The QUICK FLATBREADS WITH CITTERIO BRESAOLA AND STRACCHINO are incredibly easy to prepare, with a yogurt dough and no yeast, you can make them in 10 minutes by mixing all the ingredients in a bowl, a quick and foolproof recipe!
Perfect for an aperitif, as a starter, or to enjoy as a delicious savory snack, the yogurt flatbreads with instant yeast baked in the oven, come out soft, fragrant, and perfect to be eaten plain or as I served them, filled with stracchino, IGP Citterio Valtellina Bresaola, and chopped pistachios; they were devoured in no time at my place!
The soft yogurt flatbreads without leavening are also ideal to make and eat instead of bread, your guests will love them. Fill them as I did, with fresh and creamy stracchino, chopped pistachios, and the TAGLIOFRESCO IGP CITTERIO VALTELLINA BRESAOLA, tasty slices of Citterio Valtellina Bresaola as if just sliced, with only 2% fat, gluten-free, and dairy-free, and you’ll taste the deliciousness of the filled flatbreads, a tasty and healthy dish!
Follow me in the recipe as we prepare these delicious and easy yogurt flatbreads with instant yeast together.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1/2 cup plain yogurt
- 2 1/4 cups all-purpose flour (00 flour is also fine)
- 1/4 cup sunflower oil (olive oil is also fine)
- 3 tbsp water
- 1 tbsp instant yeast for savory preparations
- 1 tsp fine salt
- 2 tbsp extra virgin olive oil (for brushing)
- 2 tbsp water (for brushing)
- 3 1/2 oz stracchino cheese
- to taste chopped pistachios
- 10 slices Tagliofresco IGP Citterio Valtellina Bresaola
Steps
To prepare the soft yogurt flatbreads, start by pouring all the liquid ingredients into a bowl, so the yogurt, oil, and water, then mix them well together.
Add the salt, mix, now slowly add the sifted flour and yeast into the bowl, a tablespoon at a time, and knead with a spoon. When the dough starts to harden, transfer it to a lightly floured work surface and knead until you have a soft but not sticky dough. If necessary, add a little more flour.
Cover the dough with a cloth and let it rest for 5 minutes.
Take the dough again, work it again with your hands for a few seconds, and on the floured surface with the help of a rolling pin, roll it out to a base about 1/2 inch thick.
With a cookie cutter about 2 3/4 inches in diameter, cut out the bases for the flatbreads, then re-knead the dough scraps and cut out the other bases.Place all the flatbreads on a baking tray with parchment paper a little apart from each other, use a toothpick to make small holes in the base of the flatbreads.
In a small bowl, mix the extra virgin olive oil and water and brush the flatbreads with this emulsion; bake the flatbreads in a preheated ventilated oven at 356°F for about 15 minutes, they should puff up and turn golden.
A couple of minutes before the end of cooking, take the flatbreads out of the oven and brush them with the remaining oil and water emulsion, then return them to the oven for another two minutes.
Once cooked, let the flatbreads cool, then fill them with a little stracchino spread on the base, slices of Tagliofresco IGP Citterio Valtellina Bresaola, a dollop of stracchino, and a sprinkle of chopped pistachios. Serve the flatbreads at the table and enjoy them with your family and friends, you’ll see what a success!
… Vane’s tips
Once made, the flatbreads can be stored for three days in a plastic food bag.
You can flavor the dough with oregano or fresh parsley.
Instead of stracchino, you can use crescenza, ricotta, or goat cheese.
