INGREDIENTS:
- 5 1/2 cups /662 grams all-purpose flour
- 2 teaspoon/6.2 grams instant yeast
- 2 teaspoon/11 grams salt
- 2 teaspoon/8.5 grams sugar
- 2 cups/500 ml warm water
INSTRUCTIONS:
1. Into a small bowl add your instant yeast, sugar, and a little water. Mix until the sugar is melted. Let it sit for 10 minutes.
2. Into a big bowl add your flour and salt. Mix well so that the salt mixes with the flour.
3. Add your yeast mixture over the flour and salt mixture and start to knead it with your hand.
4. Add water and little by little until you fully incorporate it all. If your dough is too runny or sticky, you can add more flour. Every brand of flour is different so sometimes you may need to add more in order to reach the right consistency. The dough should not stick to your hand at the end.
5. Knead it for 7-10 minutes.
6. Cover your bowl and let the dough sit in a warm area for 1 hour.
7. Remove your dough from a bowl and put it to a surface on which you sprinkle some flour before. Shape the dough into a loaf kinda form and cut it into 7 pieces.
8. Form from each cut a ball. Cover the balls with a cloth and let them sit for 15 minutes.
9. Be careful to always sprinkle some flour as you work with the dough, otherwise, it can be sticky.
10. Now form the ball into a form of a pizza but thicker. The height should be 15 mm or 0.6 inches.
11. Cover them with a cloth and let them sit for 15 minutes more.
12. Heat up a nonstick pan. Make sure to be very hot before you add your flatbread.
13. You should cook each one of them for approximately 4 minutes, and you should flip it from time to time. I flipped mine 6 times in 4 minutes. After 2-3 minutes it should swell into a ball form. If it doesn't, it's ok, sometimes it can have some holes and the air gets out. Don't worry, it will still taste good.
*NOTES:
You can increase the salt quantity. In general, I'm eating less salty. If your dough is too runny use more flour. If it is too thick, add more water. Each flour can differ so that will change dough consistency. Keep in mind I used low to medium fire ( always keep your eyes on the flatbread to not burn it). Always coat the dough with flour when you shape it so it doesn't become sticky to your hands or the surfaces you are working on.
Comments