Quick Yeast Flatbread
Over the past year, I’ve really gotten into making yeasted dough and I’m so glad I did. I remember 10-15 years ago when I was just venturing into baking and was so intimidated by yeast. Is the water warm enough to bloom the yeast? Did it rise enough? And, unlike baking quick rise breads, you can’t test if it’s done by sticking a toothpick in it. It just seemed so daunting and stressful to me.
Now, yeasted doughs are almost second nature to me. I recall making chicken souvlaki skewers, lemon potatoes and Greek salad for dinner one night only to suddenly remember that I forgot to pick up some pita bread. I quickly whipped up a batch of this quick rise flatbread and cooked them in the cast iron. They turned out so well that I tested the recipe a few more times over a week and this recipe was born. I hope you like it as much as I do! Sometimes, I will stuff them with fillings and they are just so good!
Quick Yeast Flatbread
- 1.5 tsp instant yeast
- 1 cup warm water
- 1 tsp sugar
- 1 tsp fine sea salt
- 3 tbsps olive oil
- 2.5 cups bread or all-purpose flour
Optional Flatbread Fillings
- 2-3 cups shredded cheese of your choice
- kimchi and cheddar cheese
- crispy chili and cheddar cheese
- onion, scallions, dill and cheese
- In a medium sized bowl, add in all your dough ingredients and knead by hand until it comes together in a ball. The dough will seem a bit wet and the dough ball will be a little shaggy. Don’t worry about trying to making it smooth.
- Cover your bowl with a towel and allow to rise on your counter for about a hour or until doubled in size.
Making the Flatbread
- When the dough has doubled in size, remove it from the mixing bowl to your lightly floured counter and divide into 6 equal portions. Roll each portion into a smooth ball and return to your mixing bowl. Keep them covered until you are ready to use them.
- On a lightly floured surface, roll each ball of dough out one at a time. For plain flatbread, roll out into a oblong shape. For filled flatbread, roll the ball of dough out into a rough circle the size of your hand. Add in the filling and pinch all the sides together towards the middle to seal. Roll out the dough into a flat circle or oblong shape.
Cooking the Flatbread
- Heat a cast iron pan over medium low heat. These flatbreads cook fast and if your heat is too high, the dough will burn before it has a chance to cook.
- Cook the flatbread one at a time. Lay the flatbread dough in the cast iron pan. It will start to puff or bubble up. The bottom will start to brown. Once it does, flip it over to brown the other side. Cook time for the flatbread is only a few minutes.
- They are best served warm. And, they reheat up nicely in a toaster oven.
- Be creative with your fillings! The dough is very versatile and will work well with savory and sweet fillings.
The recipe sounds delicious and I am eager to try it. My understanding of the directions, if you are filling the dough, you first roll it out in a circle then add fillings covering by pinching dough to cover. Question, then you roll it out again into circle. My stove top does not let me use an iron skillet May I use a stainless steel pan for browning or should it go into the oven?