How To Make FLATBREAD with Claire Saffitz | Dessert Person
These soft-on-the-inside and crispy-and-charred-on-the-outside flatbreads have a secret ingredient: cooked potato. It keeps them pillowy and flexible and ideal for stuffing with feta cheese and slathering in zaatar oil. But if you take away nothing else, let it be the delicious eggplant dip that accompanies these flatbreads, which is easy and simple and can be your go-to late summer side dish.

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Soft & Pillowy Flatbread
Special Equipment:
Instant-read thermometer, griddle or large skillet (preferably cast iron)

Ingredients:
1 russet potato (about 8 oz / 227g), peeled and cut into 1-inch pieces
1 teaspoon active dry yeast (0.11 oz / 3 g)
3 1/4 cups all-purpose flour (15 oz / 423g), plus more for work surface
2 tablespoons extra-virgin olive oil (1 oz / 28g), plus more for bowl
2 teaspoons Diamond Crystal kosher salt (0.21 oz / 6g)
Flaky salt, for sprinkling the top

Feta-Za'atar Flatbread
1/4 cup za'atar
8 ounces (227g) feta cheese, crumbled (about 1 1/2 cups)
1/4 cup extra-virgin olive oil (2 oz / 57g), plus more for rolling out

0:00 Start
0:11 Intro to Claire Saffitz Makes Flatbread
0:33 Dessert Person Intro/Animation
0:52 Ingredients and Special Equipment
1:28 How To Make Dough
3:00 The Part Where She Explains Active Dry Yeast
4:20 Mix The Dough
5:18 Special Guest Appearance (jk)
5:20 Let The Dough Rise
5:58 2nd Rise
7:41 Delicious Eggplant Dip
11:23 Stuff & Roll The Flatbreads
14:27 Griddle Flatbread
16:32 Taste & Outro
17:50 Claire Asks For You To Like Video & Subscribe To YouTube Channel
17:52 Spud's Big Debut

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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka

Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar