Flatbread from the flatlands…and friends


Not much writing has been done around here.  I have been cooking and baking, I just haven’t taken the time to sit down and write.  Part of it was lack of inspiration and the other part was I was doing other stuff. I think that pretty much covers it. I like Facebook because I can just do a quick shout out without getting all wordy and grammary and technical. I should probably use the Gravy Company Facebook page a bit more often. I will work on that.

I was reading all around the internet, during the last few months, looking for inspiration.  Oh, I was inspired. Inspired to sew, to read, to paint, to volunteer, bake for friends, even wash windows. Inspired to do anything…but write. It happens. I’ve learned to just go with the flow. I know the inspiration to write will eventually come back. That is how I stumbled across this recipe. It was just the boost I needed to get the old fingers typing away. But first, I had to cook.

I had read about no knead breads for quite some time. The thing I totally love about making bread is the kneading.  That explains my hesitancy to trying the no knead recipes. Then, my friend, who writes Unorthodox Foodie, posted this link to a recipe. I love flatbread, but never can remember to make it soon enough.  This recipe solves that problem. You mix up the dough in the morning (if you can really call it mixing) and let it sit on the counter all day. Then, bake it off for dinner.  If something comes up and you can’t use it for dinner, just leave it in the bowl and bake it the following day.

No kidding. It works! Give it a try. I even used it as a pizza dough.  Read my notes at the end of the recipe. (you all know I can rarely leave a new recipe untouched)

 Lazy Woman’s Flatbread

Adapted from a recipe posted by Linnet Moss in Food and Wine and linnetmoss.com,

2 cups flour

1/4 teaspoon yeast

1 cup plus 1/4 cup water (I used all of it, every time)

small pinch of salt (I used 1 tsp)

grated cheeses of your choice, not too much…this is flatbread. Use more for pizza.

2 or 3 cloves garlic, minced

olive oil

rosemary or your favorite Italian spice blend or basil or any combination of seasonings


In the morning, mix the flour with the yeast and salt.  Add the 1 cup of water and stir.  Keep adding the 1/4 cup of water slowly until the dough is fully moistened; you may need slightly more or less water. (I just dumped the total amount of water in and took my chances on if it was enough or not. I say use the entire amount of water. I have no way of ever knowing if it was too much or not enough.) This is too easy.



Scrape it together into  a ball and cover loosely with plastic wrap topped by a tea towel.  Allow to sit in a room temperature spot until it is time to make dinner.














When you check on the dough 8 to 9 hours later, or the next day (the longer, the better), it should have leveled off in the bowl and produced lots of bubbles on the surface.  There will be a delicious yeasty scent.


Take a sheet or jelly roll pan and film it generously with olive oil, then dump out the wet dough and flatten it into a large rectangle with well oiled hands.  Top with the garlic, rosemary or other seasonings, and finally the cheese.

Bake in the oven at 425 degrees for about 12 minutes, keeping an eye on things, or until the cheese is toasted and the crust golden.


You know I can’t leave well enough alone.  Here are some little extra things I did.

For the flatbread, I used a half sheet baking sheet, approximately 12″ X 18″.  It made for a thinner flatbread. I found that it needed extra salt. I sprinkled kosher salt on the top along with parmesan cheese and garlic, then baked. We had it with Italian Pantry soup.  It would be so good with Hummus. Next time, I will add the teaspoon of salt to the crust mixture.

For pizza, I used a smaller baking sheet for a little bit thicker crust, approximately 10″ X 15″. Again, because the crust was lacking that certain “somethin-somethin” when I made the flatbread, I added that 1 teaspoon kosher salt instead of the pinch called for in the recipe. I found it helped. I also had to bake it a bit longer.  Just keep checking the bottom of the crust. You will see it become a golden, crusty goodness and know that it will be done. Start checking at 15 minutes and then every 5 minutes until it is done to your liking.



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