Recipe: Basic Weeknight Flatbreads
Do you ever reach the end of the week and feel like there’s absolutely nothing in the fridge and takeout seems to be the only option? This flatbread is for you. Tender yet crisp, it can be turned into pizza, sandwiches, or even fill out a hearty cheese and snack board for Friday movie night.
These flatbreads take about an hour and a half from start to finish, so start them before you grate the cheese, make a sauce, or just continue to stare into the barren fridge any longer.
Pizza Anytime with Fast Flatbreads
Friday night is always pizza night at our house, but I occasionally forget to make pizza dough the night or morning before and need a faster option than our classic pizza dough. That’s how these flatbreads were born. Yes, the dough rises for an hour, but during that time you can preheat the oven and a couple of baking sheets, grate cheese, cut up vegetables, or make a quick pizza sauce. By the time you’re ready with the toppings, the dough will also be ready.
You can also make these flatbreads in advance and keep them stored in the fridge for pizza lunch boxes or topped with egg and avocado for breakfast.
Basic Weekight Flatbreads
Makes4 (6-inch) flatbreads
- 2 cups
all-purpose flour, plus more for kneading
- 1 envelope
active dry yeast (2 1/4 teaspoons)
- 1 teaspoon
- 1/2 teaspoon
- 3/4 cup
lukewarm water (about 105°F)
- 2 tablespoons
unsalted butter, melted and cooled
- 1 tablespoon plus 2 teaspoons
olive oil, divided
Place the flour, yeast, salt, and sugar in a large bowl and whisk to combine. Make a well in the center of the mixture and add the water and butter into the well. Stir with a wooden spoon or stiff spatula until the mixture is sticky but well-combined.
Transfer the dough to a well-floured work surface and knead until smooth and elastic, about 15 minutes. Wipe out the bowl and coat with 1 tablespoon of the olive oil. Form the dough into a smooth ball, turn the ball in the oiled bowl to lightly coat, and place in the bowl. Cover with a clean kitchen towel or plastic wrap. Let the dough rise until doubled in size, about 1 hour. Meanwhile, arrange two racks to divide the oven into thirds. Place a baking sheet on each rack and heat the oven to 425°F.
Transfer the dough onto a clean work surface. Divide into 4 portions (about 4 ounces each). Roll each portion into a ball, then use a rolling pin to flatten into a 6-inch round. Brush each flatbread with 1/2 teaspoon of olive oil. (If making pizza, see Recipe Notes below.)
Carefully transfer the flatbread rounds to the preheated baking sheets, 2 per baking sheet. Bake until the flatbreads are puffed and lightly browned, about 10 minutes. Wrap the finished flatbreads in a clean kitchen towel to stay warm and pliable for serving.
Storage: Store leftovers at room temperature in a zip-top bag for up to 2 days, or freeze for up to 3 months. To reheat frozen flatbreads, wrap in a clean, damp kitchen towel and microwave for 30 seconds or until warm.
To bake as a pizza: Top each flatbread with 2 teaspoons pizza sauce, 3 to 4 tablespoons shredded mozzarella cheese, and 1 teaspoon grated Parmesan cheese. For unbaked flatbreads, bake as directed above. For baked flatbreads, toast in a toaster oven for about 2 minutes or until the cheese melts and the flatbread is warmed through.