The flatbread with oil and salt without yeast is prepared in just a few minutes and is perfect for an appetizer served with cold cuts, cheeses, and tasty sauces. Crunchy and delicious, very easy to make, the flatbread with oil and salt cannot be missing from the bread basket.
Don’t miss it
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 2 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup all-purpose flour
- 1/4 cup water
- 1/2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste semolina flour
Tools
You can use a stand mixer to knead, but it’s a small quantity that can be easily kneaded by hand.
- 1 Bowl
- 1 Stand Mixer Kitchen Aid Artisan
- 1 Rolling Pin
- 2 Silicone Sheets reusable parchment paper
Steps
In the mixer bowl, but you can also knead by hand, combine the flour, water, extra virgin olive oil, and salt. Knead for seven minutes until a smooth and homogeneous dough is obtained. Wrap it in cling film and let it rest at room temperature for fifteen minutes. Divide the dough into two equal parts. Dust the work surface with semolina flour and roll out each dough piece into a thin sheet using the rolling pin. Transfer the sheet to a baking tray lined with parchment paper, season with oil and salt (I chose to use the Gusto Toscano onion tear crystals perfect on meat, but I wanted to add a bit of zest to this simple flatbread) and bake in a preheated oven at 410°F for 12 minutes.
