Jack's Flatbread

Easy and amazing flatbread

Active time: 40 Minutes • Total time: 4 hours

Posted on May 22, 2019 by Jack McCann
Tags: recipes VEGETARIAN


  • ~ 5 C Organic Flour (bread or AP)
  • 1/2 - 1 T Dried yeast
  • Salt
  • 1 Egg
  • Olive Oil


  • Garlic
  • Herbs
  • Mushrooms
  • Olives
  • Sesame seeds


  1. Whisk egg, ~1.25 C of water, yeast and a heavy pinch of salt in a stand mixer
  2. Switch to dough hook and add in about 2.5 C of flour
  3. Mix for 5-10 minutes, adding flour as needed to get the dough to come together, but erring on the side of a wet dough that is sticky on the sides
  4. Cover and let rise for ~4 hours
  5. Knead dough on a floured surface
  6. Add flour as needed for the dough to be tacky instead of sticky
  7. Cut dough to the desired size, ideally using a pastry scraper
  8. Roll out dough to about half an inch thick, or thinner if you wanted crackers
  9. Place the rolled out dough on floured cutting boards or silplats to rest
  10. Allow to rest for 10-15 minutes, I typically make 3 up to start
  11. Pre-heat a heavy pan over medium heat until it is fairly hot
  12. Add a fair amount of olive oil and start to fry the first flatbread
  13. Roll out another piece of the dough and allow that one to rest on the newly vacated cutting board/silplat
  14. Add oil to the top of the dough frying in the pan and flip over once the bottom is golden brown
  15. Add finishing salt and/or any optional toppings
  16. Once the second side is cooked how you like, transfer to a cooling rack (we like using stainless steel racks)
  17. Rotate the rising dough through the fry pan until all are complete (once you are comfortable with this, you can probably manage two fry pans at once).
  18. After cooled, store the bread in a plastic or better yet silicone bag on the counter or freeze if not using within a couple of days.


This bread also works great as a pizza crust, click the image below for our pizza sauce recipe.

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