A flatbread is any dough made into a thin cake before baking on a griddle. This recipe was prepared in my recent Eclectic Mexico class which featured Mexican-Lebanese food. The version of flatbread is leavened but many, such as the Mexican flour tortilla or the Jewish matzo, are not.

5 cups bread flour
2 cups cake flour
2 teaspoon active dry yeast
2 ½ cups lukewarm water
4 teaspoons salt
2 tablespoons sugar
2 tablespoons vegetable oil

Sift and combine dry ingredients. Combine water and yeast and let it sit till it bubbles. Gradually add yeast/water mixture and oil to dry ingredients in a stand mixer until they become incorporated. Knead on low and turn slightly faster for 1 minute.

Put in bowl with olive oil and let rise 1 ½ – 2 hours or until doubled. Punch down dough, form into log on a floured surface, make equal balls (4 for thicker, 8 for thinner), and flatten into a disk with rolling pin about ¼ inch thick and 10 inches across.

Let rise 5 minutes. Flatten again.

Cook on a griddle over medium high until golden brown on bottom and bubbly on top.

Makes 16 thin or 8 thick flatbreads
(recipe by Stephanie Parra)

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