This oregano flatbread is full of flavor and pairs nicely with pretty much anything. It's ideal for making in the summer when fresh oregano is in season, offering the unique taste of freshly baked bread.
Start by prepping the oregano: finely chop it, then add 1/4 cup olive oil and seasonings (everything but the bagel seasoning and optional chili flakes). Mix and set aside.
For the dough, combine the warm water, 2 cups of the all purpose flour, self rising yeast, salt, and sugar. Mix and allow the mixture to rest for about 10 minutes.
Next, add the remaining 1 cup of olive oil and the rest of the all purpose flour. Knead the dough for about 10 minutes until all ingredients are well incorporated. If the dough is sticky, add more flour until it's no longer sticky. Add the prepared oregano mixture and mix until it's evenly incorporated throughout the dough.
Form the dough into balls; you should get about 12 balls, but you can adjust the size as desired. Allow the dough balls to rest for about 10-15 minutes.
Finally, flatten each dough ball and bake at 375°F (190°C) for about 15-20 minutes, or until golden brown and cooked through. You can add some cheese before baking, or enjoy the flatbread on its own.
