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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.4,5 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↩︎