The pan loaves are no-yeast and no-oven soft and delicious buns. In summer, especially when we go to the sea or beach, a few stuffed sandwiches are always in the cooler bag. When the bakery is closed or I have just 10 minutes to prepare them, I always make these pan loaves, perfect to be filled in a thousand ways. Soft and tasty, the pan loaves have little crumb and can be customized with the filling you prefer. Those in the photo are filled with stracchino, bresaola, lemon, arugula, oil, and pepper, but they are perfect with salami, ham, salmon, turkey breast, tuna, hard-boiled eggs and tomatoes, cheese, olives, in short, let your imagination run wild. They are also perfect as a dinner saver, instead of the classic flatbread 😀
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 9 3/4 oz water
- 2 cups all-purpose flour
- 2 cups semolina
- 1 3/4 tbsp extra virgin olive oil
- 2 tsp salt
- 1 packet instant yeast for savory preparations
- as needed re-milled semolina flour
Steps
The pan loaves are super easy and quick to make. First, put the two flours, yeast, and salt in a bowl and mix.
Add the extra virgin olive oil, water, and form a soft and compact dough, work it quickly on a floured surface and divide it into 4 equal parts.
Roll each piece to form loaves and flatten them, they should be about 3/4 inch thick.
Place the buns in a pre-heated non-stick pan (no need to grease it, add nothing), cover with a lid and let them cook for 7 minutes on very low heat, flip the pan loaves and continue cooking for another 5 minutes, always with the lid on.
The pan loaves are ready, you can fill them with the ingredients you prefer. I used stracchino, arugula, bresaola, lemon, oil, and black pepper.
Notes:
The pan loaves keep at room temperature for 3-4 days. You can fill them however you like, you can also reheat them in the oven or on the grill to make them even tastier and crispier.
More pan bread recipes HERE
Pan focaccine recipes HERE
