Easy Homemade Flatbread Recipe: Chewy & Crispy Crust

In the bowl of your stand mixer, whisk together the yeast, granulated sugar, and warm water. Loosely cover the bowl and let it sit for 5–10 minutes. You’re looking for a foamy and frothy layer on top, which indicates your yeast is active and ready to work its magic.

Add the all-purpose flour (remembering to substitute 1/4 cup with semolina flour), 1 Tablespoon of olive oil, and salt to the yeast mixture. If you're using optional flavorings like garlic powder or Italian seasoning, add them now. Mix on low speed with the dough hook attachment until all the ingredients are just combined, which should take about 2 minutes. The dough should be thick, yet soft and slightly sticky, and should begin to pull away from the sides of the bowl. If it’s too sticky to handle, add more flour, 1 Tablespoon at a time, until it reaches a soft, slightly tacky consistency. Resist the urge to add too much!

Keep the dough in the mixer (or if you were hand mixing, transfer it to a lightly floured surface) and knead for an additional 6-8 full minutes. The goal is to develop the gluten, which gives the flatbread its structure and chew. If kneading by hand, use a push-and-fold motion, turning the dough as you work. If the dough becomes too sticky, sprinkle just 1 teaspoon of flour at a time onto the dough or your work surface. You want a soft, slightly tacky dough, not a dry one. After kneading, the dough should still feel soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise.

Lightly grease a clean bowl (I often use nonstick spray) and place your kneaded dough inside. Cover the bowl tightly with plastic wrap, aluminum foil, or a clean kitchen towel. Allow the dough to sit and rest at room temperature for about 45 minutes. It should slightly rise. After this initial rise, you can proceed with the recipe, or you can refrigerate the covered dough for up to 2 days for make-ahead convenience.

While your dough is happily resting and rising, take this time to prepare your favorite flatbread pizza toppings.

Preheat your oven to a blazing 475°F (246°C). A high temperature is crucial for a perfectly crispy crust! If you're using a pizza stone, place it in the oven now to preheat with the oven for maximum crispiness.

Once the dough has rested, gently punch it down to release any accumulated air. Divide the dough in half. On a work surface lightly dusted with our special fine semolina flour, and with floured hands, work with one dough piece at a time. Begin shaping and stretching the dough until it’s about 1/4 inch thick. A floured rolling pin can help achieve a wonderfully thin crust. Don’t worry about making a perfect circle; rustic shapes are charming! Repeat with the second piece of dough. Carefully transfer both shaped pieces of dough to a parchment paper or silicone baking mat-lined baking sheet, or directly onto your preheated pizza stone.

Gently poke your fingers all around the surface of each flatbread, or prick a few holes with a fork. This simple step helps prevent large air bubbles from forming during baking, ensuring a more even crust. Drizzle or brush each flatbread with 1 teaspoon of olive oil. This creates a barrier that helps prevent a soggy crust, especially important when adding moisture-rich toppings. Now, pile on your favorite toppings!

Bake for 15–20 minutes, or until the crust is beautifully golden brown and the toppings are bubbling and browned to your liking. The high heat will create that irresistible crispy crust.

Carefully remove the flatbreads from the oven. Slice them with a pizza cutter or sharp knife and serve warm.

If you happen to have any leftovers, cover and store them in the refrigerator for up to 1 week.