Ingredients
Units
Scale
- 1 cup warm water
- 1 package instant yeast
- 1 tablespoon sugar
- 3 1/2 cups AP flour
- 2 teaspoons salt
- 1/2 teaspoon baking powder
- 1 egg
- 1/4 cup buttermilk
For the infused oil:
- 1/2 olive oil
- 5 cloves garlic
- Flaky sea salt
Instructions
- Begin by proofing your yeast by combining warm water, yeast and sugar. Let stand for 10 minutes until foamy.
- In the bowl of your stand mixer with the dough hook attachment, combine flour, salt, baking powder, egg, buttermilk, and proofed yeast. Stir on low until a sticky dough forms. Cover and let rise for at least an hour.
- In the meantime, prepare your infused oil but combining olive oil with crushed garlic and a generous sprinkle of sea salt. Heat over in a saucepan until the garlic is golden and bubbly. Alternatively, you can also use a toaster oven and heat the oil for about 12 minutes at 350 degrees F.
- Once the dough has risen and doubled in size, turn out onto a well-floured surface. Knead gently and shape into a smooth ball. Divide the dough into quarters, then divide the quarters into halves. In total you should get about 16 pieces. Shape each into a ball and roll out until about ¼-inch thick. Brush the dough with the infused oil and carefully place on a heated cast iron pan over medium-high heat, oil side down. Brush the other side of the dough, and once it begins to bubble, flip and continue to cook for about 3 minutes, until the bubbles are deep golden. Continue this process for the remaining dough.
- Serve warm with your favorite dishes and the remaining infused oil.
Notes
Prep Time does NOT include Inactive Prep Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
