Circle B Kitchen
One of the great things about this recipe is that the dough can hang out in the fridge for several days, so you can make it well in advance. I've kept it for as long as a week and over that time, just took out enough dough to make a few flatbreads at a time. I prefer to roll mine out as thin as possible, so I usually get about 10 flatbreads out of this recipe. Instead of mixing the yeast in a separate bowl, I just do right in the bowl of my stand mixer and then add the rest of the ingredients right to that bowl, using the dough hook to mix the dough.
Recipe courtesy Amy Thielen, Heartland Table
3/4 teaspoon active dry yeast
Pinch of sugar
3 tablespoons extra-virgin olive oil, plus more for oiling
1 1/2 teaspoons salt
3 1/4 cups bread flour
For the flatbread: Combine the yeast, sugar and 1/4 cup lukewarm water in a small bowl and let the yeast puff up and proof, about 3-4 minutes. (I do this in my stand mixer - see headnote).
Pour the yeast mixture into a large bowl and add 1 cup lukewarm water, the oil and salt. Add 1 cup of the flour and whisk until smoothly combined. Switching to a wooden spoon, add the rest of the flour and stir until you have a soft dough. Rub the dough with a bit more oil, press a square of plastic wrap to its surface and let it rise at room temperature until doubled in size, about 1 hour.
Punch down the dough, transfer it to an oiled plastic bag and let it proof in the refrigerator at least 4 hours or as long as 3 days.
Heat a grill over high heat. Generously oil a baking sheet. Divide the flatbread into eight portions on the baking sheet. Press the dough into thin rounds, about 8 inches in diameter.
Grill the breads over medium-high heat, closing the lid right after putting them on and flipping and turning to avoid any flare-ups. Each flatbread will take about 2 minutes to cook.