Preparation info

  • Difficulty


  • Makes


    large Flatbreads

Appears in

This dough is supple, flavorful, and worth the wait of the rising time. If this is your first time making flatbread on the stove, watch for the small bubbles that pop up all over the surface just after the dough hits the hot pan—it’s incredible. After the bread is flipped over to bake on the other side, those bubbles brown and crisp, adding crunch to the soft, chewy flatbread.


  • Olive oil for the bowl
  • 1 package active dry yeast
  • 1 tablespoon honey
  • ½ cup amaranth flour
  • 3 cups all-purpose flour plus extra for kneading and dusting
  • 1 tablespoon kosher salt


  • Olive oil for brushing
  • A Pinch or two per flatbread of dried oregano, dried cumin, dried chile pepper, sesame seeds, poppy seeds, or other spices, to taste
  • Kosher or sea salt


  1. Lightly oil a large bowl to proof the dough in. Add 1½ cups warm water, yeast, and honey to a bowl. Stir together to combine, and allow the yeast to bloom for about 5 minutes, until it begins to bubble. (If it doesn’t, it may be inactive; throw it out and start over with a new package.)
  2. Add the flours and salt to the yeast mixture and stir to combine. Scrape the dough onto a generously floured surface and knead for about 5 minutes, adding up to ½ cup of flour as needed to keep the dough from sticking, but not so much to dry it out. The dough should stay soft and tacky.
  3. For the first rise, form the dough into a ball and place into the oiled bowl. Cover with a towel and allow to double in size, about 2 hours (see Sidebar).
  4. For the second rise, fold the dough over itself, gently deflating it as you form it back into a ball. Arrange the dough so that the smooth side is facing up and cover with a towel. Let the dough rise for 1½ hours more.
  5. After the second rise is done, scrape the dough onto a lightly floured work surface. Divide the dough into 8 equal pieces. Place a 10-inch cast-iron pan over medium heat.
  6. Working with one piece of dough at a time on a generously floured surface, roll each piece into an irregular circle that will fit within the confines of the 10-inch pan-varying in thickness from ⅛ to ¼ inch. Brush the top of the dough lightly with olive oil and dust with spices, herbs, or a mixture of both, and sprinkle with salt. Transfer the dough to the hot pan and grill, oiled side down, for 3 to 4 minutes. Moving the dough by hand from the counter to the pan requires patience; go slowly, lifting up around the edges and working toward the center until the entire flatbread is off the counter. With a quick and confident hand, move it to the pan to cook.
  7. While the first side is griddling, brush the other side with oil and dust with more spices or herbs and salt. Flip the flatbread over and cook for another 2 to 3 minutes. Move the griddled flatbread to a baking rack. Repeat with the remaining pieces of dough, adjusting the heat and cooking time as you go to keep results consistent. Flatbreads are best when eaten right after they are griddled.