Monday, May 30, 2016

Easy No-Yeast Flatbread Dough

Sometimes lunch annoys me. I'm always in the middle of something when suddenly my stomach starts growling. I try to ignore it but eventually I must give in.

Today I decided to whip up a quick flatbread since its more than just the two of us and this can casually feed a few people. I didn't feel like dealing with making a yeast dough so I found this recipe, altered it a bit, and threw everything in my Kitchenaid. 

It came out crisp and sooooo delicious! Such a simple recipe for a quick lunch or dinner. I used what I had on hand for this one: some leftover vodka sauce, mozzarella, turkey pepperoni and parmesan. I can't wait to try with a ranch base with chicken and turkey bacon. Or Pesto with tomatoes and fresh mozzarella! The possibilities are endless. Top with your favorite flatbread toppings and enjoy in less than 30 minutes!


1 1/3 c bread flour
1 t baking powder
1/2 t salt
1/2 c warm milk
2 T oil (I used canola b/c thats what I have)


1. Preheat oven to 400*. Mix the dry ingredients with the paddle attachment of your mixer. Slowly pour in the milk and oil. Add liquid 1/2 T at a time until a dough forms.
2. Switch to your dough hook and knead 1 minute.
3. Turn dough out onto lightly floured surface, kneed a few times then cover with the bowl for 10 minutes.
4. Roll the dough out onto an ungreased 12" pizza pan or roll it onto an ungreased rectangular cookie sheet. Poke holes with a fork and bake 8 mins with no toppings.
5. Remove the pizza, add your toppings. Cook an additional 15-20 minutes or until desired crispiness. 

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