STREAMING NOW: Taste Testers

Captains Barbari Flatbread

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a perfect bread to bake in our small oven on the boat! The kneading is done right in the bowl too! The recipe comes from Baking with the St. Paul Bread Club.”
2hrs 20mins
4 small flat loaves

Ingredients Nutrition


  1. To Mix:
  2. NOTE:
  3. If using regular yeast, dissolve yeast in 1/4 cup of the water and set aside until dissolves and is foamy, about 10 minuts. Instant yeast is just mixed in with the dry ingredients.
  4. In a large bowl mix together the flours, yeast and salt.
  5. Make a well in the center of the flour mixture and pour in 1 cup of the water, honey and olive oil.
  6. Mix -- it will be a shaggy mess!
  7. If necessary add an additional 1/4 cup of water.
  8. With hands, knead in bowl until you've incoporated all the flour mixture.
  9. Cover and allow to rest for 10 minutes.
  10. After 10 minutes continue kneading a few minutes more until the dough becomes smooth and satiny.
  11. Place the dough in a clean mixing bowl that has been coated with oil, turning it over so that the top is oiled.
  12. Cover with plastic and and place in a warm, draft-free place until doubled in size, about one hour.
  13. To Shape:
  14. Turn the dough onto a lightly floured surface and divide into four pieces.
  15. Gently shape each pience into a flattened round about 5 inches across.
  16. Place on parchment paper, cover with a towel until doubled, about 45 minutes.
  17. Place baking stone or baking sheet in oven and preheat to 375 degrees.
  18. Once bread has doubled in size press your fingertips into the dough to form dimples.
  19. Brush tops with olive oil and sprinkle with topping of choice.
  20. Slide the breads onto baking stone or baking sheets.
  21. Bake 20-25 minutes or until flatbreads are golden brown and sound hollow when tapped on the bottom.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a