Easy Rustic Flatbread


Easy Rustic Flatbread


  • whole grain flour – 5 cp + dusting
  • pizza yeast – 1.5 tsp
  • sea salt – 1.5 tsp
  • cold water – 2.25 cp
  • extra virgin olive oil – for the pan and drizzle


  1. Preheat your oven to 425 degrees.
  2. In your KitchenAid mixer, add all dry ingredients and blend together. Then switch to your dough hook and add in the water; blend together for approx 5-6 minutes on low – the dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom. (If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water).
  3. Remove from the mixer and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area.
  4. Sprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have ½” thick circle or oval.
  5. Place your dough onto our cookie sheet, or if your stone was heating in the oven you can remove it and place it onto a heat resistant pad on your counter. Place your desired toppings on the dough and place your cookie sheet or stone on the top rack in your oven for 5-6 minutes. When you first do this, keep an eye on your dough – you don’t want to let it get burned… just crispy.
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