Categories: Pizza/Flatbread
Ingredients
- 2 tbsp. warm water
- 1 package active dry yeast
- 2 1/2 cups all-purpose flour
- 2 tbsp. sugar
- 1 tsp kosher salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup cold unsalted butter, cubed
- 1 cup whole buttermilk
- 3 tbsp. unsalted butter, melted
- Flaked sea salt, for sprinkling
Directions
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In a small bowl, stir together 2 tbsp. warm water and yeast. Let stand until mixture is foamy, about 5 minutes.
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In a large bowl, whisk together flour, sugar, kosher salt, baking powder and baking soda. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in yeast mixture just until combined. Gradually stir in buttermilk. Gently knead by hand if needed just until a dough forms. Loosely cover and refrigerate for 2 hours.
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Line rimmed baking sheets with parchment paper.
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Turn out dough onto a lightly floured surface, and pat to 3/4-inch thickness. Using a 2-inch round cutter, cut dough, gently re-patting scraps as necessary. Place 2 to 3 inches apart on prepared pans. Cover and let stand in a warm, draft-free place until puffed, 30-45 minutes.
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Preheat oven to 425.
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Bake until golden brown, about 10 minutes. Brush with melted butter. Sprinkle with sea salt.