Traditional Balkan Flatbread

Traditional Balkan Flatbread

Traditional Balkan Flatbread, soft and airy with a golden crust, perfect for serving with kebabs or as a versatile side.

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Prep Time 20

Cook Time 12

Rising Time: 2

Total Time 2 32

Course Side Dish

Cuisine Balkan, Mediterranean

Servings flatbreads

Calories 250 kcal

Equipment

Large mixing bowl
Pizza stone (optional)
Pizza Peel (optional)
Wire rack

Ingredients

1 kg all-purpose flour plus extra for dusting
750 ml lukewarm water
100 ml oil divided into 50 ml + 50 ml
21 g salt
14 g active dry yeast
12 g sugar

Instructions

In a small bowl, mix 2 tablespoons of flour (from the total amount), yeast, sugar, and 250 ml lukewarm water. Stir until smooth and let it sit in a warm place for 10-15 minutes, or until the mixture becomes foamy and active.
Combine the remaining flour and salt in a large bowl. Add the activated yeast mixture, the remaining 500 ml of lukewarm water, and 50 ml of oil. Mix until a sticky dough forms. Knead the dough by hand or with a mixer fitted with a dough hook for 8-10 minutes, until smooth and elastic. The dough will remain sticky but should hold its shape.
Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm spot. Let the dough rise until it doubles in size, which should take about 1-1.5 hours.
Pour the remaining 50 ml of oil over the risen dough. Using your fingers, gently press and fold the oil into the dough, avoiding vigorous kneading. Transfer the dough onto a well-floured surface. Fold the edges of the dough toward the center, gradually incorporating the flour from the surface. This step ensures the dough remains soft and pliable while reducing stickiness.
Shape the dough into a log and divide it into 6-8 equal portions. (For precise results, each portion should weigh around 230-300 g.) Lightly dust each piece with flour and shape into a ball, ensuring the bottom is tightly sealed to prevent cracking. Place the balls on a floured surface, cover them with a kitchen towel, and let them rest for 20-30 minutes to allow the dough to relax and slightly rise.
Line a baking sheet with parchment paper or prepare a pizza stone by preheating it in the oven. Carefully transfer the dough balls to the baking sheet. Flatten each ball into a disc with your fingers. Use a sharp knife to make shallow crosshatch cuts on the surface. Cover the flatbreads with a kitchen towel and let them rest for an additional 10 minutes. Meanwhile, preheat the oven to 480°F (250°C).
Bake the flatbreads at 250°C for 8-12 minutes, or until golden brown. If baking on a pizza stone, monitor the flatbreads closely as the baking time may be slightly shorter.
Once baked, transfer the flatbreads to a wire rack and cover them with a clean kitchen towel. Allow them to cool completely. This ensures the flatbreads remain soft and perfect for filling with kebabs, onions, and your favorite toppings.