Description

These rustic flatbread triangles present a delightful contrast of textures, featuring a golden-brown, subtly crisp crust and a wonderfully airy, tender crumb. Each piece offers a gentle yeasty aroma and a mild, savory flavor, enhanced by a touch of olive oil and a sprinkle of sea salt. Expertly baked, their irregular, inviting shape makes them an ideal accompaniment for various dishes or a simple, satisfying snack.

Ingredients

Scale

3 cups (360g) all-purpose flour, plus more for dusting
1 teaspoon active dry yeast
1 teaspoon granulated sugar
1 1/4 cups (300ml) warm water (105-115°F / 40-46°C)
2 tablespoons olive oil, plus more for brushing
1 teaspoon fine sea salt
Flaky sea salt, for sprinkling (optional)

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Instructions

In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy.
Stir in 2 tablespoons of olive oil and fine sea salt. Gradually add the flour, mixing until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
Lightly oil a clean bowl, place the dough in it, turning to coat. Cover with plastic wrap or a damp cloth and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Gently punch down the dough. On a lightly floured surface, roll or press the dough into a large rectangle, about 1/2 inch thick.
Brush the top with a little olive oil and sprinkle with flaky sea salt, if desired. Using a sharp knife or pizza cutter, cut the rectangle into triangles.
Carefully transfer the triangles to a baking sheet lined with parchment paper. Cover loosely and let rest for 15-20 minutes.
Preheat oven to 425°F (220°C).
Bake for 15-20 minutes, or until golden brown and cooked through.
Remove from oven and let cool slightly on a wire rack before serving.

Notes

For an extra crispy crust, bake on a preheated pizza stone or baking steel.

Do not overcrowd the baking sheet; bake in batches if necessary.

Leftover flatbread can be stored in an airtight container at room temperature for up to 2 days.

The dough can be prepared a day ahead and refrigerated after the first rise. Bring to room temperature before shaping.

Prep Time: 25 minutes
Cook Time: 18 minutes

Nutrition

Calories: 210
Fat: 4g
Carbohydrates: 38g
Protein: 6g