Categories: Pizza/flatbread
Ingredients
- 2 cups all-purpose flour, plus more for kneading
- 1 envelope active dry yeast (2 1/4 teaspoons)
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
- 3/4 cup lukewarm water (about 105°F)
- 2 tablespoons unsalted butter, melted and cooled
- 1 tablespoon plus 2 teaspoons olive oil, divided
Directions
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Place the flour, yeast, salt, and sugar in a large bowl and whisk to combine. Make a well in the center of the mixture and add the water and butter into the well. Stir with a wooden spoon or stiff spatula until the mixture is sticky but well-combined.
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Transfer the dough to a well-floured work surface and knead until smooth and elastic, about 15 minutes. Wipe out the bowl and coat with 1 tablespoon of the olive oil. Form the dough into a smooth ball, turn the ball in the oiled bowl to lightly coat, and place in the bowl. Cover with a clean kitchen towel or plastic wrap. Let the dough rise until doubled in size, about 1 hour. Meanwhile, arrange two racks to divide the oven into thirds. Place a baking sheet on each rack and heat the oven to 425°F.
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Transfer the dough onto a clean work surface. Divide into 4 portions (about 4 ounces each). Roll each portion into a ball, then use a rolling pin to flatten into a 6-inch round. Brush each flatbread with 1/2 teaspoon of olive oil. (If making pizza, see Recipe Notes below.)
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Carefully transfer the flatbread rounds to the preheated baking sheets, 2 per baking sheet. Bake until the flatbreads are puffed and lightly browned, about 10 minutes. Wrap the finished flatbreads in a clean kitchen towel to stay warm and pliable for serving.