Step-by-Step Instructions
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Activate Yeast: If using active dry yeast, combine ¼ cup warm water ($110^\circ\text{F}$), a pinch of sugar, and 2 tsp yeast in a bowl. Let sit for 5 to 10 minutes until frothy. (If using instant yeast, mix directly into dry ingredients).
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Form the Shaggy Dough: In a large bowl, whisk 4 cups flour, 2 tsp salt, 2 tsp sugar, and instant yeast (if using). Create a well and pour in 1½ cups warm milk, ¼ cup olive oil, and the activated yeast mixture. Stir until a shaggy dough forms.
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Knead for Structure: Knead by hand for 8 to 10 minutes (or 5 to 7 minutes in a stand mixer with a dough hook) until dough becomes smooth, elastic, and slightly tacky without sticking to clean fingers.
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Bulk Fermentation: Place dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rest in a warm spot for 1 to 1½ hours until doubled in volume.
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Portion and Bench Rest: Punch down dough and divide into 4 large or 6 to 8 smaller portions. Roll into smooth balls, cover with a towel, and let rest for 10 to 15 minutes to relax gluten tension.
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Roll and Secondary Proof: Roll each ball on a floured surface into a circle roughly ½-inch thick. Place on parchment paper, cover loosely, and let proof for 20 to 30 minutes until puffy.
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High-Heat Bake: Preheat oven to $475^\circ\text{F}$ ($245^\circ\text{C}$) with a pizza stone or inverted baking sheet inside. Slide proofed dough rounds directly onto the hot surface and bake for 5 to 7 minutes until ballooned and blistered with light golden spots.
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Brush and Garnish: Remove from oven, brush immediately with extra virgin olive oil to lock in moisture, and sprinkle with nigella seeds, sesame seeds, or flaky sea salt.
| Cooking Method | Bake / Fry Time | Technique Key |
| High-Heat Oven Method | 5–7 mins at $475^\circ\text{F}$ ($245^\circ\text{C}$) | Bake on preheated pizza stone or inverted baking sheet. |
| Stovetop Skillet Method | 2–3 mins first side, 2 mins flip | Fry in a dry cast-iron skillet over medium-high heat until it swells. |
| Nutritional Profile | Amount Per Serving (1 Flatbread / 1/6th of batch) |
| Calories | ~380 kcal |
| Protein | 9.5 g |
| Total Fat | 11 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 2.5 g |
| Sodium | 780 mg |
Storage & Freezing Guidelines
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Room Temperature: Store completely cooled flatbreads in an airtight plastic bag for up to 3 days.
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Freezing: Wrap individual flatbreads in plastic wrap and store in a freezer bag for up to 3 months.
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Reheating: Reheat in a dry skillet over medium heat for 1 to 2 minutes per side, or wrap in foil and warm in a $350^\circ\text{F}$ ($175^\circ\text{C}$) oven for 5 minutes.
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