A soft, thin, leavened bread that’s wonderful for rolling up wraps and sandwiches.
3 cups all-purpose flour
1 teaspoons instant yeast
1 teaspoons salt
1 cups water, at room temperature
2 tablespoons honey
2 tablespoons light olive oil
Poppy seeds, sesame seeds, cumin seeds, caraway seeds, or coarse salt for topping (optional)
Combine all ingredients except the toppings in the bowl of a stand mixer and stir until the dough comes together in a ragged ball. Fit the mixer with the dough hook attachment and knead the dough on medium until it is smooth, shiny and elastic, about 8 minutes. Transfer the dough to a lightly oiled container and cover tightly with plastic wrap.
Place a bread stone or a baking sheet in the oven and preheat to 400°F.
When the dough has doubled in size, remove to a lightly floured surface. Divide the dough into 6 equal pieces and form each piece into a ball. Cover and let rest 15 minutes to relax. Flatten each dough ball into a disc, cover and let relax another 15 minutes.
Roll out the dough balls one at a time into thin sheets approximately 12 inches square. Regularly lift the dough to check for sticking and sprinkle with flour if necessary. Dot the surface of the dough with the tines of a fork to prevent large bubbles. If using toppings, lightly mist the surface of the dough with water and sprinkle on seeds or salt.
Using a paddle or a baking sheet, transfer the dough directly to the bread stone or the sheet in the oven. Bake for 10 minutes and flip. Continue cooking until light golden in color, about another 10 minutes. Remove from the oven and cool completely on a wire rack. Repeat with the remaining pieces of dough.
Store at room
temperature in a plastic bag or wrapped in plastic. If storing for longer
than 2-3 days, wrap tightly and freeze. Bread should be thawed at room