Welcome to Marmee's Pantry

Welcome to Marmee's Pantry

Thursday, February 6, 2014

Homemade Soft Flatbread

Hello, my name is Kim and I'm a bread-head

If it's bread, you know that I will probably LOVE it. Are you the same way? I've made our own family bread for years and I have recently started making my own Ezekiel Bread, but I also enjoy that lovely, soft flat bread (some call it Naan). 

Soft yummy flat bread makes wonderful quick sandwiches with spreads, chicken salad, thin-sliced turkey or chicken, a twist on tacos or burritos ~  with sprouts, guacamole . . . put it apart and dip pieces in hummus or guacamole . . . mmmm . . . the list can just go on and on. 

Flat bread is very easy, although just a little time consuming, to make ~ 

You will need: 

~1-1/2 c. warm milk
~1/2 ts. yeast
~1 ts. sugar (I use Turbinado Sugar a.k.a. Sugar in the Raw)
~1 ts sea salt
~3-1/2 to 4 c. flour
~4-5 TB melted butter
~olive oil
~1/4 ts garlic powder or granules (optional)
~sea salt for sprinkling (optional)
~herb blend (optional)
~medium-to-large bowl, for mixing
~large glass OR ceramic mixing bowl, for rising in warm oven
~baking stone OR cookie sheet (stone is best)
~rolling pin


1) pre-heat oven to 200* (F) or set on "warm"

2) gently warm milk; no warmer than you would give a baby

3) add yeast and sugar to milk and let stand for about 5 minutes

4) in a bowl, mix salt and flour; work through to blend with your fingers

5) gently pour in the yeast mixture into a bigger bowl and add the flour mixture ~ a little at a time ~ to form the dough 

6) sprinkle some flour onto your counter or large cutting board and dust your hands with a little flour, knead dough for about 8 to 10 minutes. As you're adding the flour to your dough, I don't recommend using more than 4 c. The bread will end up flaky instead of smooth

7) pour JUST ENOUGH olive oil in a large glass OR ceramic bowl to rub on the bottom and sides of the bowl

8) form dough into a ball and put in oiled bowl; TURN OVER OFF and let rise in warm oven for 2 hours

9) when dough has risen, punch it down and divide it up into 10-12 pieces and roll into balls and place on cutting board, counter or other smooth, clean surface

10) WHILE YOU ARE MAKING THE DOUGH BALLS, put your baking stone(s) in the oven and heat up to 500* (F)

11) cover dough balls with a clean kitchen towel and leave them for 30 minutes

12) with your rolling pin, roll EACH dough ball out to about the size of a small tortilla

13) carefully place the dough onto the baking stone ~ you can get 3 . . . maybe 4 . . . on a large stone 

***IF you want to sprinkle a little garlic or herbs on your flatbread, now is the time to do it

14) bake for 3-5 minutes ~ watch them ~ they will bubble-up :-) 

15) when you remove them, stack them on a plate on top of each other so that they flatten out; spread just a little butter on each side

16) ENJOY!

Blessings from Ohio . . . Kim<><


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