Flatbread

Most cultures have a form of flatbread — a leavened dough that is baked for a shorter period of time than a traditional hearth loaf or even a focaccia. Flatbread is a pleasing addition to any meal, and can be prepared in a very hot brick pizza oven that you are using to cook other things — even when it is too hot for a hearth loaf or focaccia bread. Unlike a focaccia, a flatbread is cooked directly on the oven’s cooking hearth.

We often see families in restaurants enjoying flatbread topped with olive oil as an appetizer before a traditional Italian meal. Sometimes, after chatting about ovens with a restaurant owner or pizzaiolo, we have been sent a flatbread with compliments — and to show the pizzaiolo’s skill.

If the dough is pressed even thinner, you can make your own lavash crackers. An added benefit is enjoying the pleasure of a crisp, salty cracker, without having to worry about the trans-fats that make up virtually every commercial cracker.

Basic Flatbread Dough Recipe

1 1/2 cups water
4 TBS olive oil
4 cups bread flour (read our flour page for more information)
2 tsp salt
2 tsp dry active yeast

Using a bread machine, add the water and olive oil, then cover the liquid with flour. Add the salt (half each in two corners), then make a small well in the middle of the flour and add the yeast. Start the dough cycle, which will last for roughly 90 minutes.

Divide your dough into four round balls, and let it rest for an hour.

Toss as you would a pizza, cover with olive oil, a splash of juice from your peeled tomatoes (if you have it), a dash of oregano, and perhaps a little salt.

Cook for two minutes directly on the oven floor.