Today I want to take you into the kitchen with me to make something truly tempting: crispy flatbreads. These are thin, crunchy sheets that once you start eating you just can’t stop!
I designed them for anyone who wants something delicious made at home but without complications. They’re perfect to serve during an aperitif with friends, to accompany cured meats and cheeses, or simply to munch on in front of the TV. The beauty of this recipe lies in its simplicity: a few ingredients that everyone has in the pantry and an aroma that will fill the whole house.
Come along with me and let’s start baking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Crispy Flatbreads
I have made these flatbreads many times and have experimented with several flours including: 00 flour, 0 flour, spelt flour, durum semolina flour, type 1 flour and whole wheat flour. You’ll also find the gluten-free version HERE.
Just remember that every flour absorbs differently and, if the dough doesn’t come together, you may need to add some water or flour. At this point choose the type you prefer! The really important thing is to roll the dough as thinly as possible with the rolling pin to achieve that irresistible crunch.
- 1 1/2 cups semolina flour
- 1/2 cup water
- 1 1/3 tbsp extra virgin olive oil
- to taste salt
- dried oregano (or spices to taste)
Steps for the Crispy Flatbreads
In a large bowl pour the semolina flour (or the flour you chose) and add the water a little at a time, starting to stir with a fork.
Add the extra virgin olive oil and the salt, continuing to work the dough until it becomes smooth and elastic. If necessary, you can add more flour: the amount may vary slightly depending on the type of flour used and its absorption.After forming the dough, let it rest for 20 minutes at room temperature, covered with the inverted bowl.
After this time, divide the dough into three parts and begin to roll each piece as thinly as possible with the rolling pin, trying to obtain an elongated shape. If the sheet is too long for your baking tray, you can easily divide it in two.
Place the strips on a baking sheet lined with parchment paper. Brush the surface with a thin layer of oil and finish with oregano or the spices you prefer.
Bake in a preheated conventional (static) oven at 374°F for about 15-20 minutes. If you decide to bake two trays at the same time, remember to swap them after the first 10 minutes to ensure even browning. Every oven behaves differently, so the flatbreads will be ready when the surface is nicely golden and crisp.
Thank you for cooking with me. See you on the next kitchen adventure and thank you always for the trust you’ve shown me all these years.
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Storage
The crispy flatbreads keep perfectly for 3-4 days inside an airtight container or in a paper bag (the bread bag is ideal). The important thing is to store them only when they are completely cool to avoid moisture making them go soft.
