These soft and chewy flatbreads are accompanied by an easy, but addictive, salted honey butter.
About the author: Carrie Vasios Mullins is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
- Yield:makes 16 flatbreads
- Active time: 20 minutes
- Total time:1 hour 20 minutes
- For Flatbreads
- 4 cups all purpose flour
- 3 tablespoons sesame seeds
- 2 teaspoons kosher salt
- 1/4 teaspoon sugar
- 2 teaspoons instant yeast
- 1 1/2 cups warm water
- 2 teaspoons olive oil
- For Salted Honey Butter
- 8 tablespoons (1 stick) butter, at room temperature
- 3 tablespoons honey
- 1/2 teaspoon large flake sea salt, such as Maldon, or to taste
To make flatbreads: In a large bowl, whisk together flour, sesame seeds, salt, yeast, and sugar. Add water and stir together until mixture comes together. Form dough into a ball and knead for 3 minutes. Coat ball of dough with olive oil, place in a clean bowl, cover with a dish towel, and let sit until doubled in size, about 1 hour.
When dough has doubled, take from bowl and knead for 1 minute. Pull apart into 16 pieces. On a clean, lightly floured surface, roll out one piece of dough until it is 1/4-inch thick. It doesn't have to be a perfect circle. Continue with remaining dough, loosely stacking them on a place or baking sheet if necessary.
Place griddle or large, shallow pan over high heat until a fleck of water dropped onto the surface sizzles. Place one flatbread on pan and let cook until browned in spots, about 1 1/2 minutes. Flip and cook on other side until slightly puffed and cooked though, about another 1 1/2 minutes. Place flatbread on a plate and cover with a dish towel to keep warm while you cook the remaining dough.
To make butter: In a medium bowl, whisk together butter and honey until combined. Whisk in 1/4 teaspoon salt, reserving the rest to sprinkle over the flatbreads as desired.
To serve: Serve the flatbreads while warm, with honey butter on the side.