Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3/4 cup warm water, about 110°F
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon fine salt
- 2 tablespoons plain yogurt or warm milk
- 2 tablespoons olive oil, plus more for the bowl and pan
- 1 tablespoon sesame seeds
- 1 egg yolk beaten with 1 teaspoon water, for brushing
Method
Recipe by Heather Schiefelbein.
- In a large bowl, stir together the warm water, yeast, and sugar . Let it sit for 5 to 10 minutes, until foamy.
- Add the flour, salt, yogurt or milk, and olive oil. Stir until a shaggy dough forms, then knead by hand for 6 to 8 minutes, or until smooth and elastic. If the dough feels sticky, add a dusting of flour a little at a time; it should be soft but manageable.
- Lightly oil the bowl, place the dough inside, and turn it once to coat. Cover and let it rise in a warm spot for about 45 minutes, or until it looks puffy and nearly doubled.
- Heat the oven to 425°F. If using a skillet finish, place a 10-inch cast-iron or oven-safe skillet in the oven while it heats. If you prefer a straight-oven bake, line a baking sheet with parchment.
- Punch down the dough and divide it into 2 equal pieces. On a lightly floured surface, stretch or roll each piece into a 1/4-inch-thick round or oval.
- Place the dough rounds on a parchment-lined baking sheet, or carefully set one round into the hot oiled skillet. Brush the tops with the egg yolk mixture, then sprinkle generously with sesame seeds. If you like, use the back of a knife to make a few shallow scores across the top for a rustic look and even expansion.
- Bake for 10 to 12 minutes, then rotate the pan or sheet for even browning. Continue baking for 2 to 4 minutes more, until the flatbread is deep golden, lightly crisp at the edges, and cooked through. The bread should feel set in the center and sound a little hollow when tapped underneath.
- For the garlic-herb version, brush the warm flatbread with melted butter mixed with garlic and herbs as soon as it comes out of the oven. Slice and serve warm.
- Texture cues: The finished bread should be browned on top with sesame seeds toasted and fragrant. Inside, the crumb should stay tender and just slightly chewy, not dense or gummy. If the flatbread is still pale or soft in the center, give it another 2 minutes in the oven.
Serving, useful notes and storage
Optional garlic-herb finish: 1 tablespoon melted butter, 1 small garlic clove finely grated, and 1 tablespoon chopped parsley or dill.
Optional everything seasoning version: Swap the sesame seeds for 1 tablespoon everything bagel seasoning, or use half sesame seeds and half seasoning.
Keep the bread tightly wrapped for the next meal and toast slices as it loses freshness. Choose a batch you can finish before it molds; discard moldy bread.
For food safety, cook eggs until the whites and yolks are firm. Use pasteurized eggs if deliberately serving a softer center; people at higher risk should choose fully cooked eggs.
For a little extra lift, let the shaped dough rest for 10 minutes before baking. If you want a softer crust, brush the hot bread with olive oil after baking. For a more savory profile, add a pinch of black pepper or dried oregano to the dough. If using a skillet, a light coat of oil helps the bottom brown without sticking.