Seeded Flatbread

Instructions

1. 1

   Combine warm water and yeast in a large bowl, let sit for 2 minutes until foamy. Add flour, olive oil, and salt, mixing until a shaggy dough forms.

   Tip: Using water that is too hot will kill the yeast, so aim for around 40°C.

2. 2

   Knead the dough by hand or with a stand mixer for 5-7 minutes until smooth and elastic. The dough should be slightly sticky but manageable.

   Tip: If dough is too sticky, add a tablespoon of flour at a time. If too dry, add water gradually.

3. 3

   Combine all seeds in a dry pan and toast over medium heat for 3-4 minutes, stirring frequently until fragrant. Let cool slightly, then fold into the dough until evenly distributed.

   Tip: Toasting the seeds enhances their flavor and prevents them from being raw in the final bread.

4. 4

   Cover the bowl with a damp cloth and let the dough rise in a warm place for 30-40 minutes until doubled in size.

   Tip: A warm oven with just the light on is an ideal rising environment.

5. 5

   Divide the dough into 4 equal portions and shape each into a ball. On a lightly floured surface, flatten and stretch each ball into an oval or round flatbread about 8mm thick.

   Tip: Don't worry if the shapes aren't perfectly uniform—rustic is part of the charm.

6. 6

   Heat a large cast iron skillet or griddle over medium-high heat until very hot. Working in batches, cook each flatbread for 3-4 minutes per side until golden brown with light char marks.

   Tip: Don't move the flatbread too early—let it develop a crust before flipping for the best texture.

7. 7

   Transfer cooked flatbreads to a wire rack and immediately sprinkle with fleur de sel while still warm. Serve warm or at room temperature.

   Tip: The salt sticks best to the warm bread and adds a delightful finishing touch.