The CRISPY FLATBREAD is ready in fifteen minutes, and it’s amazing!
In the oven, it will bubble up and the result will be a crispiness that makes your flatbread irresistible; every time I make it at home, it disappears immediately 😉
It’s perfect to accompany an appetizer with friends, and equally perfect as a bread substitute or breadsticks.
The recipe is very easy to make and it is yeast-free. With just water, oil, flour, and salt, you’re surely ready to make it with me, right?
Follow me, and you’ll also find step-by-step photos.
Meanwhile, below are some recipe suggestions that might interest you:
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 3 large flatbreads the size of the oven tray
- Cooking methods: Oven
- Seasonality: All seasons
Ingredients to make the CRISPY FLATBREAD
- 2 cups flour (I usually use type 0 or 1)
- cup water (room temperature)
- 3.5 tbsp extra virgin olive oil
- 1 tsp salt
- to taste rosemary
- to taste coarse salt
Tools to make the CRISPY FLATBREAD
- Rolling pin
Steps to make the CRISPY FLATBREAD
In a bowl, pour the water, oil, and salt and mix.
Start adding the flour, a little at a time.
At first, mix with a whisk, then when the dough starts to firm up, directly with your hands.
Move to a work surface and knead for a couple of minutes until you get a smooth and homogeneous dough.
Let it rest for 5 minutes by covering it with the bowl you previously used or with plastic wrap.
Once it has rested, divide the dough into three parts and start working on one at a time, covering the other two parts again.
Press first lightly with your hands, then start rolling with the rolling pin as thin as you can.
Note: Try to shape it roughly rectangular to fit the tray, but don’t worry if it’s a bit irregular; it will always look and taste great 😉
Place your flatbread on a baking tray lined with parchment paper, brush it with a little extra virgin olive oil (you can skip this step if you want to further reduce the amount of oil).
Sprinkle with chopped rosemary and a few grains of coarse salt, then put it in a preheated static oven at 482°F for 6-8 minutes, depending on your oven.
Let your CRISPY FLATBREAD cool completely and… enjoy your meal! 🙂
Tips and Storage
– You can flavor your crispy flatbread with your favorite herbs, for example, I often use oregano.
– You could add a bit of sweet paprika at the end of baking or add a teaspoon of turmeric when adding the flour.
– I recommend consuming the crispy flatbread on the same day to maintain its crispiness. If you have leftover dough, store it in the refrigerator wrapped in plastic wrap for up to one day.
If you liked this recipe, I also recommend my YOGURT BREAD – Without Leavening (HERE)
