Makes 20 thin bread sheets
Ingredients
- 3/4 cup (4 oz) bread flour or all-purpose flour
- 1/4 cup plus 2 tablespoons water, plus more as needed
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoon kosher salt
- 1/2 cup olive oil
- 2 tablespoons coarse salt
Directions
- Preheat the oven to 450°F.
- Combine the flour, water, extra-virgin olive oil, and salt in the bowl of an electric mixer fitted with the dough hook. Mix for about 5 minutes to develop the gluten and tighten the dough; the dough should be firm to the touch and smooth. The water needed may vary depending on the flour. Adjust the dough with additional flour or water, as needed, to achieve the desired consistency. The dough should look like a very soft pasta dough but it should not be sticky, and should be firm but soft.
- Form the dough into a ball and wrap it in plastic wrap. Allow the dough to rest, about 30 minutes.
- Divide the dough into 3-ounce pieces. Flour each piece well and then run it through a pasta machine. Using the tines of a fork, prick the entire surface of the flat bread; this will allow steam to escape.
- Bake the bread on a sheet pan until golden brown, 3 to 4 minutes.
- As soon as the bread is removed from the oven, brush it with the olive oil and sprinkle it with the coarse salt. The olive oil can be infused with garlic, rosemary, and thyme or other aromatics, if desired.
Just tried to make this recipe and it seems like the flour measurement is incorrect. It says 3/4 cup flour and 3/4 cup water, which is way too liquid. We ended up adding quite a bit more flour to get it to a consistency that wasn’t runny. Was the flour quantity supposed to be 3-to-4 cups instead of 3/4 cup?
Hi — thanks for checking in about this one. Sorry you had trouble! I did a little digging, and this ratio seems like it could be off. For this sort of flatbread, we aim for the water to be about 70% of the amount of flour, so for 4 oz of flour, it would be about 3 oz, which is half of what’s called for here. I’m going to update the recipe for now and give it a test to double check!
Can this dough be made the day ahead and kept, well-wrapped in plastic, in the fridge?
Yes, absolutely! For rolling the dough, start at the lowest (thickest) setting and work your way down to a 5 or 6, ideally.
Also, what setting on the pasta machine is best for this?