Serves: 2 large flatbreads (enough for 4-8 people depending on your preffered portions)
Prep Time: About 5 minutes
Cook Time: 20 minutes
Notes: For crispier crust, partially bake (cut oven time in half), let cool, then either put toppings and bake as recipe instructs or wrap each flatbread with cling-plastic then place in freezer bags to use when needed. Frozen homemade flatbread should be best used within 1-2 weeks.
Steps:
- Preheat oven to 475 degrees.
- Add flour and salt to a food processor and pulse until well mixed.
- Add water and oil.
- Pulse until a dough ball forms (about 1 minute or so). Scrape down sides as needed.
- Transfer dough ball to a lightly floured surface and knead dough for 1 minute or until the surface of the dough is smooth.
- Divide dough into 2 equal balls.
- Use a rolling pin to roll each dough ball out into a long oval to your desired thickness. The thinner the better.
- Dust 2 baking sheets with cornmeal and place a flatbread crust on each. (you could use a little all-purpose flour for dusting if that’s all you have on hand, but cornmeal is best for texture, flavor, and to prevent sticking).
- Poke entire surface of the flatbread with a fork.
- Bake flatbreads for about 5 minutes or until edges of the flatbread are turning golden and the flatbread is nearly cooked through.
- Remove flatbread from oven. Brush with olive oil, add toppings and bake for another 8-10 minutes. Alternatively, you can skip the toppings and wrap each flatbread with cling-plastic and put into a freezer bag to use another time (see notes at the top). Homemade frozen flatbread is best used within two weeks.