Ingredients
- Scant (slightly less than) 1 tsp active dry yeast
- ¼ tsp sugar
- 3 Tbsp plus 1 tsp olive oil
- 2 tsp salt
- 3¼ cups [455 g] all-purpose flour
- About 3 Tbsp unsalted butter
How to Make It
- In a large bowl, combine the yeast, sugar, and ¼ cup [60 ml] lukewarm water and let the yeast proof (bubble up) for 5 minutes. Add 1 cup [240 ml] of lukewarm (not hot) water, 3 Tbsp of the olive oil, and the salt. Whisk to combine. Add 1 cup [140 g] of the flour and whisk until the mixture is smooth. Add the rest of the flour, switch to a wooden spoon, and stir until a soft dough forms.
- Rub the remaining 1 tsp of olive oil over the surface of the dough and press a piece of plastic wrap onto its surface, to prevent a film from forming. Allow the dough to rise at room temperature for 45 minutes. Because there isn’t a lot of yeast in this dough, it will only rise slightly.
- Punch the dough down. Place it in a lightly oiled zip-top plastic bag and let it continue to proof in the refrigerator for at least 4 hours, or up to 3 days. Again, because it is a flatbread dough, it won’t rise much.
- When you’re ready to grill the flatbreads, remove the dough from the plastic bag and divide it into eight equal portions. Roll or stretch out each portion into a circular flatbread, 10 to 12 in [25 to 30.5 cm] in diameter (it does not have to be perfect).
- Place a small pat of butter on a large griddle or skillet over medium-high heat. Grill the flatbreads, one or two at a time, depending on the size of your cooking surface, until they begin to brown and bubble, 2 to 21/2 minutes per side. They should be lightly browned and crusty on both sides, and cooked through in the center. Transfer to a plate or baking sheet, stacked on top of one another to keep them warm and soft until ready to use.
- Flatbreads will keep, tightly wrapped, for up to 2 days.