Mini flatbreads with kefir, whole wheat flour, and chives, easy to make, with a bowl dough, no long rising.
Great to fill with the ingredients you prefer, perfect to enjoy as is, hot or cold, the mini flatbreads are really simple to make.
I do not recommend preparing the dough in advance because it is really quick, but if you want to cook them earlier, you can then store them in airtight containers for a day for sure.
They finished earlier here.
Below I leave you my flatbread recipes, always very simple to make.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 12 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup whole wheat flour
- 1 cup semolina flour
- 5 oz yogurt (plain kefir)
- to taste fine salt
- 2 tbsps extra virgin olive oil
- 1 tsp instant yeast for savory preparations
- to taste chives (dried)
- 2 tbsps water
- 3.5 oz extra virgin olive oil
- to taste chives
Tools
- 1 Bowl
- 1 Spoon
- 1 Parchment paper
- 1 Pan
- 1 Rolling pin
Steps
To make the Mini kefir flatbreads with whole wheat flour and chives, first, in the bowl combine the two flours, add the yogurt and the first tablespoon of the two provided for the dough, the salt, and the chives, and start mixing once.
Add the second tablespoon of oil and the instant yeast for savory preparations.
Add the water and continue kneading by hand until you obtain a smooth and homogeneous dough.
It should be soft and not sticky.
Let it rest for 10 minutes at room temperature.
Divide the dough into balls of about 1.5 oz.
Roll them out with the rolling pin.
Heat a good non-stick pan and lightly grease it with a drizzle of extra virgin olive oil.
On low heat, cook the mini flatbreads 2-3 minutes per side, and when they are still hot, lightly garnish them on the surface with a previously prepared emulsion of oil and chives.
And here they are ready, perfect to fill or to eat as a snack.
