After starting our blog, I began to experiment more with cooking and, in doing so, gained confidence in trying new recipes. One of my proudest moments was when I made bread from scratch. So many breads on the market have artificial oils, sugars, and GMO's. And the ones that don't are expensive. So I wanted to try making my own and...Wow. What a feeling to make something that not only looks delicious, but it smells heavenly and tastes like the bread you were served at one of your favorite restaurants!
Flatbread. I love the versatility of this bread - perfect as a pizza crust, sandwich wrap, or sliced for dipping or snacking. What I love even more is that it has six ingredients and can be made using your hands. I was excited to discover the texture is a cross between a flatbread and naan. It resembles store bought, restaurant quality bread. If you've been curious about making bread from scratch or if you want to impress your family and friends, then this recipe is a must try.
Flatbread
1 1/3 cup all-purpose flour
1 tsp active yeast
1/2 tsp salt
1 tsp olive oil
1 Tbsp unsweetened almond milk
1/4 cup + 1 Tbsp room temp water*
coconut oil
1 tsp active yeast
1/2 tsp salt
1 tsp olive oil
1 Tbsp unsweetened almond milk
1/4 cup + 1 Tbsp room temp water*
coconut oil
Prepare a cast iron skillet with a dollop of coconut oil and set aside.
Prepare an area for rolling your dough. Grab a rolling pin and flour and set aside.
To a large bowl add flour, yeast, and salt. Stir to combine.
To dry ingredients add oil, milk, and water. Use spoon to combine, then knead by hand. Dough will be slightly dry, flaky, and soft.
Form into a flattened ball on bottom of bowl (see pic below) and cover with a towel. Place covered bowl in a warm, dry area to rest for at least 1 hour.
Preheat skillet to medium-high heat approximately 15 minutes prior to making your bread. You want your skillet HOT for best results.
Divide dough into 2 balls. Roll out each dough ball on floured surface to approximately 1/4 inch thickness.
Place dough in skillet and allow to bake for 1-2 minutes. Flip and bake for another 1-2 minutes. Bread will be firm yet soft, and golden brown.
Layer on paper towel to remove any excess oil. Store in airtight bag or container at room temperature for 5-7 days. Or freeze for longer.
Makes 2
Total prep and bake time: 1 hour 30 minutes
* Once wet and dry ingredients are combined, it may seem as if the dough is too dry to come together. I've used anywhere from 4-5 tablespoons of water to reach the right consistency where the dough is soft and molded. It will look small and bumpy (see pic below) and after an hour it won't rise much. But once you divide the dough and start rolling it out, rest assured it will form a picture perfect flatbread.
Try it with our Slow Cooker Chicken Tikka Masala! Or as a dipper to our hummus!
* Once wet and dry ingredients are combined, it may seem as if the dough is too dry to come together. I've used anywhere from 4-5 tablespoons of water to reach the right consistency where the dough is soft and molded. It will look small and bumpy (see pic below) and after an hour it won't rise much. But once you divide the dough and start rolling it out, rest assured it will form a picture perfect flatbread.
Try it with our Slow Cooker Chicken Tikka Masala! Or as a dipper to our hummus!
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