Crispy Thin Pastry Bread

Ingredients

• 2 cups All‑purpose flour (sifted)
• 3/4 cup Warm water (around 40°C (lukewarm))
• 2 tablespoons Olive oil (plus extra for brushing)
• 1 teaspoon Salt (fine sea salt)
• 1 tablespoon Optional herbs (za'atar, dried oregano, or sesame seeds) (sprinkled on top before baking)

Instructions

1. Combine dry ingredients

   In a large mixing bowl, whisk together the sifted flour and salt until evenly distributed.

   Time: PT2M

2. Add wet ingredients and mix

   Create a well in the center of the flour mixture, pour in the warm water and 2 Tbsp olive oil, then stir with a wooden spoon until a shaggy dough forms.

   Time: PT3M

3. Knead the dough

   Turn the dough onto a lightly floured surface and knead for about 5‑7 minutes until smooth, elastic, and no longer sticky.

   Time: PT7M

4. Rest the dough

   Cover the dough with a clean kitchen towel and let it rest for 5 minutes. This relaxes gluten and makes rolling easier.

   Time: PT5M

5. Roll out thin layers

   Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion as thin as possible (about 1‑2 mm), aiming for a translucent sheet.

   Time: PT5M

6. Prepare for baking

   Place the rolled sheets on a parchment‑lined baking sheet. Brush the surface lightly with olive oil and sprinkle optional herbs or sesame seeds if desired.

   Time: PT2M

7. Bake

   Preheat the oven to 220°C (425°F). Bake the flatbreads for 8‑10 minutes, or until they turn golden‑brown and emit a fragrant aroma.

   Time: PT10M

   Temperature: 220°C

8. Cool and serve

   Remove the breads from the oven, transfer to a wire rack, and let cool for 2 minutes. Serve warm with hummus, labneh, or your favorite dip.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

28 g

Fat

6 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour: Bread flour, Whole‑wheat flour (will be denser)
• Instead of Warm water: Milk (for richer flavor), Plant‑based milk
• Instead of Olive oil: Vegetable oil, Melted butter
• Instead of Salt: Kosher salt (use 3/4 tsp), Table salt
• Instead of Optional herbs (za'atar, dried oregano, or sesame seeds): Paprika, Sumac

Equipment Needed

• Large mixing bowl
• Wooden spoon or spatula
• Rolling pin
• Baking sheet
• Parchment paper (optional)
• Pastry brush (optional)

Critical Steps — Do Not Skip

• Kneading until the dough is smooth and elastic (Step 3).
• Rolling the dough to a paper‑thin thickness (Step 5).
• Baking until golden but not over‑browned (Step 7).

Chef Tips from the Video

• For extra flavor, replace half the water with plain yogurt before mixing.
• Add a pinch of sugar to the dough to promote a slight caramelization.
• If you like a smoky taste, briefly grill the baked flatbread over medium heat.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Re‑heat in a 180°C oven for 3‑4 minutes to restore crispness.

Freezer: Wrap tightly in foil and freeze for up to 1 month. Thaw at room temperature and re‑bake briefly.

Room temperature: Best eaten fresh; can stay at room temperature for 2‑3 hours if covered.

Make-Ahead Tips

• Prepare the dough a day ahead, cover tightly, and refrigerate. Bring to room temperature before rolling.
• Bake all flatbreads, then freeze; re‑heat directly from freezer for a quick snack.