Sumac & Olive Oil Flatbread Dough

Name: Sumac & Olive Oil Flatbread Dough
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cups (250 g) all-purpose flour; 1½ tablespoons (12 g) ground sumac; 1 teaspoon (6 g) fine sea salt; ¾ cup (180 ml) room-temperature water; 3 tablespoons (45 ml) extra virgin olive oil; 2 tablespoons (30 ml) extra virgin olive oil for brushing (optional); ½ teaspoon (2 g) ground sumac for finishing (optional) (optional)

From the MyKitchenBank Kitchen

A tangy, herbaceous flatbread dough infused with sumac's bright citrus notes and enriched with olive oil. This Middle Eastern–inspired dough is tender, flavorful, and ready to be rolled thin and cooked on a griddle, skillet, or stovetop. The dough develops a subtle purple-red hue and zesty flavor that pairs beautifully with labneh, roasted vegetables, or served simply with more olive oil and za'atar.

Prep: 15 min
Cook: 12 min
Wait: 30 min
Total: 57 min
Makes: 4 flatbreads (8 inches / 20 cm each)

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Steps

Before you start

Use room-temperature water for better dough development
Have a large mixing bowl and a work surface ready
If making ahead, allow dough to rest at room temperature for 30 minutes before rolling

1
Mix dry ingredients
- In a large mixing bowl, whisk together the flour (250 g), sumac (12 g), and salt (6 g).
- Stir until evenly combined and the sumac is distributed throughout the flour.
- You should see a very faint purple-red tint throughout the flour.
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Ready when: Sumac evenly dispersed throughout flour
Tip: Whisk thoroughly to prevent sumac clumps that might taste overly tart in one bite.
2
Create well and add liquid
- Make a well in the center of the dry ingredients.
- Pour the room-temperature water (180 ml) and olive oil (45 ml) into the well.
- Using a fork or your fingertips, begin to incorporate the flour from the sides into the liquid, working gradually until a shaggy dough forms.
- It should be slightly sticky.
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Ready when: Shaggy dough with no dry flour visible
Tip: Don't fully incorporate yet—you're just bringing the ingredients together. The dough will look rough and wet.
3
Knead the dough
- Transfer the dough to a lightly floured work surface.
- Knead for 5–6 minutes, folding the dough toward you and pressing with the heel of your hand, rotating a quarter turn after each fold.
- The dough should become smooth, slightly elastic, and no longer sticky to the touch.
- If it sticks, dust your hands and surface lightly with flour.
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Ready when: Dough is smooth, elastic, and springs back when poked
Tip: Resist over-kneading; this is a soft dough and doesn't need the full 10 minutes a bread dough would.
4
Rest the dough
- Lightly oil a bowl, place the dough ball inside, cover loosely with a kitchen towel or plastic wrap, and let it rest at room temperature for 30 minutes.
- The dough will relax and become easier to roll.
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Ready when: Dough is puffier and springs back slowly when poked
Tip: Don't skip this rest—it prevents the dough from shrinking as you roll it out.
5
Divide into portions
- Lightly flour your work surface.
- Turn the dough out and use a bench scraper or knife to divide it into 4 equal pieces.
- Shape each piece into a ball by gently pulling the sides toward the bottom and rolling between your hands.
- Place them on a floured surface or parchment, spaced apart.
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Ready when: Four evenly sized dough balls formed
Tip: Keep portions covered loosely while you work with each one to prevent them from drying out.
6
Roll out first flatbread
- Dust your work surface and a rolling pin with flour.
- Take one dough ball and roll it into a thin, roughly circular or oval shape about ⅛ inch (3 mm) thick and 8 inches (20 cm) across.
- Don't worry about perfect edges—rustic flatbread looks beautiful.
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Ready when: Dough is thin, flexible, and roughly 8 inches in diameter
Tip: If the dough springs back, let it rest 2–3 minutes, then continue rolling.
7
Heat skillet and cook first flatbreadOven 400°F / 205°C
- Heat a 10-inch (25 cm) cast iron or nonstick skillet over medium-high heat (around 400°F / 200°C) until a drop of water sizzles and evaporates immediately.
- Carefully place the rolled dough onto the hot skillet.
- Cook for 2–3 minutes until the bottom has golden-brown spots and light char.
- Flip carefully with a spatula and cook the second side for 2–3 minutes until spotty brown.
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Ready when: Golden-brown spots and light char on both sides; flatbread puffs slightly
Tip: Don't flip too early or you'll trap steam and lose the crust. Wait for spots to appear.
8
Finish and stack
- Transfer the cooked flatbread to a cutting board or plate.
- If desired, brush lightly with olive oil (from the 30 ml finishing amount) and sprinkle with a pinch of sumac.
- Stack finished flatbreads on a plate and cover loosely with a clean kitchen towel to keep them warm and soft while you cook the remaining three.
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Ready when: Flatbread is pliable and warm
Tip: The towel traps steam and keeps crusts tender. Don't seal them in a plastic bag—they'll steam too much.
9
Cook remaining flatbreads
- Repeat steps 6 and 7 with the remaining three dough portions.
- Roll, cook, brush with oil, and stack with the others.
- Total cooking time for all four is about 12 minutes.
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Ready when: All four flatbreads are spotty brown and pliable
Tip: Keep the skillet at medium-high heat throughout; lower heat will steam them instead of browning them.

Good to know

Tips

Sumac varies in intensity by brand—taste a tiny pinch first. If it's very tart, you can reduce it to 1 tablespoon (8 g). If it's mild, use the full 1.5 tablespoons (12 g).
For the best browning and gentle puffing, keep your skillet at a steady medium-high heat. If it's too hot, the outside will char before the inside cooks through; too cool and the flatbread steams instead of crisps.
This dough is best served fresh and warm. Leftovers stay tender when wrapped but are most delicious within a few hours.
Pair these flatbreads with labneh, roasted eggplant, hummus, or use them as wraps for grilled vegetables and tahini sauce.

Make ahead

Dough can be made up to 8 hours ahead. After kneading, place in an oiled bowl, cover, and refrigerate. Bring to room temperature for 15–20 minutes before rolling and cooking. Alternatively, you can freeze the divided dough balls in a freezer bag for up to 1 month; thaw overnight in the refrigerator before using.

Storage & reheating

Store freshly cooked flatbreads wrapped in a clean kitchen towel at room temperature for up to 4 hours. Refrigerate in an airtight container or wrapped in foil for up to 3 days; reheat wrapped in foil in a 350°F (175°C) oven for 5–7 minutes until warm. Freeze cooked flatbreads in a freezer bag for up to 2 months; defrost at room temperature and reheat in a dry skillet over medium heat for 1–2 minutes per side.

Substitutions

ground sumac → Finely grated lemon zest (use 1 tablespoon / 6 g). Replaces the tart, lemony flavor. The dough won't have sumac's purple tint, but will taste similarly bright. Use zest from a well-scrubbed lemon.
extra virgin olive oil → Neutral oil (vegetable, canola, or light olive oil). Gives a more neutral flavor but slightly less complexity. Use the same amount.
room-temperature water → Greek yogurt (⅓ cup / 80 ml) plus ⅜ cup water (90 ml). Creates a richer, tangier dough with a more tender crumb. Reduce salt to ¾ teaspoon (4.5 g) since yogurt adds saltiness.
all-purpose flour → Half all-purpose flour and half whole wheat flour (1 cup each / 125 g each). Adds nuttier flavor and more texture. The dough will be slightly denser; you may need an extra 1–2 tablespoons of water.