The other day, we decided to make a flatbread after seeing figs in the grocery store. Then, as we were constructing our dough, we thought back to a recent comment that our friends over at Heat n’ Eat posted in response to our Campout Pizza recipe. Borrowing from the idea they gave us, we figured we should switch it up a bit and make a dough without yeast for maximized thin crust crispiness.
We are glad we tried making the yeast-free dough for a few reasons! First, it gave us a much flatter (as to be expected) dough that got extremely crispy with less cooking time. Second, without the rise time, this was a much faster dough to whip up. We definitely plan to build this type of dough into our regular rotation for our homemade pizzas/flatbreads!
For its inaugural usage, we built a Bacon and Fig Flatbread.
Time: 45 Minutes
- 1 Cup of All Purpose Flour
- 3 Tablespoons of Olive Oil
- 1/3 Cup of Warm Water
- 1 Teaspoon Salt
- Combine your flour and salt in a mixing bowl.
- Add in your olive oil and water.
- Fold all of your ingredients together until a dough starts to form.
- Switch from folding to kneading by hand until your dough comes together nicely in a big ball.
- Wrap your dough ball in plastic wrap, and allow to sit on the counter for 15-90 minutes (the longer the better) to hydrate.
- When you’re ready to build, preheat your oven to 415 degrees F, and place your pizza stone in the oven to warm up as well.
- Place your dough ball on parchment paper, and use a rolling pin to form your desired shape and thickness for your dough.
- Arrange your toppings.
- Bake for 15 minutes to cook your dough.