Ingredients

• 1 packet (2 1/4 tsp) active dry yeast
• 2 cloves garlic, minced (1 Tbsp or 6 g)
• 1 Tbsp (3 g) minced herbs (rosemary and thyme)
• 3/4 tsp sea salt
• 1 1/4 cups (170 g) Bob’s Red Mill Unbleached All-Purpose Flour
• 3/4 cup (90 g) Bob’s Red Mill Spelt Flour (or sub more all purpose)
• 1 Tbsp (15 ml) olive oil, plus more for coating bowl
• 3/4 cup (180 ml) warm water*

Directions

1. In a large mixing bowl
2. Add yeast
3. Add garlic
4. Add herbs
5. Add salt
6. Add flour
7. Whisk.
8. Make a well in the dry ingredients and add olive oil and 1/2 cup of warm water to start.
9. Stir with a wooden spoon to mix.
10. Add more water as needed until a dough forms.
11. Transfer to a clean, well-floured surface and knead until smooth and elastic - about 2 minutes - adding more flour as needed to prevent sticking.
12. Wipe out mixing bowl and add a bit of oil - 1 tsp.
13. Roll dough around to coat and position seam-side down in the bowl.
14. Cover with a damp towel or plastic wrap.
15. Set in a warm place to rise for 1 hour.
16. Once doubled in size (see photo), cut dough into 6 even pieces, arrange on a clean surface, and lay a damp towel on top.
17. Let rest.
18. In the meantime, heat a large skillet (electric or cast iron) to medium-high heat (~375 degrees F/ 190 C).
19. One at a time on a lightly floured surface, roll each piece of dough into a large circle that's fairly thin (not paper thin, but less than 1/8th inch thick - see photo).
20. Lightly grease preheated skillet and lay down flatbread.
21. Don’t touch, cook for 2 1/2 minutes.
22. Flip and cook for 2 1/2 minutes on the other side.
23. Repeat, adding more oil to coat surface, until all flatbread is cooked.
24. Enjoy immediately, or let cool completely and store in a well-sealed bag or container up to 3 days (though best when fresh).