Homemade Flatbread Recipe

Preheat the oven to 500 degrees.

Sift or whisk together flour, sugar and salt in a large bowl and then set it aside.

In a second bowl, add the warm water and add the dry active yeast. Lightly mix with a stainless steel whisk or even just wish the bowl around. You can also use a wooden spoon but sometimes it tends to grab some of the yeast. Set this aside for about 3-5 minutes. The yeast will lightly bubble and/or foam.

When the yeast foams, pour the flour mixture into it and mix with a wooden spoon. When the dough is shaggy, you can use your hands to bring it together a little more. Then add the extra virgin olive oil and again use your hands to pull it together and lightly form it into a ball.

Cover the bowl with a tea towel or plastic wrap and set the bowl in a warm place for 20-30 minutes.

Once the time is up, fully bring the dough together with your hands and place the ball on a floured work surface. Using a stainless steel dough cutter or bench scraper, cut the dough into three equal pieces. Put two back in the bowl and cover and work with one at a time.

Flour the work surface and the rolling pin. Roll across the surface once and then roll into a a rectangle shape. Roll from the middle out until the dough is about 1/4 an inch thick.

Gently lift the dough and place it on a parchment paper lined baking sheet. Top with toppings as desired. Brush the edges with extra virgin olive oil, any of the vegetables showing and drizzle a little over the cheese. Bake for 8 -10 minutes and then immediately remove the parchment paper from the baking sheet to cool. Use 10 minutes if you want a browner crust. It should be done at 8 minutes.

Give the flatbread a few minutes to cool and then slice with a pizza cutter. Serve topped with fresh herbs and enjoy!