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American Flatbread 2

Serves 4 to 6 Bread vegan, Breads & Pastry

American Flatbread 2

American Flatbread 2 is the kind of dish that finds its place in the heart of family meals across the United States. It’s a staple at casual gatherings, often made on a weekend afternoon when the kitchen hums with the comforting rhythm of bread rising and baking. The flatbread is deeply rooted in American home cooking, where the ingredients are simple, and the preparation is as much about feel as it is about precision.

Warm and chewy, with a crisp exterior and a tender heart, this flatbread is a canvas for creativity or simply enjoyed as is. The olive oil lends a subtle richness, while the hand-judged salt enhances the bread's natural flavor. Break it at the table, share with friends, or use it to scoop up your favorite dips—its versatility is matched only by its comforting taste.

Ingredients

  • 500 gbread flour
  • 7 gdry yeast
  • 300 mlwarm water
  • 1 tspfine sea salt
  • 1 tbspolive oil

Method

  1. In a large mixing bowl, combine 500 g bread flour and 7 g dry yeast. Gradually add 300 ml warm water, stirring with a wooden spoon until the mixture forms a shaggy dough. Sprinkle 1 tsp fine sea salt over the dough and drizzle 1 tbsp olive oil. Mix until the dough begins to come together, then transfer it to a lightly floured surface.
  2. Knead the dough by pushing it away from you with the heel of your hand, then folding it back over itself. Rotate the dough slightly and repeat. Continue kneading for about 10 minutes, or until the dough is smooth and elastic. It should spring back when you press it lightly with your finger.
  3. Place the kneaded dough into a clean, lightly oiled bowl, turning it to coat all sides with oil. Cover the bowl with a damp cloth and let it rise in a warm, draft-free place until it doubles in size. This will take about 1 to 2 hours, depending on the room temperature.
  4. Once the dough has risen, gently punch it down to release the air. Transfer it back to the floured surface and shape it into a flat round, about 1 cm thick, using your hands. Be gentle to preserve the air bubbles in the dough, which will give the flatbread a light texture.
  5. Preheat your oven to its highest setting, around 475°F (245°C), and place a baking stone or an inverted baking sheet inside to heat up. Carefully transfer the shaped dough onto a piece of parchment paper, then slide it onto the hot baking stone or sheet.
  6. Bake the flatbread for 10 to 15 minutes, or until it is golden brown and the edges are crisp. The bottom should sound hollow when tapped. Remove it from the oven using a spatula or peel, and transfer it to a wire rack to cool slightly.
  7. Allow the flatbread to cool on the rack for about 5 minutes, which helps set the crumb and makes it easier to slice. Serve warm, tearing it into pieces at the table for a communal meal. Enjoy the flatbread as a side or base for toppings, sharing it with family and friends.
Cover of Authentic American Cuisine
From the cookbook

Authentic American Cuisine

This recipe is from Authentic American Cuisine by Yassine Sbiti — the American volume in the ComidaTime International Cuisines series.

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