No-Knead Flatbread Dough Recipe (as featured at Mountain of the Sun Festival)

As a perfect pairing to the Stone Soup featured in the previous post, try making this flatbread at home. The recipe makes quite a lot and can be stored in the refrigerator for several days. To make it especially flavorful, mix minced garlic and herbs (we used French tarragon and oregano) into the dough.

No-Knead Flatbread Dough

2¾ cups lukewarm water
1½ tablespoons yeast
1½ tablespoons salt
1 tablespoon sugar
5 tablespoons olive oil
6 cups all-purpose flour
Olive oil, for brushing dough
Salt and pepper, to taste
Herbs of choice(optional)
Pizza toppings, if desired

1. Mix water, yeast, salt, sugar, and oil in a large mixing bowl. Add flour and mix until just combined (do not knead). Cover and allow to rest for 2 hours at room temperature. Dough can be refrigerated, covered loosely, up to 12 days.

2. When ready to cook, preheat oven to 450 degrees. Pinch off amount of dough desired and start to form a flattened disk. Use flour, as dough will be slightly sticky. Roll out desired size, place on baking sheet and brush with oil, salt, pepper, and herbs, or top with pizza toppings. 

3. Bake until golden and bubbling, about 10 minutes (alternately, cook the flatbread over a hot grill.)

Source: The Margarita at Pine Creek