olive oil. It's delicious! Thanks!

  7. Soooo easy and soooo yummy! I'm dipping in olive oil/balsamic vinegar and eating right now. Honestly, is there anything more satisfying than home made bread? Thanks for the recipe and inspiration!

  8. Just wondering if you might know: I would love to try this with whole wheat. Would you recommend using gluten and dough enhancer like I normally do with ww bread recipes, or would you leave that out for a flatbread? I'm still relatively new to the bread-making world 🙂

  9. So I totally didn't get that it only makes one big flatbread when I read it the first time.

    I had planned on making it for souvlaki, so I divided up the dough into 6 little discs then cut into them like pita pockets. Worked great! Tasted great!

  10. I made this 2 days ago! It was so easy and so delicious. My hubby and kids are bread LOVERS so I am always trying new recipes and love when I can make them fresh bread. This was a huge hit with them and because of how easy it is I will definitely be making it again!!! 🙂

  11. This looks absolutely, salt-satisfyingly delicious! (You ladies have opened up a whole new world to me with your use of Kosher salt – it’s GREAT!) Has anyone tried this in a bread machine yet – just wondering since I would like to give this a try but I work until 5PM and thought it would be great to come home to the dough all ready to go in the machine.

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