These soft flatbreads cooked in a pan are halfway between a tigella and pita bread. They have the taste of tigella, but during cooking they puff up just like pita bread: they become little balloons! They are really easy to make, soft, and tasty. Good on their own, but even better stuffed. They always disappear quickly at my house, and they are never enough. Come with me, let’s start baking.
Enjoy the recipe, Giusy.
You might also be interested in:
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 25 pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Soft Flatbreads Cooked in a Pan
- 2 1/2 cups all-purpose flour
- 1 2/3 cups cake flour
- 1 teaspoon dry yeast
- 3/4 cup milk
- 1/2 cup water
- 1 tablespoon salt
- 3 tablespoons extra virgin olive oil
Steps for the Soft Flatbreads Cooked in a Pan
In a bowl, mix the flours with the yeast. Add the milk and water and incorporate with a fork.
Add the salt and oil. Start kneading with your hands and work the dough on a floured board until the ball is smooth.
Place the ball inside a bowl, cover with plastic wrap, and let rise for 3 hours.
After this time, roll out the dough on a floured surface and cut into circles; I used a bowl with a diameter of 4 inches.
The thickness should be just right: they shouldn’t be too thin or too thick. I recommend a thickness of about 1/5 inch, ideal for them to puff perfectly during cooking.
Heat a pan and place the flatbreads inside. They should cook at a high flame: the important thing is to turn them every 5/8 seconds to prevent burning.
On the fourth turn, you’ll see them puff like a balloon. When both sides are well colored, the flatbreads are ready. It will take about 3/4 minutes in total.
The flatbreads are ready. They can be served hot and eaten immediately, or just let them cool, stuff them, and reheat in the oven for 5 minutes before serving.
