Flatbreads are a valid alternative to bread and also represent an excellent “dinner saver” solution. Perfect to prepare and fill in advance, they can be a tasty idea for a lunch break at work, replacing the classic sandwich.
In this basic recipe, there are no animal fats, unlike the traditional Romagna piadina, so it’s also suitable for a vegan diet.
The one you see in the photo is filled with speck, cherry tomatoes, and Yogonese, a gluten-free yogurt sauce that I had the pleasure to try thanks to a small collaboration. I recommend it: if you enjoyed the classic French salad dressing, this will win you over in the same way, if not more.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 4 flatbreads
- 2 1/2 cups flour
- 2/3 cup water
- 2 tablespoons extra virgin olive oil
- 1 pinch salt
Tools
- Bowl
- Pan
Preparation
To prepare the flatbreads, start by putting the sifted flour in a bowl. Make a well in the center and add the salt and water. Begin to knead with your hands. As soon as the dough begins to come together, add the oil and continue to work until you obtain a smooth and homogeneous dough.
Divide the dough into four equal parts, form balls and flatten them slightly with your hands.
Roll out each ball with a rolling pin until you get a thin sheet.
Heat a non-stick pan over medium-low heat and cook the flatbreads one at a time, turning them to brown evenly on both sides. Cooking will take about 2-3 minutes for each flatbread.
Season to taste and serve immediately.
Other recipes:
Pizza Bread
Spinach Puff Pastry Pie
Sweet and Savory Crepes
September Paccheri with Eggplants
