Tasty, fragrant, and too good, the CRISPY ROMAN FLATBREADS WITHOUT BREWER’S YEAST, as we Romans call them, because they are so crunchy that they crackle under your teeth when you eat them.
I made these crispy flatbreads on TV on Canale10, with just a few and simple ingredients, you prepare these crispy oregano-flavored tongues, perfect as bread substitutes, delicious to be eaten with cold cuts and cheeses, maybe during an aperitif with friends.
This recipe is the quick version of mother-in-law’s tongues or crispy Roman flatbreads because it doesn’t use yeast and requires very little time for preparation and cooking.
Follow me in the recipe as we prepare them together, they are fabulous to enjoy hot but also cold, as they retain all their aroma, flavor, and crunchiness as if just baked!
From this year, all recipes made on TV will also be published on my blog, so it will be easier for you to find the recipe and make it.
Remember, I am on TV with La cucina di Vane every Tuesday, Thursday, and Saturday at 1:10 PM and 7:40 PM, see you there, don’t miss it!
DO YOU NEED MY HELP IN THE KITCHEN? WRITE TO ME AT SOS VANE at [email protected] and I will answer you on TV during my show!
You can read all the recipes remade on TV HERE and watch all the episodes on my YouTube Channel or on the Canale10 website, you can watch this recipe here.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup water (at room temperature)
- 1 tsp table salt
- 1/4 cup extra virgin olive oil
- to taste extra virgin olive oil
- to taste salt
- to taste dried oregano
- 1 clove garlic (optional)
Steps
To make the crispy Roman flatbreads, start by mixing the flour with salt in a large bowl, make a well in the center, and gradually pour in the water while stirring with a fork. Leave a little water aside, about 2 teaspoons.
Pour in the oil as well and continue kneading. As you see the dough coming together, transfer it to the table and continue to work it. Add the remaining water if necessary.
Knead to obtain a nice, homogeneous, soft but not sticky ball, take a piece of plastic wrap and wrap the ball of dough, let it rest wrapped in the film and at room temperature for at least half an hour.
While the dough for the crispy flatbreads is resting, prepare the seasoning by pouring a little extra virgin olive oil, about 35 g, into a bowl, add some oregano, salt, and a peeled and crushed clove of garlic, mix with a fork, and let it rest to flavor the seasoning.
Take the dough ball, and with the help of a dough scraper or knife, divide it into 4 equal parts, quickly rework each piece and roll it out with a rolling pin into a thin tongue, almost transparent enough to see your fingers beneath.
Place the tongues on a baking sheet lined with parchment paper, I used the baking sheet of my oven; if they all don’t fit, cook them in pairs, and with a kitchen brush, spread the oil and seasoning mixture over the flatbreads, you need to season them well.
Bake them in a preheated fan oven at 350-390°F for about 7-10 minutes, cooking times vary from oven to oven and depending on how thin you rolled out the flatbreads. You should remove them from the oven when they are nicely golden and crispy. Let them cool on a rack and enjoy them; they are so good!
