Pizza dough flatbread

I saw this easy recipe on The Today Show but since their website can be hard to search, I’m going to archive the recipe/method here. I’m going to certainly use the store-bought method at our next gathering. Maybe with the ranch spinach dip I just blogged about!

Flatbreads (if making from scratch)
1/4 cup whole-wheat flour
3 1/2 cups all-purpose flour
2 teaspoons yeast
2 teaspoons kosher or sea salt
2 teaspoons evoo (extra-virgin olive oil)
2 tablespoons fennel seeds
1 2/3 cups warm water

Store-bought
If store-bought, cut into small balls and let rest at room temperature. On a lightly floured work surface, roll dough out as thinly as possible (almost see-through). Sprinkle with fennel seeds and roll a few times to “secure” them. Cut into strips or triangles or leave whole. Lay onto oiled sheet trays and drizzle with more oil. Bake at 400 degrees for 6-8 minutes until lightly browned and crunchy. Cool and serve.

If making from scratch
In the bowl of a standing mixer combine flours with dough hook attachment. Add remaining ingredients and “knead” in the mixer for about 3 minutes. Remove hook. Cover and let rise by double — about 30 minutes. Separate into 4 or 5 balls and let rest 30 minutes. Heat oven to 400 degrees. On a lightly floured work surface, roll dough out as thinly as possible (almost see-through). Cut into strips or triangles or leave whole. Lay onto oiled sheet trays and drizzle with more oil. Bake 6-8 minutes until lightly browned and crunchy. Cool and serve.

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One thought on “Pizza dough flatbread”

  1. I made these for our New Years Eve party and they were a hit. I used the store bought method and did 2 batches. One with just salt and one with fresh rosemary (from my garden) and garlic, both minced very finely. I think many preferred the herbed one than the plain. I’d suggest baking for around 10 minutes, 6-8 in my 400 degree oven wasn’t quite enough. 11-12 minutes was just too dark.
    ~C

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