Let me introduce my herb flatbreads cooked in a pan (the flatbreads are cooked in a pan, not the herbs! 🤭).
After several failed attempts, or just mediocre ones, I finally managed to achieve what seemed impossible: cooking my flatbreads in a pan instead of the oven!
Maybe it seems like a minor thing to you, but to me, it isn’t. I even confided in a couple of blogger friends asking for advice because this widespread trend of pan-cooked flatbreads on the web, I have to say with all my deepest and sincere candor, I haven’t quite figured it out yet, because… I can’t make them!!!!!! 😅
They burn on the outside and stay raw inside!! There, I said it, I can’t cook flatbreads in a pan. Period.
So… I decided to compromise and came up with my personal middle ground.
Leveraging my lifelong experience with cooking Romagna flatbreads, or the one and only Romagna flatbread (yes, I must say it), I pulled out of the hat these pseudo-flatbreads that are halfway between, a bit thicker than our Rimini flatbreads but definitely thinner than those tall tall pan-cooked flatbreads, sometimes even stuffed, that are proudly displayed around the web.
Moreover, shouldn’t the stuffing make it even moister? Thus, making it even harder to achieve a good internal cooking. No?
The day I can resolve these Hamlet-like doubts and especially achieve success with pan-cooking one of those models will be a great day! But I won’t give up! 💪
Before moving on to the recipe of my aromatic flatbreads, a brief explanation: the ingredients are the same, identical to the previous recipe, the herb mini flatbreads baked in the oven. This is intentional, as these two recipes are my personal experiment to understand how cooking type influences the outcome, even with the same dough.
Our verdict, after a family taste test, is… who knows!!!! We like both, how can you choose?
The oven-baked mini flatbreads were softer inside, while these pan-cooked ones have the texture and result of flatbreads (thick ones). Both are made with herb dough and are flavored with garlic on top.
In short, you just have to try both versions and then share your opinion! 😀
👇 I also leave you other flatbread doughs (to try in both cooking methods 😉):
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 11 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 herb dough
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
Tools
- Work Surface
- Rolling Pin
Steps
Prepare the dough as indicated in the dough recipe.
As also mentioned for the mini flatbreads, if kefir is unavailable, it can be replaced with yogurt.
When the dough is ready, divide it into balls, similar to those used for flatbread or pizza but smaller.
Roll them out with the rolling pin, more or less like this:
Chop the garlic, place it in a small bowl, and mix it with two (or three) tablespoons of extra virgin olive oil.
Distribute the oil and garlic on the flatbreads.
👉 I did this step on one side only. If you prefer to oil both sides, I recommend doing it directly in the pan at the time of cooking.
Salt-Free Tips
For today’s salt-free tips, I reiterate the recommendations already mentioned in the mini flatbreads recipe (always be mindful of the amount of cold cuts used to fill flatbreads, flatbreads, and bread)
And I remind you that aromatic herbs and spices are valuable allies to flavor foods instead of salt.
If you are interested in reducing or eliminating salt, always remember to:
■ Decrease salt gradually, the palate must get used to it slowly and should not notice the progressive reduction.
■ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
■ Use my salt-free vegetable granules and gomasio.
■ Prefer fresh foods.
■ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
■ Avoid bringing the salt shaker to the table!
■ Occasionally allow yourself a break from the rules. It’s good for your mood and helps you persevere.
If you do not want, or cannot, give up salt:
■ You can still try my recipes by salting according to your habits.
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