no-knead flatbread (for pizza dough)

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recipe for making pizza dough from Steamy Kitchen and taken from the book Artisan bread in five minutes a day. just a few adjustments when i halved the recipe like using table salt i/o kosher.

yields: 4 small naan-shaped (6x9") flatbreads
1 1/4-3/8 c lukewarm water (about 100ºF)
2 1/4 tsp instant yeast
2 1/4 tsp sugar
2 tbsp extra virgin olive oil
1 1/2 tsp table salt
3 1/4 c (16 1/4 oz) unbleached all-purpose flour
1. prepare the dough:
1.  mix the yeast and sugar with the water in a 5-qt bowl, or a lidded (not airtight) food container
2.  mix in the flour and salt without kneading, using a large wooden spoon or just your hands; add olive oil and mix to combine.
3.  cover (not airtight) and allow to rest at room temperature (20-25ºC or 68-77ºF) for about 2 hours.
4.  if not using immediately, refrigerate and use over next 12 days. if you refrigerate at least overnight, you'll develop better flavor in the dough. pinch off a grapefruit-sized piece of dough to make one flatbread. keep the remaining covered loosely in the refrigerator.
2. shape the dough:
1.  dust surface of dough with flour and divide into 4 equal pieces (or just use your grapefruit-sized piece of dough).
2.  stretch surface of dough on each side and tuck under, creating a round, ball with a taut surface. flatten dough ball a little.
3.  if using room-temp pizza dough, you may proceed to rolling/stretching the dough. if dough is straight from the fridge, let the dough balls relax and warm up for 30 minutes on the counter before trying to roll or stretch out (it's hard to stretch cold dough.)
3. rolling/stretching the dough:
1.  dust surface of dough and work surface with flour. with your hands, carefully stretch into a long, thin, oval shape, about 8" x 6". the thinner you can get the dough without tearing, the better. you can use rolling pin (especially if your dough is still a little cold).
2.  if dough is difficult to stretch or roll, let it sit and relax for 10 minutes.
3.  cover loosely with towel as you repeat with remaining dough.
4. baking the dough with topping of choice:
1.  20 minutes before you want to bake preheat to 450ºF and insert an inverted baking sheet or a baking stone on the middle rack (if using a baking stone, preheat stone for at least 30 minutes).
2.  remove the hot baking sheet from oven and set your flatbreads on top, 2 at a time, side by side. brush surface with olive oil and top with your favorite toppings.
3.  place sheet back into oven (if using the baking stone leave in the oven and use a baking peel to place flatbreads or just slide off on parchment paper straight to baking stone, after you've topped the flatbread).
4.  bake in oven for 7-10 minutes until top and bottom of flatbread is golden brown.
- half whole wheat flour and half all-purpose has a nice nutty sweetness
- if you want to use kosher salt, sub 2 1/4 tsp for the 1 1/2 tsp of table salt
Dish   BreadCooking Method   Baked
Main Ingredient   Rice/GrainsPrep Time   less than 15 minutes
Cooking Time   15 to 30 minutes 
Features   Low-Calorie, Low-Fat, Low-Sodium, Vegan, Vegetarian

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