Flat Bread Dough

Yield: 12 servings


  • ¼ cup warm water                                         
  • One 1/4-ounce envelope active dry yeast                  
  • 1 tsp. sugar
  • 1 cup warm water
  • 3 tbsp. olive oil
  • 2 tsp. salt
  • 3 ¼ cup bread flour
  • Cornmeal, semolina or flour, for dusting pans
  • Olive oil, for drizzling on dough
  • Maldon salt, for sprinkling on dough


  1. Add 1/4 cup of warm water and sugar to a small bowl. Add yeast. Stir to combine and let sit until foamy, about 5 to 10 minutes.
  2. In a large bowl, add 1 cup water, olive oil and salt. Add yeast mixture. Gradually add 3 cups flour, stirring with wooden spoon to combine into a ball. If dough is too sticky add more flour. 
  3. Transfer dough to floured work surface. Knead until smooth and elastic, adding more flour if dough is sticky, about 10 minutes.
  4. Transfer dough to large oiled bowl. Cover with plastic wrap. Let rest in a warm spot until doubled in size, about 45 to 60 minutes.
  5. Punch down dough. Divide dough in 4. Using your hands or rolling pin, stretch and pull each piece of dough into rectangle shape, about ¼-inch to ½- inch thick. Sprinkle pans with cornmeal or flour. Transfer stretched dough unto baking sheets.
  6. Preheat oven to 400 degrees F.
  7. Let dough rest for 10 to 15 minutes. Drizzle with olive oil and sprinkle with Maldon salt. Dimple bread with fingertips.
  8. Bake in preheated oven until golden brown, about 10 to 15 minutes. Cut into 3-inch x 3-inch squares or desired size.