Ingredients:

• 500 ml warm water
• 1 packet of dry yeast (10 g)
• 1 tablespoon sugar
• 600-650 g flour (approx. 5-5½ cups)
• 1 teaspoon salt
• 2 tablespoons olive oil
• Cornmeal for dusting

Step-by-Step Instructions:

1. Activate the Yeast: In a large bowl, combine 500 ml of warm water with 1 packet of dry yeast and 1 tablespoon of sugar. Stir until the yeast dissolves. Let it sit for 5-10 minutes until it becomes foamy, showing that the yeast is active.
2. Mix the Dough: Gradually add 600-650 grams of flour and 1 teaspoon of salt to the yeast mixture. Add a little flour at a time, mixing until a sticky, soft dough forms. The dough should be tacky but manageable.
3. Knead the Dough: Wet your hands with water and knead the dough in the bowl for about 5 minutes. This helps in activating the gluten and makes the dough smooth. The dough should remain soft and slightly sticky, but resist adding too much flour.
4. First Fermentation: Cover the dough with a damp cloth or plastic wrap and let it rest in a warm place for 25 minutes. The dough will rise and become airy. Room temperature around 30°C (86°F) is ideal for fermentation.
5. Fold the Dough: After the first rise, lightly oil your hands and fold the dough inwards to release any trapped gas. This helps improve texture. Let it rest again for another 20 minutes.
6. Second Fermentation: Repeat the folding process one more time, then allow the dough to ferment for another 10 minutes. After the third and final folding, leave the dough to ferment for about 1 hour. This will develop the flavor and ensure the perfect dough consistency.
7. Divide the Dough: Once the dough has fermented, lightly dust your work surface with flour. Divide the dough into 4 equal parts. Roll each piece into a ball and let them rest for 5 minutes.
8. Shape the Dough: Gently press each dough ball with your hands to flatten it. Work with flour to avoid sticking. Using your fingertips, press and stretch the dough into large flat circles, as shown in the video.
9. Prepare for Baking: Sprinkle your baking surface with cornmeal to prevent sticking. Place each flattened dough on the surface, drizzle with 2 tablespoons of olive oil, and press down with your fingertips to further stretch and shape the dough.
10. Bake the Flatbreads: Preheat your oven to the maximum temperature it can go (usually around 220-250°C/430-480°F). Place the dough on a baking sheet or directly onto a pizza stone if you have one. Bake each flatbread for about 5-7 minutes, or until golden brown and puffed up. Repeat the process for the remaining dough pieces.
11. Final Touch: Once the flatbreads are out of the oven, immediately wrap them in a clean kitchen cloth to keep them soft and warm.

Cooking Tips:

• Flour Choice: Using a higher protein flour like bread flour will give your flatbread a slightly chewier texture, while all-purpose flour will result in a softer bread.
• Fermentation Time: Don’t rush the fermentation process. It is crucial for the dough to rise properly and for the final texture to be soft and airy.
• Storage: If you don’t plan on eating the flatbreads right away, store them wrapped in a clean kitchen cloth. Once cooled, you can store them in an airtight container or freeze them for later use.

Storage:

• Store the flatbreads in an airtight container for up to 2 days at room temperature. If frozen, they can last up to 2 months. Reheat in the oven or microwave before serving.

Nutritional Facts (Per Flatbread):

• Calories: 250
• Protein: 6 g
• Carbohydrates: 45 g
• Fat: 6 g
• Fiber: 2 g
• Sodium: 300 mg

FAQs:

1. Can I use whole wheat flour?
   Yes, you can substitute half of the flour with whole wheat flour. Keep in mind, the bread will be denser.
2. Can I skip the olive oil?
   Olive oil adds moisture and flavor to the flatbread. You can skip it, but the bread may not be as soft.
3. Why is my dough not rising?
   Check the yeast’s freshness and ensure the water is warm (but not hot) to activate it properly. Also, make sure to let the dough rest in a warm environment.
4. Can I add toppings?
   Absolutely! You can add toppings like sesame seeds, herbs, or cheese before baking to give it extra flavor.

Conclusion: Homemade flatbread is a rewarding and versatile recipe. It’s soft, fluffy, and perfect for wraps, sandwiches, or just dipping in olive oil. While the fermentation process may seem lengthy, the results are worth it, yielding a deliciously airy and chewy bread that’s far superior to store-bought options. Whether you’re new to bread-making or a seasoned baker, this recipe offers a simple way to make bakery-quality flatbread right at home. Enjoy it fresh, and don’t forget to share the experience with your friends and family!