American Flatbread

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 while stirring with a wooden spoon until a shaggy dough forms. Add 1 tsp fine sea salt and 1 tbsp olive oil, then mix until the ingredients are well incorporated.
2. Transfer the dough to a lightly floured surface. Knead the dough by pushing it away with the heel of your hand, folding it back over itself, and turning it a quarter turn. Continue kneading for about 8-10 minutes until the dough becomes smooth and elastic. It should spring back slightly when poked with a finger.
3. Place the kneaded dough in a lightly oiled bowl, turning it once to coat with oil. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free area until it doubles in size. This should take about 1 to 1.5 hours, depending on the room temperature.
4. Once the dough has risen, gently punch it down to release the gas. Transfer it back to a floured surface and divide it into two equal portions. Shape each portion into a ball by tucking the edges underneath, creating a smooth top.
5. Preheat your oven to its highest setting, ideally around 475°F (245°C), and place a baking stone or an inverted baking sheet inside to heat up. Roll out one dough ball into a thin, even circle, about 1/4 inch thick, using a rolling pin.
6. Carefully transfer the rolled-out dough onto a piece of parchment paper. Slide the parchment paper with the dough onto the preheated baking stone or sheet. Bake for 8-10 minutes, or until the flatbread is golden brown and has a few charred spots.
7. Remove the flatbread from the oven and place it on a wire rack to cool slightly. This will allow the crumb to set and prevent it from becoming soggy.
8. Serve the flatbread warm, tearing it into pieces at the table to share with your meal. Enjoy the crisp exterior and soft, chewy interior as part of your family meal.