Terry's Home Made Flatbread



  • 2 packages active dry yeast

  • 1 tablespoon sugar

  • 2 tablespoons flour

  • 3/4 cup water at 120 to 130 degrees


  • 6 cups flour

  • 1 tablespoon salt

  • 1 1/2  to 2 cups water at 120 to 130 degrees

  • 1/4 cup extra virgin olive oil plus extra for greasing the bowl 



  • Combine yeast, flour, and sugar, whisk into water. Let sit 30 minutes, it should be foamy. If not start again, yeast could be bad.


  • Put flour and salt into in large bowl, add yeast mixture, then add water. Start with 1 1/2 cups, , add olive oil and stir well with wooden spoon to combine. Add more water if dry. Dough should be slightly sticky and moist.

  • Remove to board and knead about 20 times. Grease bowl with olive oil, put dough back in bowl and coat dough lightly with olive oil. Cover with plastic wrap and a dish towel. Put in a warm place, 75 to 80 degrees. Let rise until doubled in size about 1 1/2 hours.

  • Punch down, knead 2 to 3 times.Form into ball, cut into 4 equal parts, form each into a ball.Put on large baking sheet or two smaller ones. Cover with plastic wrap and let rise about 30 minutes. Separate each ball into 2 equal parts, flatten with palm of hand, stretch into rectangles about 10 x 4 inches.

  • After all have been shaped, brush with olive oil. You may bake at 425 for 10 minutes or until crispy or grill. Make sure the grill is medium hot. Put on grate, close lid, grill about 3 to 4 minutes. Check to make sure its not too hot. Flip to other side, close lid, cook for 2 to 3 minutes longer. Remove, cool and enjoy. Makes 8 large pieces of flatbread.

Dirk FucikSide Dishes