- ACTIVE: 1 HR
- TOTAL TIME: 2 HR 30 MIN
- SERVINGS: 10 flatbreads
The base for all the terrific sandwiches at Bäco Mercat in Los Angeles is the bäco, a signature flatbread created by chef Josef Centeno. He adds a little yogurt to make the bread wonderfully tender.
Slideshow: Breads of the World
- 1 1/2 teaspoons dry active yeast
- 1 1/2 teaspoons sugar
- 1 cup warm water
- 6 tablespoons olive oil, plus more for the griddle
- 3 tablespoons plain yogurt
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- In the bowl of a standing mixer fitted with the bread hook, stir the yeast and sugar into the water and let stand until foamy, about 10 minutes. In a small bowl, combine the 6 tablespoons of olive oil with the yogurt; add it to the yeast mixture. Add the 3 cups of flour and the salt. Mix at medium speed until a soft, supple dough forms, about 15 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let stand in a draft-free spot until doubled in bulk, about 1 1/2 hours.
- Preheat the oven to 300°. Punch down the dough and return it to the mixer. Mix at medium speed for 10 minutes. Turn the dough out onto a lightly floured surface. Cut the dough into 10 pieces and roll each piece into a ball. Roll out each ball to an 8-inch round and cover with plastic wrap.
- Heat a griddle and brush with oil. Grill the breads over moderate heat until puffed and blistered but still supple, about 30 seconds per side. Transfer to a baking sheet and keep warm in the preheated oven while you cook the remaining breads. Serve warm or at room temperature.
Make AheadThe unbaked rounds can be frozen for up to 1 month. The baked breads can be wrapped in foil and kept at room temperature overnight. Reheat before serving.