Flatbread goes with any meal, even Brunch!
Course: Side Dish


  • 1 1/2 cups water, luke warm
  • 1/2 ts[ active dry yeast
  • 2 cups Peter Pan Flour
  • For the dough;
  • 2 tbsp olive oil
  • 2 cups Peter Pan Flour
  • 1 tsp salt


  • Mix water and yeast in a large bowl.  Let stand for 5 minutes to bloom.
  • Gradually pour 2 cups of flour into bowl.   Stir to incorporate.
  • Mix for 1 minute to form a thick batter.  Let proof, covered, for at least 1 hour.
  • Place the proofed batter into a stand mixer with a dough hook.  Add olive oil and salt and mix in over low speed.
  • Add the flour ½ cup at a time, allowing it to mix in before adding more.
  • Once all additional flour has been added, remove the dough from the bowl and knead for a few minutes until dough is even and smooth.
  • Place dough in a greased bowl and let rise for 2 hours, covered.
  • Divide into 6 even balls, let rise again for another ½ hour covered.
  • Roll out as thin as possible.
  • Cook each flatbread in a large non-stick pan, over medium heat, until golden brown.