Soft flatbreads are a hot commodity: I had to tell you right away, it’s only fair you know before you start kneading so you already know that one batch of this dough is never enough. Soft flatbreads are great for a snack, a light meal, or a savory breakfast, delicious on their own or stuffed. Perfect even for the bread basket. Let’s face it: who doesn’t like soft flatbreads? I think it’s hard to find someone who doesn’t love them.
The recipe comes from the book “My Simple Kitchen by Life & Chiara.” However, I used fresh yeast and cow’s milk instead of plant-based milk.
Don’t miss out
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 7 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 1/4 cups all-purpose flour
- 1 tsp fresh yeast
- 1 tsp sugar
- 100 ml water (lukewarm or at room temperature)
- 7/8 cup milk (or plant-based milk lukewarm or at room temperature)
- 2 tbsps extra virgin olive oil
- 1 tsp salt (level)
- 150 ml water
- 1 tsp salt
- 2 tbsps extra virgin olive oil
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Bowl
- 1 Lid reusable fabric
- 1 Rolling Pin with thickness rings
- 1 Pastry Cutter 4.7 inches
- 1 Brush kitchen
- 1 Baking Mat reusable
Steps
In the bowl of a stand mixer (though you can also knead by hand), add the flour, crumbled fresh yeast, and sugar. Mix, then gradually add both the water and milk, which should be lukewarm or at room temperature. Knead until a nice, solid, non-sticky dough forms. Add the salt and extra virgin olive oil, continuing to knead until fully absorbed: the result will be a soft, homogeneous, and elastic dough. Place it in a bowl, cover, and let it rise for two and a half hours. Once its volume has doubled, transfer the dough to a lightly floured work surface and roll it out with a rolling pin to a thickness of 0.2 inches. Use a 4.7-inch pastry cutter (or make them smaller for more pieces) to cut out circles and arrange them on a baking sheet lined with parchment paper or a reusable mat. Cover the flatbreads and let them rise for thirty minutes.
Meanwhile, prepare the brine by mixing the water with salt and oil. After the resting time, brush the flatbreads with the brine and use your fingertips to make the typical indents of flatbreads. Bake in a preheated oven at 356°F for twenty minutes or until golden on top and dry underneath.
