Everything Bagel Flatbread Dough

Steps

1. 1

   Mix dry ingredients

   • In a large mixing bowl (2–3 qt / 2–3 L), whisk together the all-purpose flour, instant yeast, kosher salt, sesame seeds, poppy seeds, dried minced onion, garlic powder, and flax seeds (if using).
   • Whisk until the seeds and seasonings are evenly distributed throughout the flour—this ensures the flavor is balanced in every bite.

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   Ready when: Flour is light, airy, and seasonings are visibly distributed

   Tip: Whisk rather than just stir to break up any clumps in the dried onion or yeast

2. 2

   Add water and oil

   • Pour the warm water (110–115°F / 43–46°C) and olive oil into the dry mixture.
   • Stir with a wooden spoon until a shaggy dough forms, making sure all flour is hydrated and no dry pockets remain at the bottom of the bowl.

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   Ready when: All flour is moistened; dough is rough and slightly sticky

   Tip: If using a dough hook on low speed, mix for 2 minutes until shaggy, then proceed to kneading

3. 3

   Knead the dough

   • Turn the dough onto a lightly floured work surface and knead by hand for 8–10 minutes (or use a dough hook on medium-low speed for 6–8 minutes).
   • Push the dough away from you with the heel of your hand, fold it back over itself, rotate a quarter turn, and repeat.
   • The dough should become smooth, elastic, and only slightly sticky.
   • It's ready when you can stretch a small piece thin without it tearing (the "windowpane test").

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   Ready when: Dough is smooth, elastic, holds a shape, and passes the windowpane test

   Tip: Don't add too much extra flour while kneading—the dough will be slightly tacky, which is correct. Use a bench scraper if it sticks to the work surface

4. 4

   First rise

   • Shape the dough into a rough ball and place it in a lightly oiled bowl, turning to coat all sides with oil.
   • Cover with a damp kitchen towel or plastic wrap.
   • Let it rise in a warm, draft-free spot (around 75–78°F / 24–26°C) for 60–75 minutes, until the dough has nearly doubled in size and springs back slowly when poked with a floured finger.

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   Ready when: Dough is puffy, about 1.5× its original size, and springs back slowly when poked

   Tip: If your kitchen is cold (below 70°F / 21°C), allow an extra 15–20 minutes. If it's very warm, check at 50 minutes to avoid over-rising

5. 5

   Preheat oven and shape doughOven 450°F / 230°C

   • About 15 minutes before the dough finishes rising, preheat your oven to 450°F (230°C).
   • Lightly oil a 9×13-inch (23×33 cm) baking sheet or cast iron skillet, or line it with parchment paper.
   • Once the dough has risen, turn it out onto the prepared sheet.

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   Ready when: Oven is preheated and sheet is prepared

   Tip: Oil directly on the pan helps the flatbread develop a crispy bottom; parchment gives you easier handling

6. 6

   Stretch and final rise

   • Gently stretch the dough to fill the 9×13-inch (23×33 cm) pan, working from the center outward.
   • Use your fingertips or the heel of your hand, being careful not to tear it.
   • If the dough resists, let it rest for 2–3 minutes, then continue stretching.
   • Cover loosely with the damp towel and let it rise for another 10–15 minutes until it's puffy and slightly domed.

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   Ready when: Dough fills the pan and springs back slowly when lightly pressed

   Tip: Don't over-stretch—if the dough tears, pinch it back together. A second rise of 10–15 minutes is enough; over-proofing makes the texture dense

7. 7

   Bake the flatbreadOven 450°F / 230°C

   • Slide the flatbread into the preheated 450°F (230°C) oven.
   • Bake for 16–18 minutes until the top is golden brown and the bottom is crispy and lightly charred in spots.
   • You should hear a hollow sound when you tap the bottom.

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   Ready when: Top is golden brown, bottom is crispy with light char, sounds hollow when tapped

   Tip: If the top is browning too quickly but the inside is still soft, tent it loosely with foil for the last 3–4 minutes

8. 8

   Cool and serve

   • Remove the flatbread from the oven and let it cool on the pan for 3–5 minutes, then transfer to a wire rack to cool for another 5 minutes before slicing.
   • This prevents the flatbread from becoming tough from steam.

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   Ready when: Flatbread is cool enough to handle and slice

   Tip: Slice while still warm for the best texture, but let it rest first to avoid squashing it