Ola Rokita

Hi! I am Ola and I want to share with you my simple baking recipes that can change your life and how you feel.
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Flat Bread

Ola Rokita23 April 2020Comments (0)

Baked Flat Bread

To reduce calories yet still enjoy fresh bread, I often make flat bread because it’s quick, simple to make, and tastes delicious.

This type of crisp and thin bread is also great to serve with different types of dips or with cheese and wine. Personally, I prefer it over crackers. The kids also love munching on this bread even when served plain.

Enjoy fresh baked bread everyday at home

Flat bread is also extremely easy to make, with very few basic ingredients, such as flour, yeast, and water.

The other advantage of this wonderfully simple recipe is that you can refrigerate the dough for up to three days and then bake fresh bread each day. Simply divide the dough into three portions, use one immediately, and then save the other two for the following days.

Less is more when it comes to flat bread

To feel like you’re eating plenty, but not consuming as many calories, roll out my dough into super thin pieces. To the point where it’s almost translucent. This helps make the bread extra crispy and very airy.

Baking flat bread requires plenty of heat

Baking flat bread requires very high temperature. I would not dip below 450 degrees Fahrenheit or 230 degrees Celsius. It’s also helpful if you have a pizza stone for your oven so you can directly bake your bread on the stone.

Best flour to use for baking your bread

For this recipe I chose wheat flour from Poland, type 550. You can also bake a healthier version using whole wheat flour, type 2,000. Or, to mix half of the 550 type and half of the 2,000 type to balance the taste. You can also use all-purpose flour if that’s easier, or the Italian 00 type, but I find that the Polish flour adds a nice wheat-like taste that I prefer.

Flat Bread


  • 5 cups all-purpose flour (Type 550 - at least 11% protein)
  • 2 cups warm water
  • 1 tsp sugar
  • 2 tsp sea salt
  • 1 tsp dry active yeast (10 grams of fresh yeast)
  • 1 tbs olive oil


  1. In a stand-mixer bowl, pour 2 cups of warm water.

    Lukewarm water
  2. Add sugar and two tablespoons of flour.

  3. Mix it with a whisk and add the yeast.

  4. Wait 5-10 minutes for the yeast to activate.

  5. Add salt and the rest of the flour and mix the ingredients with a spoon until combined.

  6. Using a hook tool of your stand mixer, mix the dough on a medium speed for 5-7 minutes.

    mixed dough
  7. If your dough does not start to peal off the walls of the bowl, add 2-3 tbs of flour. Make sure to not add too much flour as it will make the dough less supple.

  8. Once the dough starts to peal off the walls of the bowl, pour in the olive oil.

  9. Mix the dough for 5 more minutes.

  10. Let it rest for at least 45 minutes covered with a clean dish towel.

    expanded dough
  11. Preheat the oven to 500 degrees Fahrenheit or 260 degrees Celsius.

  12. Cut two sheets of parchment paper (25x25 cm or 10 inches x 10 inches)

  13. Once the dough doubles in size, take about 30 grams (1 oz) of dough, sprinkle some flour onto a clean flat surface, and using a roller pin roll out the dough into long and thin pieces. Place them onto the cut squares of parchment paper, about three on each.

    baked flat breads
  14. Bake your bread by placing the parchment paper with the rolled out pieces onto a pizza stone. Bake for about 5 minutes, until the breads start getting a lightly golden tint.

  15. Repeat for the next set of breads. If needed, save left over dough in the fridge for up to 3 days so you can make some more fresh flat bread over the next few days.

  16. Cool off the baked breads for about 5 minutes and enjoy with some cheese, or dipped in olive oil and grated parmesan.

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