Cosi’s top secret flatbread recipe that is thin, crispy and chewy with a deliciously buttery crisp crackled crust. 
Cosi’s long held secret is their deliciously crisp and crackly flatbread. This recipe may be a bit of a labor of love, but the result is delicious and perfect for making flatbread sandwiches and of course for salads!I’m popping in quickly today to share the second half of yesterday’s delicious lunch that was posted. This Sunday a project that I’ve been a part of and working on for the last six months is launching so the last few days are a bit of a crazy time here.
I don’t do a lot of in process shots but I wanted to give you some pictures to guide you along the way as there are a lot of variations when it comes to making bread.
When you’ve added your flour and you’re adding in your olive oil, the dough with be very sticky. 
When you’re letting the dough age and you poke it with your fingers, you want to feel like you are more or less tearing the top of the dough each time you poke it. If it doesn’t feel like there is a paper thin layer you’re breaking through on top, it hasn’t dried out for long enough.
Enjoy! You worked pretty darn hard to make this flatbread!
Pop back in Monday, I have an awesome post about a Superbowl dessert! With a printable game!
Cosi Flatbread
Ingredients
- 1 1/4 - ounce packet active dry yeast
- 1 pinch sugar
- 3 1/2 cups bread flour , plus more for dusting
- 2 teaspoons Kosher salt
- 2 tablespoons extra-virgin olive oil
- more oil for brushing the pan
- 2 tablespoons butter , melted
Instructions
- Add the yeast, sugar and 1 1/2 cups of warm water (110 degrees) in a bowl.
Let it sit for 5 minutes then add in the 3 1/2 cups of flour and 1 1/2 teaspoons of kosher salt.
- Mix well, then add in the olive oil and mix until combined and smooth.
- Cover the bowl with plastic wrap and a kitchen towel on top.
Let sit in a warm place for an hour and a half.
- Put the ball of dough in your stand mixer with a dough hook.
Turn onto medium speed and let it go for 5 minutes.
- Add more flour if it is too sticky to handle.
Add the dough back to the bowl, cover again and let rise for 1 1/2 hours.
- Take dough out of the bowl and put onto a floured surface.
- Brush olive oil on the bottom of a baking sheet and leave upside down (greased side up).
- Knead the dough until smooth and elastic, dusting with more flour if needed.
- Cut the dough in half.
- Roll out both halves into 12-by-3-inch rectangles, about 1/2 inch thick.
- Put the dough rectangles onto the baking sheet.
Let rest for 2 1/2 hours. You want the top of the dough to get dry and crusty.
- Preheat the oven to 475 degrees
Put the greased baking sheet in the oven for 15 minutes.
- Poke the tops of the dough with your fingers making indentations and pull slightly to create the top crackled effect.
- Brush the tops of the dough with melted butter and sprinkle with remaining 1/2 teaspoon of kosher salt.
Bake on the bottom rack for 7 minutes, then move to the middle rack and bake for an additional five minutes.
- Remove from oven and brush on more melted butter.
I’m confused with the amount of yeast to use. Is it one 1/4 oz packet, or 1and1/4oz of yeast?
Sorry for the confusion. You’ll be using 1 packet (1/4 oz).
Thank you so much for sharing. I will try it this recipe and let you know how I did.
Question: Since this recipe takes some time to make. Can I make enough to last for few days? How can I keep the bread fresh if I make it during a weekend to last for at least 3 or 4 days?
Would the bread taste the same?
The flatbread will keep in a ziplock for up to two days. Otherwise you can freeze it and then reheat in the microwave when you’re ready to eat. 🙂 Hope this helps, let me know how it goes!
Why is the pan upside down?
Holds the bread down to help it stay flat. 🙂
Can I make this dough in a bread machine?
I’ve never tried it before so I’m not comfortable giving a recommendation. If you decide to try, I’d love to know how it turned out.
Can I use a baking stone instead of the pan?
Yes!
Hi! This looks delicious, but I am a little confused. In step 20, is it an empty pan that goes in the oven for 15 min? I’m assuming this is the upside down greased pan from step 11?
Yes! Sorry for the confusion and the delay this comment got snared in the spam filter somehow!
Hi, I really want to try this recipe, but I don’t follow the instructions about greasing one baking sheet with olive oil and 2 with butter. Which do you put the dough on to rest and which do you bake it on?
Sorry for not responding sooner, your message got caught in the spam filter. I’ve updated the recipe, I hope it clears up your confusion.
If I don’t have a dough hook, can I knead it by hand? If yes, how long should I knead it for?
Thanks for what looks like a really yummy recipe!
You can knead it by hand, but it will take about five times as long.
I love making homemade bread. I have made flatbread only once, but this looks so much better than the stuff that I made. The recipe sounds delicious. Your pictures look great!
Thanks, Dawn! Homemade bread is a favorite over here too!