It's easy to
double this recipe if you want to make more than one loaf. The bake is quick, so
you can let the second loaf sit and wait its turn while the first is in the oven.
This flatbread can be split and used for sandwiches or enjoyed on its own.
Yields one 10x6-inch flatbread.
5-1/3 oz. (1
cup plus 3 Tbs.) unbleached all-purpose flour
5-1/3 oz. (1
cup plus 3 Tbs.) durum flour, also called extra-fancy pasta flour
1/4 tsp. instant
(such as Red
Star's QuickRise, Fleischmann's Bread Machine Yeast or Rapid Rise, or Saf Instant)
1 cup lukewarm
1 Tbs. extra-virgin
olive oil; more for topping the loaf
1 tsp. salt
A mix of herb
leaves, such as rosemary, thyme, sage, flat-leaf parsley, summer savory, oregano,
and chives (about 1 cup, loosely packed)
flours and yeast in a large bowl.
Add the water
and oil; mix with your fingers just until combined smoothly.
The dough will
be wet and sticky. Cover the bowl with plastic and let rest for 15 to 20 minutes.
After this rest
(called an autolyse), mix in the salt.
Knead on an
unfloured work surface.
To knead, squeeze
the dough vigorously between the thumbs and index fingers of both hands.
Move along the
length of the dough, squeezing hard enough to make holes where your thumbs and fingers
The dough will
be sticky, but don't add flour - use a dough scraper instead.
Flip and repeat,
squeezing along its length.
and flipping for 5 to 10 more minutes.
dough will come together and feel smooth, but if it's still sticky, don't worry
- the texture will improve during fermentation.
an unoiled bowl and cover with plastic.
After 30 minutes,
lightly flour the dough's top and the work surface and then turn the dough out of
the dough to flatten it but not to completely deflate it.
Fold the dough
into a tight square package, folding top down, side over, bottom up, and side over
as you'd fold a handkerchief.
Return it to
the rising bowl, covered with plastic, for 30 minutes.
flattening, flouring, and folding.
Let the dough
ferment for 2 to 3 more hours, until doubled in volume and full of large bubbles.
It should spring
back when you press it.
Pull the dough
out of the bowl, flour it well, and tuck the edges in to make a smooth package.
Don't pop the
bubbles, but do tighten. Flour, cover with plastic, and let rest for 10 to 15 minutes.
hands, gently press and stretch the dough into a 10x6-inch rectangle that's a scant
a sheet of floured parchment. Flour the dough again.
With a slender,
floured rolling pin, roll out one-quarter of the long side of the dough, making
a thin flap to cover the thicker, unrolled portion of the dough when folded over.
Press with the
rolling pin where the thin sheet joins the dough to make a sharp demarcation.
If needed, use
more flour to keep the dough from sticking.
thick half of the dough with water.
Dip the herb
leaves in water (shake off excess droplets) and arrange them on the thick portion
of the dough.
It's okay to
crowd the leaves a little (they'll spread a bit after rolling), but don't overlap
Fold over the
thin sheet of dough to cover the herb leaves completely.
Tuck the edges
under and pat gently to push out any air bubbles.
the short end, roll lightly with a floured rolling pin until the herbs come into
sharp relief but have not popped through and the trapped air is expelled.
Be gentle during
rolling, even though you'll end up deflating the dough, and aim for an even shape.
on the dough and cover with plastic.
Let proof until
thicker and puffy, about 2 hours.
To test, press
the dough: the indentation should fill in slowly.
An hour before
the end of the proof, put a baking stone in the top third of the oven; heat the
oven to 450°F.
When the dough
is fully proofed, brush off the flour with a dry pastry brush and then smear with
a thin layer of olive oil (about 1 tablespoon).
Dimple the loaf
all over with your fingers, poking in between the herb leaves, pushing down to the
bottom of the dough without breaking through.
parchment and dough to the hot baking stone.
Bake the dough
on the parchment until deep golden all over, about 15 minutes, rotating after 10
will darken in the oven, but it won't catch fire.
bread to a rack and enjoy soon: it's best still warm.
(per serving): Size: based on twelve servings, Calories (kcal): 100, Fat (kcal):
1.5, Fat Calories (g): 15, Saturated Fat (g): 0, Protein (g): 3, Monounsaturated
Fat (g): 1, Carbohydrates (mg): 18, Polyunsaturated Fat (mg): 0.5, Sodium (g): 350,
Cholesterol (g): 0, Fiber (g): 2.