Spicy Flatbread

This is a simple flatbread. I like to make it pretty spicy. It is best right off the griddle.
The spices shown are pretty arbitrary and depend on what you are in mood for. You definitely want
the cayenne though and use more than you think you need. It doesn’t add as much heat in a bread as it does in a sauce.
The onion adds a little texture and I like the bright taste. If you are not fond of a wrong onion taste you can always sautee them first to mellow them out.


  1. 2 c flour
  2. 3.5 oz water ~100-105ºF
  3. 1 tsp yeast
  4. dash of sugar
  5. 1/2 tsp. salt
  6. 1 small onion - diced fine
  7. Cayenne pepper
  8. Ancho chili powder
  9. Crushed brown mustard seed
  10. Coriander
  11. Oregano
  12. Thai Green Chili powder
  13. Olive oil


  1. Combine the dry ingredients and the onion in your stand mixer bowl. Whisk to blend.
  2. Add the yeast to the water and sugar and let proof until frothy.
  3. Add the wet ingredients to the dry (add a couple of Tbs of olive oil now)
  4. Using a bread hook let the mixer knead the dough for 10 min. It should come together as a dough. If it doesn’t come together
    you may need to add a little flour. If it is very stiff you might need a little water. You really have to go by feel here because
    every time you make it the ratio of flour to liquid needs to be tweaked.
  5. Preheat the oven to 200ºF and then turn it off.
    1. On a lightly floured board knead it a bit more (just so you feel like you did some of the work) and then form a ball.
  6. Rub a little olive oil in the mixer bowl, add the dough and cover the bowl with plastic wrap.
  7. Place the bowl in the oven and let it rise for about an hour. (I also put a pan of boiling water in the oven to add some moisture).
  8. After the dough has risen return it to board and punch it down.
  9. Heat a griddle to 350ºF and brush with olive oil.
  10. Divide the dough into 6 pieces and form each piece into a ball and then flatten into a thin disk. You don’t need a
    rolling pin for this, just flatten it by hand. The disks will probably be about 4-5” in diameter.
  11. Brush the top of the disks with olive oil.
  12. Place the disks on the griddle oil side down and brush the top side with oil.
  13. Brown one side and then flip them over and brown the other side. They don’t take long too cook. Depending on how thin you made the disks a couple of minutes on each side. Just check for a nice golden brown on the bottom before you flip them.

If you are serving with a dipping sauce cut the disks into 6ths or 4ths. Otherwise you can just eat them like a slice of bread.