A simple and versatile recipe for no-knead flatbreads that can be used for pizza, naan, focaccia, and more.
Combine the flour, yeast, sugar, and salt in a large mixing bowl.
Ensure the yeast is evenly distributed for consistent rising.
Add the warm water and olive oil to the dry ingredients and mix until a shaggy dough forms.
Use warm water to activate the yeast effectively.
Cover the bowl with a lid or plastic wrap and let the dough rise at room temperature for 2 hours.
Place the dough in a warm spot for optimal rising.
Refrigerate the dough for at least 3 hours or overnight for better flavor and easier handling.
Chilled dough is less sticky and easier to work with.
Shape and cook the dough as desired for pizza, naan, focaccia, or other flatbreads.
Preheat your oven or skillet for best results.
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