When it’s as hot as it is these days, the keyword becomes “practicality” and the recipe for these whole wheat pan-fried flatbreads without yeast fully embodies the word!
They are super easy to make and don’t need any rising time, so you can knead them anytime and, most importantly, fill them as you like; from sweet to savory!
I love to pair them with salmon and mixed greens, but they’re also delicious with jam or spreadable cream.
Additionally, they are whole wheat, because they use a less refined flour like “type 2,” which is more rustic as it contains part of the grain’s fibers that are not discarded during processing .. so they have a bit more fiber, which is always a plus! But if you want to make them really rustic, you can use fully whole wheat flour, keeping in mind that you might need a bit more water for the dough.
READ the FA.Q. AT THE END OF THE RECIPE
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 4 flatbreads
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 108.00 (Kcal)
- Carbohydrates 17.75 (g) of which sugars 0.25 (g)
- Proteins 3.28 (g)
- Fat 2.63 (g) of which saturated 0.33 (g)of which unsaturated 0.00 (g)
- Fibers 0.91 (g)
- Sodium 263.69 (mg)
Indicative values for a portion of 38 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
- 3/4 cup type 2 flour (or whole wheat)
- 1/4 cup water
- 1 pinch fine salt
- 1 tablespoon extra virgin olive oil
- baking soda (pinch)
Steps
– Pour the sifted flour, pinch of salt, baking soda, water, and oil into a bowl; quickly mix with a fork and finish kneading with your hands.
– Form a smooth dough, divide into 4 balls, and lightly flatten with your fingertips on the work surface.
– Heat the pan over low heat, pour a drizzle of oil, wipe with a paper towel, and cook the flatbreads.
– Fill them as you like, either hot or cold.
Variations:
– If you can’t find type 2 flour, you can use whole wheat flour, keeping in mind that you might need a bit more water during kneading.
FAQ (Questions and Answers)
– What is type 2 flour?
Type 2 flour is a whole wheat flour.. or rather semi-whole wheat, which can obviously be replaced with fully whole wheat flour.
– Can the baking soda be replaced with a pinch of baking powder for savory cakes?
– If you don’t have baking soda at home, you can do it; otherwise, follow the recipe.
