Homemade Flatbread

Homemade Flatbread

Total Time: 1 hour 30 minutes – (yield 6-8 flatbreads)

Ingredients

1 ½  tablespoons active dry yeast

1 teaspoon honey

¾ cup of lukewarm water

½ cup lukewarm milk

2 teaspoons vegetable oil

1 teaspoon kosher salt

3 cups flour ( depending on weather, altitude and other factors maybe a little more or less)

Directions

Mix the lukewarm water, honey, yeast and milk in the bowl of your stand mixer until well combined. Let sit for about 5-10 minutes until it is bubbly and foaming. Use the dough hook of your mixer and add one cup of flour at a time. The dough should pull away from the sides and form a ball. When touching the dough it should be slightly soft but not stick to your finger. Knead the dough for about 5 minutes until nice and smooth. Place the dough in another bowl that is oiled or sprayed with non-stick cooking spray. Cover with a clean kitchen towel and let rest until doubled in size. Depending on the temperature and humidity this will take about an hour. When the dough has doubled in size remove from the bowl and divide into 6 equal pieces. Taking one piece of dough at a time, roll it into 6-7 inch circle. Once all the dough balls have been rolled out and shaped, heat your skillet over medium heat. I love using my cast iron skillet for this but you can easily use a regular frying pan. When the skillet is hot, cook the flatbread rounds for about 2-3 minutes per side. You’ll notice bubbles. Flip and cook second side. Transfer to a  plate and cover with a clean kitchen towel.