Kimchi Flatbread Dough
A tangy, spiced flatbread dough infused with kimchi puree and gochujang, ready to roll out and cook on a skillet or griddle. The fermented flavors develop a complex, slightly funky heat that pairs beautifully with simple toppings or as a wrap for grilled meats and vegetables. This dough comes together quickly, requires minimal rising, and stores well in the refrigerator for several days.
- Prep
- 15 min
- Cook
- —
- Wait
- 1 hr
- Total
- 1 hr 15 min
- Makes
- 4 flatbreads (or 8 smaller pieces)
Steps
Before you start
- Drain your kimchi well and measure out the puree—press it in a fine-mesh sieve for 5 minutes if it's very wet
- Make sure water is room temperature (around 70°F / 21°C)
- Use a nonstick surface or lightly flour your work area for easier handling
Combine wet ingredients
- In a large mixing bowl, whisk together the room-temperature water, finely chopped or pureed kimchi, and gochujang until the gochujang is fully dissolved and the mixture is smooth.
- The mixture should be a speckled red-orange color.
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Ready when: Gochujang is completely dissolved and mixture is uniform
Tip: Whisking thoroughly prevents lumps of gochujang in the dough
Add flour and salt
- Sprinkle the all-purpose flour and salt over the wet mixture.
- Stir with a wooden spoon until shaggy crumbs form and no dry flour remains in the bowl.
- The dough should look rough and uneven at this point.
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Ready when: No visible dry flour remains, dough is shaggy
Knead by hand
- Turn the dough out onto an unfloured or lightly floured work surface.
- Knead for 5–7 minutes, folding the dough over itself repeatedly and pressing down with the heel of your hand.
- Add water or flour 1 teaspoon at a time only if the dough is too sticky or dry.
- The dough should become smooth, elastic, and slightly tacky but not sticky.
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Ready when: Dough is smooth, elastic, and springs back when poked
Tip: The dough will be slightly wetter than a standard bread dough due to the kimchi liquid; resist over-flouring
Oil and rest
- Pour the olive oil into the same mixing bowl and swirl to coat the bottom and sides.
- Return the kneaded dough to the bowl, turning it to coat lightly with oil.
- Cover the bowl tightly with plastic wrap or a damp kitchen towel.
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Ready when: Dough is evenly coated and covered
Tip: Oil prevents the dough from drying out during the rest
First rise
- Let the dough rise at room temperature (around 70°F / 21°C) for 60 minutes, or until it has increased in volume by about 50% and feels pillowy when pressed gently.
- The dough will not double—kimchi flatbread dough rises more modestly than yeasted breads.
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Ready when: Dough has increased by roughly 50%, is soft and pillowy
Tip: If your kitchen is cold (below 65°F / 18°C), the rise may take 75–90 minutes; if warm (above 75°F / 24°C), check at 45 minutes
Divide and shape
- Turn the dough out onto a lightly floured surface.
- Divide it into 4 equal portions using a bench scraper or knife.
- Gently shape each portion into a ball, then flatten slightly with your palm into a thick disk about ½ inch (1 cm) thick.
- The disks are now ready to roll out thinner before cooking.
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Ready when: Dough is divided into 4 even pieces and slightly flattened
Tip: Handle the dough gently to preserve the air you've created during rising
Good to know
Tips
- Drain your kimchi thoroughly before measuring—excess liquid can make the dough too wet. If your kimchi is very juicy, press it in a fine-mesh sieve for 5 minutes.
- This dough has no added yeast and relies on the natural fermentation of the kimchi to create a subtle rise. It won't puff dramatically, but it will become lighter and more textured.
- Roll or stretch the divided disks into thin flatbreads (¼ inch / 6 mm) before cooking on a hot skillet over medium-high heat for 1–2 minutes per side until lightly charred and puffed.
- For extra flavor, brush the warm cooked flatbreads with a little sesame oil or melted butter and sprinkle with flaky salt or toasted sesame seeds.
Make ahead
Store covered dough in the refrigerator for up to 3 days before cooking. The flavor deepens slightly as it sits. You can also freeze shaped disks (wrapped individually in plastic wrap and placed in a freezer bag) for up to 1 month; thaw at room temperature for 30 minutes before rolling and cooking.
Storage & reheating
Room temperature: Cooked flatbreads keep in an airtight container for 2 days. Refrigerator: Wrapped airtight, up to 4 days; reheat on a skillet over medium heat for 1–2 minutes per side. Freezer: Wrap cooked flatbreads individually and freeze up to 3 months; thaw and reheat as directed for refrigerated flatbreads.
Substitutions
- kimchi, drained and finely chopped or pureed → sauerkraut puree (drained and finely chopped). This reduces the spice and funk slightly; use the same amount by weight. The flatbread will be tangier but less hot.
- gochujang (Korean red chili paste) → sriracha or sambal oelek. Use 2 tablespoons of sriracha or sambal; the resulting dough will be slightly more liquid in texture. Adjust water down by 1–2 tablespoons if needed.
- all-purpose flour → bread flour or whole wheat flour (or a blend). Bread flour makes a chewier, more elastic dough; whole wheat adds earthiness but requires an extra 1–2 tablespoons of water due to higher absorption.
- olive oil or neutral oil → sesame oil or neutral vegetable oil. Sesame oil adds nutty depth; use the same amount. Vegetable oil is neutral and works equally well.
