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Basic Flatbread Recipe

Draft 2

As I mentioned in a previous post, I bake bread.1 In response to that post, a reader asked about other kinds of bread I bake.2 So, I thought today I would write about my flatbread recipe.3

All things considered, it’s not much different than the basic bread recipe.45 It also contains between 3 and four ingredients.6 It follows below. As before, it is adapted from this website’s book.

Basic Flatbread Recipe:

Ingredients:
5 pounds flour.7
10 cups water.8
2 heapingish tablespoons salt.9 2 heaping tablespoons yeast.10

Dough Directions:
Mix all ingredients together.
Cover, but not airtight.
Let sit until at least doubled.
Optionally: refrigerate at any point after mixing. This delays souring.
Once risen, I tend to pick up and drop the container holding the dough to deflate it, but that’s mostly just because it’s fun to watch. I have no clue what the effects are on the dough.
Cover airtight.

Baking Basics:
Flour the dough.
Pull out volume of dough desired.
Using plenty of flour, stretch until at desired thinness.
Note: If it begins shrinking, let stand for a few minutes then try again.
Put into oven preheated to hottest temperature for a while.11
Pull out when dry.
Serve.

Draft 1

As I mentioned in a previous post, I bake bread. Now, in response to that post, a reader asked about other kinds of bread I bake.12 So, I thought today I would write about my flatbread recipe.

All things considered, it’s not much different than the basic bread recipe.13 It also contains between 3 and four ingredients.14 It follows below. As before, it is adapted.

Basic Flatbread Recipe:

Ingredients:
5 pounds flour.15
10 cups water.
2 heapingish tablespoons salt.16 2 heaping tablespoons yeast.17

Dough Directions:
Mix all ingredients together.
Cover, but not airtight.
Let sit until at least doubled.
Optionally: refrigerate at any point after mixing. This delays souring.

Baking Basics:
Flour the dough.
Pull out volume of dough desired.
Using plenty of flour, stretch until at desired thinness.
Note: If it begins shrinking, let stand for a few minutes then try again.
Put into oven preheated to hottest temperature for a while.18
Pull out when dry.
Serve immediately19


  1. or at least, I used to bake bread and still know how to

  2. the actual comment was “Didn’t you start making flatbread? Is that worth mentioning?”

  3. I also didn’t have anything else on my mind

  4. I don’t really feel like I should link the same post multiple times(?)

  5. although arguably all things considered almost every (food) recipe isn’t that different, since they alI give directions for how to prepare food, and compared to say, how to write a novel, they give more similar information. But I digress

  6. because yeast is optional after batch one (and even at batch one if you like to be risky)

  7. the reasoning is given in the first bread post

  8. astute readers may notice that there is more water here

  9. I like my flatbread a little saltier than my regular bread, but that’s just me

  10. or not

  11. I generally hope for thirty minutes, but any amount of time (including while it’s heating) works

  12. the actual comment was “Didn’t you start making flatbread? Is that worth mentioning?”

  13. I don’t really feel like I should link the same post multiple times(?)

  14. because yeast is optional after batch one (and even at batch one if you like to be risky)

  15. the reasoning is given in the first bread post

  16. I like my flatbread a little saltier than my regular bread, but that’s just me

  17. or not

  18. I generally hope for thirty minutes, but any amount of time (including while it’s heating) works

  19. or not