QUICK SKILLET FLATBREAD RECIPE WITH BROCCOLI
Who would have thought that sad Broccoli could transform into these irresistible FLATBREADS with a golden, crispy crust and soft inside!
The SKILLET FOCACCIA recipe is easy and super fast, allowing you to prepare Broccoli flatbreads in minutes without turning on the oven and especially without waiting for rising times.
An original and tasty idea to cook Broccoli and make even the most skeptical appreciate the vegetable, because in front of a focaccia no one can resist, perfect for a snack, aperitivo time, or as a bread substitute.
Preparing Broccoli Flatbreads in a skillet is very easy; just boil the broccoli, puree them and then mix them in a bowl with flour, instant yeast, oil, and salt. Once the dough is mixed with a spoon and transferred to a work surface, flatten it with a rolling pin and create the flatbreads with a glass or cookie cutter. You’ll be ready to cook.
At that point, you can decide whether to cook them in a skillet or an air fryer. You’ll bake soft flatbreads inside with a crispy and golden crust outside that makes them truly irresistible!
Soft and tasty, they are delightful for a snack, an original treat or as an appetizer topped with fresh and creamy cheese or enjoyed with cold cuts, ideal to prepare at the last minute because they don’t require rising.
These SKILLET FLATBREADS with BROCCOLI are truly amazing and prove to be a clever and tasty way to make everyone appreciate this vegetable and also to recycle leftover boiled broccoli. I literally adore them. Plus, they are so practical that they can be eaten with hands and taken anywhere: school, university, office for a quick but satisfying lunch, and all colleagues will envy you.
For more recipes with Broccoli, also check out:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 10 flatbreads
- Cooking methods: Stovetop, Air Fryer
- Cuisine: Italian
- Energy 149.78 (Kcal)
- Carbohydrates 27.95 (g) of which sugars 1.48 (g)
- Proteins 4.97 (g)
- Fat 2.88 (g) of which saturated 0.50 (g)of which unsaturated 0.04 (g)
- Fibers 1.48 (g)
- Sodium 118.99 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 3/4 cups all-purpose flour
- 4 cups steamed broccoli (or boiled)
- 3 1/2 tbsp Greek yogurt
- 2 tsp instant yeast for savory dishes
- 2 tbsp extra virgin olive oil (+ more for brushing)
- 1/2 tsp fine salt
Tools
- Bowl
- Pot
- Skillet
Instructions
Before starting. To prepare the Flatbreads in a skillet, you will need 250 g of steamed or boiled Broccoli. This is also a recycling recipe, so if you have already saved them from another preparation, you can use them without worry. Otherwise, you just need to clean the Broccoli and boil them for about 7/8 minutes in lightly salted water.
First, put the boiled broccoli in the immersion blender cup (or even in a mixer) and blend until you get a puree. Put the flour, instant yeast, yogurt, oil, broccoli puree, and salt in a bowl. Mix everything initially with a spoon, then continue with your hands in the bowl. As soon as the mixture has a certain consistency, transfer it to a slightly floured work surface.
Continue kneading (a couple of minutes will be enough) with your hands until you get a smooth and homogeneous dough. Then take the rolling pin and roll it out to a thickness of about 1/4 inch. Shape the flatbreads with a glass or cookie cutter, re-knead the scraps, and roll them out again to get more flatbreads. When you have finished all the mixture, you will be ready to cook.
Before cooking, make small dimples on the surface of the flatbreads with your fingers, and brush them with oil and a pinch of salt. Heat a nonstick skillet and then lay the flatbreads inside with the oily surface in contact with the bottom. Cook for a couple of minutes with the lid on to facilitate rising. Then turn them over and finish cooking on the other side, again with the lid on. The Broccoli skillet flatbreads are ready; enjoy them while still hot, they will be even better, or cut them in half and stuff with cold cuts or cheeses.
After creating the Flatbreads, if you prefer to cook them in an air fryer, place them in the Fryer basket, brush (or spray) with olive oil, and cook at 356°F for about 10 minutes or until golden. An even lighter solution than Skillet Focaccia, great as a snack or bread substitute: soft inside and crispy outside.
STORAGE
The skillet flatbreads are best when freshly made and warm, so you can fully appreciate their internal softness and crispy crust. However, they are also good at room temperature and if closed in a bag or airtight container, they can be stored for up to 2 days. Alternatively, you can freeze them.
TIPS AND VARIATIONS
BROCCOLI: Following the same procedure and simply changing the vegetable (same quantity), you can prepare Pumpkin Flatbreads or Potato Flatbreads in a Skillet.
YOGURT: For this recipe, I used whole Greek yogurt, which adds more softness to the dough. It is preferable to regular yogurt due to its more solid consistency. Alternatively, for a lighter version, replace it with an equal amount of 0% fat Greek yogurt.
YEAST: To avoid the long rising times that would normally be necessary to prepare focaccia, I used Instant Yeast for Savory Pies and Flatbreads by Paneangeli in this recipe.
COOKING: This Broccoli Flatbreads recipe is suitable for cooking both in a Skillet and an Air Fryer. However, if you prefer traditional oven baking, you should bake the flatbreads in a static oven at 356°F for about 15-20 minutes.
