Flat Bread is a recipe that has recently been added to my recipe rotation. I was actually looking for a pita bread replacement. Have you seen the cost of pita bread in the store? This recipe is also a decent replacement for store bought Naan bread, that stuff carries a crazier price than pita.
I make a lot of hummus which means I need a healthy supply of carrots, celery, and pita bread on hand.
Carrots and celery are two of the many staples I keep on hand, but pita bread, not so much. It seems to me that it dries out too fast to keep it on hand.
I ran across a recipe at Mel’s Kitchen for Greek Pocketless Pitas. I thought to myself “Self, we have got to try this.” I did, and I have never looked back. We use it so much that I only make it in double batches. It is time consuming and since I am kind of lazy, I go ahead and make a mess once instead of twice. It also cuts my waiting down by half, since I only have to let dough rise half as many times.
I suspect this flat bread will also dry out fast, but I only keep out what I intend to use in a day or two.
The rest, once completely cooled, is immediately bagged up and put into the freezer. I tend to stack 3 or 4 together. They thaw out fairly quickly in such a small stack, usually within an hour or so.
Not only do I serve this bread with hummus, it serves as a sandwich base too. But our favorite way to use it now is the base for a thin crust pizza. For one, it is the perfect size for a single serving pizza, at least if you eat pizza like we do, and number two, it is convenient, and number three, it makes a really crispy pizza crust.
Since discovering this bread recipe, I think I make pizzas this way more frequently than I do on my thin pizza crust.
You can probably make this in a bread machine, just follow the manufacturer’s directions for our machine.
You can also make this without a stand mixer, it will just require a lot of hand kneading. Once all of the ingredients are well mixed, just start kneading on a lightly floured surface. Keep kneading until the dough is soft and smooth.
Add warmed milk, water, oil, yeast and sugar to the bowl of a stand mixer.
Add the dough hook and mix.
Let stand for a few minutes.
Add salt and mix well.
Add the flour and continue mixing with dough hook until all the flour is absorbed.
If the dough is still sticking to the sides of the bowl, add flour 1 tablespoon at a time until the dough comes together as a ball sticking to the bottom of the bowl.
Once dough is a cohesive ball, continue kneading until dough is soft and smooth. About 5 minutes.
Remove dough from hook and place some oil in the bowl.
Roll dough around to coat the entire dough ball with oil.
Cover bowl and set aside until dough has doubled in size. This will take 1 to 2 hours depending and temperature and humidity.
Once dough has doubled in size, deflate dough and place on a lightly floured work surface and cut dough into 16 equal sized pieces.
Roll each piece in a ball and set aside on a floured surface.
Cover dough balls with a kitchen towel and allow to rest for 15 to 30 minutes.
While waiting for dough to relax, preheat an electric griddle to medium heat. A skillet on the stove top can be used, but wait until dough is ready before preheating skillet on the stove.
Once dough has relaxed, roll each ball into thin circles. Make them as thin or thick as you wish, I prefer them about 1/16 to 1/8 inch thick.
Place dough onto hot cooking surface and let it sit without disturbing until it is covered in bubbles and starts to puff.
Gently lift an edge to see if there are golden brown spots, if there are, go ahead and flip it.
Continue cooking until the second side also has golden brown spots. This takes 2 to 3 minutes per side.
Once cooked, removed to a clean kitchen towel to allow to cool.
I stack them until they are all cooked.
Once cooled, place into an airtight container.
Any flat breads that will not eaten that day, place in the freezer to retain freshness.
Other Baked Goods Recipes to Try: