Flatbreads with Tarragon

When did pitas get expensive?  Granted, I only buy them when I have a coupon to make them $2, and have no idea what full price is.  Ok, fine, I'll make something to have in an impromptu mezze meal.  It wasn't supposed to get this elaborate.

This is a basic lean dough recipe.  Water, sweetener, yeast, oil, flour, salt.  And, in this case, some dried tarragon.  Because why not.  It was going in the main-dish frittata anyway.  If you want it a bit richer, use milk instead of water.

1/2 C 100º water
1 tsp sugar, honey, or *date syrup 
1/2 tsp yeast
1-1/2 C flour, plus more for rolling
1/4 tsp salt
*1/2 tsp dried tarragon
olive oil as needed

1.  Stir together water, sugar, 1 tsp oil, and yeast.  Let sit until foamy, about 5 minutes.

2.  In a small bowl, combine water mixture and 1/2 C flour.  Stir into a batter.  Add another half cup, the salt, and tarragon and stir into a shaggy dough.

3.  Pile half a cup of flour on a work surface and pour the dough onto it.  Knead until smooth, adding flour if necessary to keep the dough from sticking, about 10 minutes.  Whenever I do a small batch by hand, it reminds me why I use the stand mixer to make yeast doughs.  Turn over dough in a lightly oiled bowl, cover, and allow to rise in a warm place 90 minutes.

4.  Punch down dough, divide into 4 portions by weight, form into balls, and allow to rest 10 minutes.  Start to heat a medium skillet over medium-high heat.

5.  Once the ten minutes are elapsed, turn down the heat to medium and add a light drizzle of oil to the pan.  Swirl to coat.  Roll out each ball into a 6" circle, lightly dusting it and the board with flour to prevent sticking.

6.  One at a time (or get multiple pans going) cook the flatbreads in the skillet for about 5 minutes per side.  They may form an uneven pocket, but I deflated all of those.  This isn't supposed to be a pocket bread.  Place finished pieces on a plate and cover with a towel between batches.  Add a smidge more oil to the pan between breads.  If making ahead, store warm flatbreads in a plastic bag in the fridge to keep them soft.

Difficulty rating  :)