The flatbread is a simple, traditional recipe from the Romagna culinary tradition with ancient origins. It is made with a few simple ingredients always present in our pantries, such as flour, water, lard, or extra virgin olive oil. It is yeast-free, doesn’t require much resting time, and is cooked for just a few minutes on a hot plate or griddle. The result will be phenomenal, as it can practically be filled with whatever your imagination suggests, becoming your go-to dish! You can serve it as a main dish for a casual lunch, use it as bread to accompany cheeses and cured meats, or create delicious appetizers for your summer dinners! My recipe includes the use of some whole wheat flour to give it an even more rustic flavor and the use of olive oil instead of lard to make it more digestible. It’s so delicious! Even just eaten warm and crispy, it’s already a delight, but if you follow me, in the coming days I’ll give you some tips to make a truly surprising recipe in both taste and presentation! In the meantime, I recommend noting down the measurements and the process to make step-by-step homemade flatbreads that are really easy, quick, but most of all genuine! I can guarantee that once you’ve tried making them yourself, you’ll never want to buy them pre-made again!
Here are other quick skillet recipes that will make you fall in love:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Cooking time: 2 Minutes
- Portions: 6 flatbreads
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 6 flatbreads, 9 inches Ø
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog contributes to supporting me and my work, while it won’t cost you anything extra!
- 3 2/3 cups all-purpose flour
- 1 1/4 cups whole wheat flour
- 3/4 cups water
- 1/3 cups extra virgin olive oil
- 2 tsp salt
- 2 tsp baking soda
Tools
- 1 Bowl
- 1 Rolling Pin
- 1 Wooden Spoon
- 1 Plastic Wrap
- 1 Kitchen Scale
Preparation
Start by placing the two flours, previously sifted, the baking soda, and a pinch of salt in a bowl.
Mix with a wooden spoon, then create a well in the center and gradually add the water.
Also pour in the oil and continue mixing.
Knead vigorously, initially in the bowl, then transfer to a work surface.
Work the dough until you obtain a soft but not sticky loaf. Cover with plastic wrap and let rest for 45 minutes at room temperature.
Then take the dough and knead it for a few seconds without adding more flour until you get a smooth ball. Divide it into 6 portions of about 4 1/2 oz each.
Shape each portion to give a rounded and regular shape with a smooth surface.
Turn them over and pinch to seal the dough.
Let them rest for 15 minutes covered with plastic wrap.
Roll out each dough ball with a rolling pin into a disc about 1/16 inch thick.
Cook in a hot non-stick pan over medium heat for about 1 minute, flipping as soon as bubbles form.
Continue cooking for another 1 minute and repeat with the remaining portions.
And voilà…the wholemeal olive oil flatbreads are ready to be used as you wish!
Enjoy your meal from La Cucina di FeFè!
I made a wrap with buffalo mozzarella, vegetables, and avocado sauce. Delicious!
Storage
👉After they have completely cooled at room temperature, you can store them in a sealed bag at room temperature for 2-3 days.
