Mediterranean Flatbread

Mediterranean Flatbread

Yield: 4 8-in. rounds

Active dry yeast - scant Tbsp.
Warm water - 100F 1 cup
All-purpose flour - 2 1/2 cups plus as needed
Semolina flour - 1/2 cup
Sugar - 2 tsp.
Table salt - 1 tsp.
Olive oil - 1/2 cup
Kosher salt -as needed


  1. In large bowl, dissolve yeast in warm water. Let stand 10 minutes, until mixture becomes frothy. Add flours, sugar, salt and 1/4 cup olive oil. Mix until smooth and elastic.

  2. Lightly dust a work surface with flour. Knead dough 2-3 minutes.

  3. Gather dough into ball. Lightly coat with olive oil. Place in well-oiled bowl. Cover with plastic. Let rise in warm, draft-free area until doubled in volume,about 1 hour.

  4. Divide dough into 4 pieces. Roll out into 1/8-in.-thick rounds. Brush with olive oil. Grill on high-heat grill or on hot baking stone in 450F oven until lightly browned on edges and slightly crisp.

  5. Remove from heat. Lightly brush with oil. Sprinkle with kosher salt.