If you’ve never tried skillet flatbread, here’s a tip for a truly easy recipe with great results! This flatbread is amazing because it really comes together quickly, just the time to knead it and cook it on the stove, without proving times! Just add some baking soda, and you’re done! Now that the days are getting warmer and you don’t feel like turning on the oven, forget about baking sheets and make your flatbread using just a non-stick skillet and a lid! After all, have you ever found yourself not in the mood to spend too much time cooking but still have to prepare some kind of dinner? Well, this is the recipe for you! And your kids will love it, trust me! The filling made of spring vegetables like zucchini and asparagus, along with the addition of slices of melting cheese, is something superb! It will be perfect for a dinner saver or for an informal aperitif with friends. Of course, this is my personal suggestion, but you can vary it each time with the vegetables you prefer, thanks to the super versatility of this recipe! Bite after bite, it will be an explosion of incredible flavors!
All “vegetarian” recipes are without meat and/or fish (N.B. other animal protein-based foods, such as eggs and cheeses, may be used).
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 1/4 cups All-purpose flour
- 1 cup Water
- 3 tbsps Extra virgin olive oil
- 1 tsp Baking soda
- 1 tsp Salt
- 1.1 lbs Asparagus
- 2 Zucchini
- 1 clove Garlic
- 5 slices Emmental cheese (or provolone)
- 2 tbsps Extra virgin olive oil
- to taste Salt
- to taste Black pepper
Tools
- 1 Large bowl
- 1 Wooden spoon
Preparation
In a large bowl, combine the flour, baking soda, and salt, and mix well.
Then pour in the slightly warm water and tablespoons of oil.
Mix by working the dough with a wooden spoon in the bowl itself.
Once it starts to come together, work with your hands, transferring the dough to a lightly floured work surface.
You should form a smooth and elastic dough ball.
Let the dough rest for about 15 minutes at room temperature covered by its working bowl. Meanwhile, wash and trim the zucchini and asparagus, trimming the ends of the former and removing the tough part of the latter’s stalk and peeling them.
Cut the zucchini into slices and the asparagus into sticks, keeping the tips aside.
Saute them with the garlic clove, 2 tablespoons of oil, and 2 of water for 8 minutes except for the tips.
Add the asparagus tips and a splash of water if they dry too much, and continue cooking for another 2 minutes. Turn off the heat, season with salt and pepper.
Meanwhile, divide the dough in half and roll out 2 sheets about 1/8 inch thick and the diameter of your skillet.
Take one of the two bases, place it on a lightly floured sheet of parchment paper, and stuff it with 2 slices of Emmental, then add the pan-sautéed vegetables.
Finish with 2 more slices of Emmental.
Close with the second sheet by gently placing it over the first.
At this point, seal the edges well so that the flatbread does not open during cooking.
Heat a non-stick skillet for a few minutes, then transfer the flatbread into it, using the parchment paper available*. Cook it for about 5 minutes with a flat lid** if possible (fig. 15).
Check the cooking of the flatbread carefully, and as soon as it appears golden, flip it, using the lid itself, letting it slide onto it and then turning it over (fig. 16).
Once cooked on both sides, turn off the heat and serve.
And voilà…your skillet flatbread without yeast with asparagus and zucchini is ready to be enjoyed!
Bon Appétit from FeFe’s kitchen!
Tips, notes, variations, and suggestions
🟣* For transferring the flatbread, here’s a simple but foolproof trick: cut a sheet of parchment paper and lightly flour it. Place the first disc, which will be the base to be filled, on it. Once the flatbread is sealed, you can easily transport it to the skillet by gently sliding it.
🟣** Another tip for ensuring an optimal result, is to make sure that no condensation forms when closing the lid. If it does, be sure to dry the drops of vapor that form so that falling onto the dough won’t affect its crispness. So, check the lid about 2-3 minutes into the first cooking and do the same when flipping the flatbread. Once cooked, if you keep it warm with the lid closed, continue to dry the lid.
🟣Naturally, for the filling, unleash your creativity by adding all the vegetables you desire based on seasonality such as eggplant, bell peppers, potatoes, or even broccoli, pumpkin, cauliflower, etc.; for cheese choice with others more suited to your taste such as provolone, asiago, spicy cheese or pizza mozzarella, etc.
🟣For a tastier and richer filling, feel free to add olives, marinated mushrooms, sun-dried tomatoes, or whatever you have available in the pantry.
Can other more rustic flours be used?
Of course, other more rustic flours like spelt flour, oat flour, or whole wheat flour up to 50% of the total can be used, so 200 grams to be mixed with the all-purpose flour.
