- Preheat oven to 550 degrees.
- Add flour and salt to a food processor and pulse until well mixed.
- Add water and oil.
- Pulse until a dough ball forms (about 1 minute or so). Scrape down sides as needed.
- Transfer dough ball to a lightly floured surface and knead dough for 1 minute or until the surface of the dough is smooth.
- Divide dough into 2 equal balls.
- Use a rolling pin to roll each dough ball out into a long oval to your desired thickness. Thinner is better in this case.
- Dust 2 baking sheets with cornmeal and place a flatbread crust on each.
- Poke the surface of the flatbread all over with a fork.
- Bake flatbreads for 5-8 minutes or until the edges of the flatbread are turning golden brown and the flatbread is nearly cooked through.
- Brush with olive oil and top with desired toppings and bake for another 5-10 minutes or so. Try my Easy Caprese Flatbread!
Use table salt. I’ve tried this with Kosher salt and other larger cuts of salt and they just don’t mix in as well. I rarely use anything but Kosher salt in my recipes, but this flatbread is much better with the smaller grains of salt.
Par-baking the flatbread is a must if you’re looking for a crispy crust. I am still surprised when people say they don’t par-bake their crust! Par-baking allows the inside of the dough to cook without the outside getting dark golden brown. This means that when you top it, it’s not going to get soggy. And when you bake it, it’s going to get perfectly crisp!
Don’t go too crazy with the toppings. As the famous saying goes, less really is more in the case of flatbread toppings. This is an unleavened, thin flatbread crust so it’s not going to hold up to three cups of fresh mozzarella or a mountain of meat. Try adding more flavorful toppings so you need less.
- Category: Main Dish/Appetizer
- Method: Oven
- Cuisine: American/Italian
Keywords: flatbread dough, pizza dough, food processor dough, 5 minute dough