Ingredients
1 cup warm water (around 105°F–110°F)
2 tsp active dry yeast
1/2 tsp sugar
2.5 to 3 cups all-purpose flour (or bread flour)
1 tsp salt
1 tbsp olive oil
Instructions
1. Activate Yeast: Combine warm water, yeast, and sugar in a large bowl. Let stand for 5 minutes until frothy.
2. Form Dough: Stir in the olive oil, salt, and 2.5 cups of flour. Knead for 5–7 minutes on a lightly floured surface until smooth and elastic, adding more flour if too sticky.
3. First Rise: Place dough in an oiled bowl, cover, and let rest for 1 hour until doubled in size.
4. Shape & Rest: Divide dough into 8 equal balls. Roll each ball into a flat round (about 1/4 inch thick). Place on parchment paper, cover with a towel, and let rest for 20–30 minutes (as shown in the top photo).
5. Cook:
Stovetop (Recommended): Heat a dry skillet or cast-iron pan over medium-high heat. Cook each round for 1–2 minutes until bubbles form, flip, and cook another 1–2 minutes until puffed and golden brown.
Oven: Preheat oven with a baking sheet inside to 475°F (245°C). Bake rounds for 3–5 minutes until puffed.
6. Serve: Stack cooked flatbreads under a clean kitchen towel to keep them soft and pliable.