Flatbreads “My Way”

Name: Flatbreads "My Way"
Total time: 90 min
Ingredients: 1 (.25-ounce) package active dry yeast, 2 1/4 teaspoons; 2 cups unbleached all-purpose flour; 1 teaspoon kosher salt; 2 tablespoons olive oil; semolina flour for dusting

The Estate Bakery

Flatbreads "My Way"

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The Strategy:

Nothing says “Mama Mia!” like pizza piled high with toppings and served ridiculously hot right from your oven. Once you have the basics of this dough, you can drop those pizza delivery apps and make it yourself instead! Since a flatbread is just enough to share, you needn't be heavy-handed with the toppings—making it perfect as an appetizer or served with a salad for lunch.

Makes: 2 flatbreads | Total Time: 90 minutes till it's ready

Ingredients

1 (.25-ounce) package active dry yeast, 2 1/4 teaspoons
2 cups unbleached all-purpose flour
1 teaspoon kosher salt
2 tablespoons olive oil
semolina flour for dusting

Instructions

Make dough

Combine the yeast and ¾ cup warm water in a bowl and let stand until foamy, about 5 minutes.
Add the flour to the bowl of a food processor.
Add the salt and pulse 2 to 3 times.
Add the yeast-water and olive oil.
Pulse until the dough forms a clump around the blade. You can scrape down the sides of the bowl as needed.
Transfer the dough to a lightly floured surface and gently knead into a smooth, firm ball.
Transfer to a bowl coated with vegetable oil spray.
Roll the dough around in the bowl to coat all sides.
Cover with a clean towel and let the dough rise for about an hour.

Shape and bake

Preheat your oven to 450°.
Split the dough in half. Use a rolling pin to roll each dough into an elongated oval (or any shape you choose).
Place onto a baking sheet dusted with semolina flour.
Poke the dough several times with a fork. This will make sure that your flatbread stays flat!
Bake until the edges of the flatbreads begin to turn golden, about 8 to 10 minutes depending on the thickness of your flatbread.
Remove from the oven and brush with more olive oil.
These are ready for your favorite toppings. If you are not topping right away, you might want to bake them a bit longer.

A cook's hands using a heavy wooden rolling pin to roll out soft, pliable yeast dough into beautiful, elongated ovals on a baking sheet lightly dusted with golden semolina flour, with fork pricks decorating the smooth surface.

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The Heart of the Table

Placing a pair of beautifully blistered, golden-edged flatbreads directly onto a rustic wooden board creates an immediate sensory event at the table. As the steam rises from the hot, olive-oil-brushed ovals, the warm aroma of fresh yeast and rich oil fills the air, drawing guests close. These aren't just flatbreads—they are an invitation to share, tear, and gather, serving as a gorgeous, interactive centerpiece that sparks lively conversation and simple culinary joy.

A high-energy indoor evening gathering setting featuring a party of 8 gathered around a beautiful, candle-lit wooden dining table, laughing, pouring glasses of chilled white wine, and sharing freshly baked, olive-oil-brushed flatbread ovals topped with fresh herbs and sea salt in a coastal estate.

Neighborly Grace

THE PRESENTATION: Do not slice these in the kitchen. Place the warm, golden flatbreads entirely whole on a coarse wooden board. Serve with small ceramic bowls of premium extra-virgin olive oil, flaky sea salt, fresh rosemary sprigs, and small dishes of roasted garlic, allowing guests to tear and customize their own slices.
THE POUR: A mineral-forward, crisp coastal white wine like Vermentino, Pinot Grigio, or a bone-dry Sauvignon Blanc beautifully complements the warm yeast and rich olive oil, providing a clean, vibrant contrast that cleanses the palate.
THE VIBE: A bright, relaxed sunset estate social. The atmosphere is warm, elegant, and effortlessly casual, with soft music playing, glasses clinking, and friends sharing fresh flatbreads straight from the hot oven under the open coastal sky.

Chef’s Recommendations

What to Make With It: Caprese Flatbread with Balsamic Vinegar Reduction
Something to Spread on It: Southern Pimento Cheese Spread
Something Fresh Alongside: Balsamic Corn & Watercress Salad
Something to Tear It Into: Tomato Braised Artichokes with Anchovy Pesto Rub

The Estate Table

Build tonight’s menu around this dish.

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Flatbreads “My Way”

Flatbreads "My Way"

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

✨ The Gilded Swaps