Olive Oil & Oregano Flatbread Dough
A rustic Greek-inspired flatbread dough infused with fruity olive oil and aromatic dried oregano. This versatile dough requires minimal ingredients and no yeast, making it quick to prepare and perfect for pan-frying, grilling, or baking. The olive oil creates a tender crumb while the oregano adds Mediterranean flavor throughout.
- Prep
- 15 min
- Cook
- —
- Wait
- 30 min
- Total
- 45 min
- Makes
- 4 flatbreads (8-inch rounds) or 6 smaller pieces
Steps
Before you start
- Use room-temperature water (around 70°F / 21°C)
- Measure flour by spooning into the measuring cup and leveling off, or use a kitchen scale
- Have all ingredients ready before mixing
Mix dry ingredients
- In a large mixing bowl, whisk together the all-purpose flour, dried oregano, and kosher salt.
- Make sure the oregano is evenly distributed throughout the flour with no clumps.
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Ready when: Oregano is evenly distributed throughout the flour
Tip: Whisking rather than stirring helps break up any oregano clumps and ensures even seasoning
Create well and add liquids
- Make a large well in the center of the flour mixture.
- Pour the room-temperature water and extra-virgin olive oil into the well.
Mix to shaggy dough
- Using a wooden spoon or dough whisk, gently pull the flour from the sides of the well into the liquids.
- Mix until a shaggy, rough dough forms with no dry flour visible.
- This should take about 2 to 3 minutes.
- Don't worry about lumps at this stage.
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Ready when: A shaggy dough forms with no visible dry flour
Tip: Stop mixing once all the flour is incorporated. Overmixing at this stage can develop too much gluten and make the dough tough
Knead dough until smooth
- Transfer the dough to a clean work surface.
- Knead for 6 to 8 minutes by hand, pushing the dough away with the heel of your hand, folding it back toward you, rotating it a quarter turn, and repeating.
- The dough should gradually become smooth and slightly elastic.
- It will still be a bit soft and slightly sticky, but should hold together cleanly.
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Ready when: Dough is smooth, elastic, and holds together; minimal stickiness remains
Tip: If the dough is very sticky, dust lightly with flour as you work. If it's too dry and won't come together, wet your hands slightly and continue kneading
Rest and oil dough
- Form the dough into a ball.
- Lightly oil a clean mixing bowl or work surface with olive oil.
- Place the dough ball in the bowl, turning it once to coat all sides with oil.
- Cover loosely with a damp towel or plastic wrap.
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Ready when: Dough is evenly coated with oil
Tip: The oil prevents the dough from drying out during resting and makes it easier to stretch later
Let dough rest
- Allow the dough to rest at room temperature (about 70°F / 21°C) for 30 minutes.
- The dough will relax and become easier to stretch, though it will not rise significantly since there is no yeast in this recipe.
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Ready when: Dough is slightly puffed and soft to the touch
Tip: If you're in a hurry, you can proceed with shaping after 15 minutes, though the dough will be slightly stiffer
Good to know
Tips
- This dough works beautifully on a screaming-hot cast-iron skillet over medium-high heat, in a nonstick pan, or on a preheated grill. Shape each portion into a disk about ¼ inch thick and cook for 2 to 3 minutes per side until light golden spots appear.
- For extra flavor, brush the finished flatbread with more olive oil and sprinkle with fresh oregano or fleur de sel immediately after cooking.
- If you divide the rested dough into 4 portions and freeze them individually wrapped in plastic, you can thaw and cook just one flatbread whenever you like—no need to make the whole batch.
- This dough is naturally unleavened, so it relies on proper kneading to build structure. Don't skip or rush the kneading step, or the flatbreads may tear or become tough.
Make ahead
You can prepare the dough up to 24 hours ahead. After step 5, cover the bowl with plastic wrap and refrigerate. Let it come to room temperature for about 1 hour before shaping and cooking.
Storage & reheating
The raw dough keeps in the refrigerator for up to 3 days when tightly wrapped in plastic. You can also freeze the shaped flatbread dough for up to 2 weeks. Once cooked, flatbreads are best eaten the same day at room temperature or reheated in a 350°F (175°C) oven for 5 minutes.
Substitutions
- dried oregano → 1½ tsp dried Italian seasoning or 1½ tsp dried thyme. Italian seasoning adds basil and rosemary notes; thyme offers an earthier flavor. Adjust to taste.
- extra-virgin olive oil → ⅓ cup vegetable oil or neutral oil. The flatbread will work but will lack the fruity depth and subtle flavor of olive oil. Olive oil is strongly recommended.
- kosher salt → 1 tsp sea salt. Sea salt works equally well; use the same amount. Avoid table salt, which is denser and saltier by volume.
- all-purpose flour → bread flour (use 2¼ cups / 280 g) or whole-wheat flour (use 2¼ cups / 280 g). Bread flour makes a chewier, more structured flatbread. Whole-wheat flour adds nuttiness and density; reduce water to ½ cup (120 ml) as it absorbs more moisture.
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