Make Flat Bread 

There are several variations of this simple and ancient recipe, which vary from culture to culture. This article will teach you how to make basic flatbread, Naan, and Italian flatbread (Piadina) with herbs.

Ingredients

Basic Flatbread

  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 3/4 cup all purpose flour
  • 1 teaspoon salt
  • 3/4 cup warm water
  • 1 teaspoon olive oil

Servings: 20 | Total Time: 2 hours

Naan

  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 cup warm water
  • 1/4 cup sugar
  • 3 tablespoons milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 4 1/2 cups flour
  • 1/4 cup melted butter
  • 2 teaspoons minced garlic (optional)

Servings: 14 | Total Time: 2 hours and 45 minutes

Piadina with Herbs

  • 3 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 stick butter, room temperature
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh herbs

Servings: 4-5 | Total Time: 50 minutes

Steps

Basic Flatbread

  1. Combine dry ingredients in a mixing bowl.
  2. Add water slowly, and mix on low speed in a dough mixer until the dough begins to form a ball.
  3. Hand knead dough on a flat surface (e.g. cutting board or counter-top) until it is smooth and elastic. Coat hands and surface with flour to prevent sticking.
  4. Coat a bowl with oil, place dough inside, and cover with a damp cloth. Keep in a warm place and let rise for about one hour. Dough should double in volume.
  5. Punch dough and knead it again lightly. Break the dough into smaller pieces and roll into circles about the size of a golf ball.
  6. Using a rolling pin, flatten the dough into discs about 1/8 inch (3.2 mm) thick.
  7. Preheat a skillet (do not oil) and cook dough over a medium flame. Allow to cook until bread begins to bubble (about 1 minute) and then flip over and cook the other side.
  8. Serve immediately.

Naan

  1. In a large bowl, add warm water and yeast. Let stand 10 minutes.
  2. Stir in flour, milk, egg, salt, and sugar. Mix together using hands or dough mixer until you have created a soft dough.
  3. Knead dough on a floured surface until it is smooth and elastic.
  4. Place dough in an oiled bowl, cover with a damp cloth, and let rise for 1 hour. Dough should double in volume.
  5. Punch the dough, add garlic (optional) and lightly knead.
  6. Break apart small pieces of dough (about the size of a golf ball) and roll into a ball. Place balls on a tray, cover with a towel, and let rise for 30 minutes.
  7. Use a rolling pin or hands to flatten balls into circles 1/8 inch (3.2mm) thick.
  8. Lightly oil grill and preheat to high heat.
  9. Place dough on grill and let cook 2-3 minutes, or until lightly browned.
  10. Coat uncooked side with butter and flip over to cook for another 2-4 minutes. Coat cooked side with butter.
  11. Remove from grill. Serve immediately.

Piadina with Herbs

  1. Combine flour, baking soda, and salt in a mixing bowl.
  2. Add butter, and mix on low speed for about 2 minutes.
  3. While mixing, add 10-12 tablespoons of water. Continue to mix until the mixture has created a soft dough.
  4. Add the herbs and knead dough on a lightly floured surface for about 5 minutes, or until it is smooth and elastic.
  5. Divide the dough into four or five smaller pieces. Form each piece into a ball, and wrap individually in plastic wrap. Let refrigerate for 30 minutes.
  6. On a lightly floured surface, use your hands or a rolling pin to flatten each piece of dough into a circle about 1/8 inch (3.2 mm) thick.
  7. Preheat a grill pan on medium-high heat.
  8. Coat each piece of dough with extra virgin olive oil. Grill for three to five minutes on each side, or until lightly browned.
  9. Remove from grill and allow to cool. Serve with ricotta, goat, or fontina cheese, prosciutto, and arugula.
  10. Finished.

Tips

  • If you don't have a dough mixer, stir dough with hands or using a sturdy wooden spoon (applies to all 3 recipes).
  • Dough can be broken up into larger or smaller pieces, depending on how many servings you want. Make sure the pieces are about 1/8 inch (3.2 mm) thick so that they will properly cook (applies to all 3 recipes).
  • Piadina can also be served with pesto, salami, and/or grilled vegetables.
  • For sweet flatbread, sprinkle the bread with cinnamon and sugar.
  • Rub a beaten egg on the dough before adding to the pan.

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Sources and Citations

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