A weeknight flatbread recipe that looks and tastes like more effort than it really is-
As an example, an easy flatbread recipe might be something like:
Combine 300 grams AP flour, 185 grams room temperature water (65% hydration), 6 grams kosher salt (2% of the flour by weight), and 1 tsp instant yeast in a stand mixer. Knead on low speed for 8 minutes. Cover and let rest 1 hour. Divide the dough into 3 balls, cover, and let rest another 30 minutes. Heat a skillet over medium high heat. Stretch the doughs out into loose rounds 6-8″ across. Brush each side of the discs lightly with olive oil, and cook 2-4 minutes per side until done and browned to taste. Wrap the finished breads in a clean kitchen towel to keep warm.
This time I replaced 1/3 of the flour weight with Rye Flour (Bob’s Red Mill “Dark Rye”) and substituted Greek yogurt for about 1/3 of the water.
The recipe then becomes 200 grams AP flour, 100 grams rye flour, 125 grams water, 60 grams Greek yogurt, 6 grams kosher salt and 1 tsp instant yeast. It’s still the same basic formula with a couple of other things mixed in. It’s dead simple.
The rye adds a nice complexity and “I don’t know what” that clearly isn’t “white flour”, and the yogurt adds fat and “tang”. Really, almost any other flour would work in place of the rye, and swapping out bread flour for the AP would be great too. It’s very forgiving.
The recipe could also be improved by using cold water and mixing then immediately refrigerating the dough for up to three days. But the point of adding rye and yogurt was to create a finished product that tastes fairly “developed” despite the lack of time involved.
We had it with some cheese and cured meats and it made a nice light weeknight meal.