Have you ever tried flat bread? A flat bread that closely resembles Naan bread, perfect as a substitute for classic bread on the table. Usually yeast-free and cooked in a few minutes in a pan, this bread is really easy to make and truly delicious! The thickness of this bread can vary from 1 mm to a few inches, so it can be consumed without being sliced.
Made with water, flour, and salt: all ingredients that are easily found in our pantry. Sometimes oil and yogurt are added. The oldest record of this bread was found in Jordan and dates back to 12,400 B.C.
Today, however, I’m leaving you the recipe for flat bread with yeast and oil, which will make it excellent even the next day. Alternatively, if you’re really in a hurry, you can also use instant yeast or omit it. Finally, once cooked, it is then sprinkled with butter melted in a pan with minced garlic and spices. For a lighter result, you can use oil instead of butter. Very similar to our piadine, this bread is also perfect to pair with cold cuts and cheeses. Curious to discover the recipe? Then follow me in the kitchen, because flat bread will be ready in a click!
If you’re interested in other homemade bread recipes, also read:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 6 flat bread
- Cooking methods: Stovetop
- Cuisine: International
- Seasonality: All seasons
- Energy 239.10 (Kcal)
- Carbohydrates 35.16 (g) of which sugars 1.00 (g)
- Proteins 6.11 (g)
- Fat 8.99 (g) of which saturated 4.80 (g)of which unsaturated 2.83 (g)
- Fibers 1.55 (g)
- Sodium 388.37 (mg)
Indicative values for a portion of 78 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 1/2 cups all-purpose flour
- 3/4 cup water
- 1 1/4 tsp dry yeast
- 1 tsp salt
- 2 tbsps extra virgin olive oil
- 1/4 cup butter
- 1 clove garlic
- sage (to taste)
- rosemary (to taste)
- minced parsley (to taste)
Tools
- Bowl
- Wooden Board
- Rolling Pin
- 2 Pans
Steps
First, put the flour in a bowl with the yeast, water at room temperature, and oil, and start mixing. When the flour has absorbed the water, also add the salt. Remember, salt should always be added away from the yeast to prevent it from compromising the leavening. Then continue kneading with your hands, turning the dough onto a wooden board, until you get a smooth and homogeneous dough ball. It will take at least 10 minutes. Alternatively, if you have one, you can knead with a stand mixer.
Once a smooth dough ball is obtained, place it inside a bowl and cover it with plastic wrap. Then let the dough rise for at least 2 hours or until doubled. To facilitate rising, you can place the bowl in the oven turned off, but with the light on. This way, the necessary heat for leavening will be created. Usually, this bread is prepared without yeast, but I recommend preparing it this way. In this way, you will have excellent bread even the next day.
After the rising time, take the bowl and turn the dough onto a wooden board. Then divide it into 6 dough balls. With the help of a rolling pin, roll them out to a thickness of 1/5 inch, giving them a circular shape.
Separately, heat a non-stick pan and, when it is very hot, cook one bread at a time. Then place the first one in the pan and, as soon as bubbles form, flip it over and cook on the other side as well. Continue this way until you have cooked all the breads. They will puff up during cooking, which is normal since there is yeast in the dough.
In the meantime, prepare the flavored butter. Clean a garlic clove, cut it in half, and remove the less digestible inner part. Then finely chop it with a knife. Melt the butter in a small non-stick pan and add the dried sage and rosemary, the chopped parsley, and finally the chopped garlic. Let it cook for just a few moments, being careful because garlic tends to burn quickly.
Flat bread is ready! Serve it by brushing each bread with the freshly prepared flavored butter.
Variations and Tips for Flat Bread
Flat bread can be stored for one or two days in a cool, dry place covered with a glass dome.
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FAQ Questions and Answers for Flat Bread
Can I substitute dry yeast with fresh yeast?
Yes, it is possible to use 12 g of fresh yeast instead of dry yeast.
Can I omit the use of yeast?
Yes, flat bread is originally made without yeast. However, I recommend using it for a softer result. This way, the bread will be excellent even the next day.
