Pan-fried flatbreads, simple and quick recipe. These are soft flatbreads made with a few genuine ingredients such as flour, water, oil, and salt, ideal as finger food to serve at a buffet or as a tasty accompaniment instead of bread.
Also try the buffet milk rolls and the Sicilian mini pizzas soft and tasty.
The flatbreads are cooked in a non-stick pan over low heat, but if you prefer you can also bake them in the oven or air fryer. For the filling, you can choose according to your tastes, with cold cuts and cheeses for a timeless classic, in a gourmet version with mortadella, pistachio, and stracciatella, or a vegetarian version with guacamole sauce and shrimp, or grilled vegetables and vegan cream cheese.
Other ways to cook flatbreads:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 20
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 123.72 (Kcal)
- Carbohydrates 20.35 (g) of which sugars 0.74 (g)
- Proteins 5.70 (g)
- Fat 2.70 (g) of which saturated 0.65 (g)of which unsaturated 0.55 (g)
- Fibers 0.81 (g)
- Sodium 318.18 (mg)
Indicative values for a portion of 60 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
- 4 1/3 cups all-purpose flour
- 2 tbsps extra virgin olive oil
- 2 tsps salt
- 2 tsps dry yeast
- 1 1/8 cups water
- 3.5 oz goat cheese
- to taste salad
- 2 tomatoes
- to taste dried oregano
- 7.7 oz cooked ham
How to Make Pan-Fried Flatbreads
Pour the flour into a bowl, add the yeast and mix, then pour in the lukewarm water.
Also add the salt and oil, knead well with your hands until you form a smooth and homogeneous dough. Cover with plastic wrap and let it rest for 1 hour.
After the resting time, roll out the dough with a rolling pin until it is about 0.4 inches thick.
With a pastry cutter (or a glass) cut out small circles.
Next, cook them on a non-stick pan turning them over on both sides.
Cut in half and fill with cheese and cold cuts.
Storage and Substitutions for Pan-Fried Flatbreads
The pan-fried flatbreads can be stored in a food bag until the next day, and they can be frozen. If you prefer, you can make a single portion, perhaps filling it with sausages and spinach as they do in Umbria.
