Spongebread Squarepats - Deliciously Easy Flatbread

I swear on all that's holy I dream about food. All the time. I can't tell the number of times I've dreamed about a dish and woke up the next day and made it. This is one of those. I had been thinking about flatbread - the kind that's used to make those incredible Greek gyros - and the angels gave me this recipe in the night. I love this because it's stupidly simply - dump everything in a bowl and mix it. None of the normal 'bready' rules apply here.

I made it with the Hillbilly Minestrone. The texture was between a cracker and a flatbread - perfect for soppin' up all the lusciousness in the bottom of the bowl. So spongebread for soaking up juice, and squarepats because it's ridiculously funny.

2 1/2 teaspoons yeast - or 1 package
2 Tbsp kosher salt, divided, 1 tsp in the dough, the rest for the griddle
1 tsp black pepper
1 tsp dried thyme
2 cups all purpose flour
3/4 cups water, warm
2 Tbsp olive oil, divided

In the bowl of a mixer, place yeast, flour, 1 teaspoon salt, thyme and black pepper. With the dough hook attachment, turn mixer to low and allow dry ingredients to stir together.

Slowly add the water, scraping down sides of bowl as necessary and allowing mixer to run on low. Once ingredients are combined, allow to mix with the dough hook for about five minutes. Dough will be smooth and elastic and fragrant. This can all certainly be done by hand.

Oil the inside of a small mixing bowl with about a teaspoon of the olive oil. Pull dough from dough hook and shape into a ball. Turn dough into oiled bowl, turning to oil the whole ball. Cover with a towel and set aside for about an hour, or until doubled in volume.

Heat a griddle over medium high heat. I use an electric griddle on 400F. Drizzle olive oil over surface of the griddle and sprinkle surface with a hefty pinch of kosher salt.

Punch down dough. Pinch a small piece - about a golf ball size - and roll with a rolling pin until very flat. Pop onto the griddle on top of oil and salt. Cook first side until the top begins to form air pockets, and the bottom is golden - about five minutes. Turn and cook the other side, until bread is soft and slightly puffed. Serve immediately.

How many you get depends on the size of your rounds - I got about 40 little bitty ones - about two inches across. Bigger ones can be used for sandwiches. mmmmm....