Cast Iron Flatbread

Easy Cast Iron Flatbread

When the summer heat really hits and we’re mega busy at the farm, a quick hearty lunch is what we need. This easy flatbread is perfect for throwing on the grill or the cast iron and can be made in large batches ahead of time! We keep a nice stack of these in the freezer and toast them up with some dips and salad on those days that we just need something quick and easy to fill our bellies. Make a quick flatbread wrap or dip them in hummus or labneh (one of my fave summer dips!) and you’ve got a meal!

Flatbread

6 cups AP Flour 

1 ¾ cups Water

½ cup Milk

1 tsp Sugar

1 tsp Yeast 

2 tsp Salt 

1 Tbsp Olive Oil

*substitute water for the milk to make it vegan

1. Combine water, milk, sugar, yeast, and 2 cups of flour.

2. Add the salt, olive oil, and remaining flour and mix until the dough comes together.

3. Knead the dough until smooth and elastic, about 10 minutes.

4. Lightly oil and allow to rise for 1 hour.

5. Divide into 16 pieces, cover, and let rise for 10 minutes.

6. On a lightly floured surface, roll the flatbreads to about 1/4” thick and bake on a hot cast iron or grill, about 30 seconds per side.

Leftovers from our Middle Eastern inspired farm lunch - cast iron flatbread, carrot hummus, labneh with za’atar, fattoush, local lamb skewers, and blistered shishito peppers