Cast-Iron Flatbread (Edit recipe)

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This cast-iron flatbread recipe delivers fresh, bakery-style goodness with minimal effort. These golden, pillowy flatbreads have just the right amount of chew. Perfect for scooping, wrapping, or enjoying straight from the pan.

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Original Recipe

PREP TIME

1 hour and 30 minutes

COOK TIME

20 minutes

INGREDIENTS

5

Serves: 6

Ingredients

2 tsp Active Dry Yeast
1 cup Water, warm
1 tsp Kosher Salt
2 cups All Purpose Flour, plus more for kneading
1 Tbsp ARGILOS I (Early Harvest) Extra Virgin Olive Oil (500ml) - Argilos, plus more for pan

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a bowl, mix warm water and yeast. Let it sit for about 5 minutes until foamy.
Stir in the flour and salt. Mix with a wooden spoon until it forms a shaggy dough.
Transfer the dough to a clean, floured surface and knead with your hands until the dough forms into a smooth ball, about 5 minutes. Add more flour, if needed.
Add olive oil to a clean mixing bowl. Transfer the dough ball to the oiled bowl, making sure the dough is coated on all sides. Cover it, and let it rise for about an hour.
On a floured surface, divide the dough into equal portions and roll each into a thin round with a floured rolling pin. This makes about 10 mini flatbreads or 6 larger ones.
Heat a drizzle of olive oil in a cast-iron skillet over medium heat. Cook the flatbreads in batches, 1-2 minutes per side, turning with tongs, until golden brown.
Enjoy warm with your favorite dips, spreads, or as a side to any meal!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	203
Fat:	2 g
Carbohydrates:	35 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	187 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.