Easy Flatbread Dough

• servings: 2 - 12 inch flatbreads
• active time: 30 minutes
• total time: 1.5 hours

Ingredients

241 grams (1¾ cups) bread flour, plus more for dusting

1½ teaspoons instant yeast

¾ teaspoon table salt

¾ cup plain whole-milk

Greek-style yogurt

1 tablespoon honey

Directions

1. In a food processor, combine the flour, yeast and salt, then process until combined, about 5 seconds. Add the yogurt, honey and ¼ cup water. Process until the mixture forms a ball, about 30 seconds; the dough should be tacky to the touch and should stick slightly to the sides of the bowl. If it feels too dry, add more water, 1 tablespoon at a time, and process until incorporated. Continue to process until the dough is shiny and elastic, about

1 minute

2. Transfer the dough to a lightly floured counter. Flour your hands and knead the dough a few times, until it forms a smooth ball. Divide the dough in half and form each half into a taut ball by rolling it against the counter in a circular motion under a cupped hand. Space the balls about 6 inches apart on a lightly floured counter, then cover with plastic wrap. Let rise until

doubled in volume, 1 to 1½ hours.

3. About 1 hour before baking, heat the oven to 500°F with a baking steel or stone on the upper-middle rack. Working one at

a time, gently stretch each ball on a lightly floured counter to an oval approximately 6 inches wide and 12 inches long. The dough is now ready to top and bake, see recipes p. 448-449.

Notes

Start to finish: 1½ hours (30 minutes active) Makes two 12-inch pizzas or flatbreads

This versatile dough is a breeze to make in a food proces-

sor and can be used for pizzas with various toppings or

Middle Eastern-style flatbreads. The addition of Greek yogurt helps create a supple dough that's easy to work with and bakes up with a chewy-soft crumb and subtle richness. For convenience, the dough can be made a day in advance. After dividing the dough in half and forming the pieces into rounds, place each portion in a quart-size zip-close bag that's been misted with cooking spray, seal well and refrigerate overnight. Allow the dough to come

to room temperature before shaping

Don't undermix the dough in the food processor; it needs a full minute of processing to build the gluten that provides structure and strength. When done, the dough may be warm to the touch:

this is normal.