The quick flatbreads are the lard-free and butter-free version of the classic flatbread: very easy to make, they are soft and light; ready in a flash, they are perfect for a quick lunch. You just need a bowl and a fork to mix them, roll them out, and into the pan they go. I know that you shouldn’t mess with the classic flatbread, but I didn’t have lard at home today. I felt like having flatbread for dinner. I searched online and found these. Easy, quick, with extra virgin olive oil, they turned out good. What more could you ask for? The original? I’ve already made that, I will add the recipe link. Meanwhile, try these quick flatbreads that will solve your dinner problem.
Don’t miss out
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
To knead and achieve the right consistency, use lukewarm water.
- 1 2/3 cups type 1 flour (or 0)
- 7 tbsp water (approximately)
- 2.5 tbsps extra virgin olive oil
- 1/2 teaspoon of salt
Tools
- 1 Bowl
- 1 Whisk Danish
- 1 Griddle for flatbreads
Steps
Pour the flour into a bowl, add the oil, salt, and water little by little, starting to work first with a fork (or with the Danish whisk that I find very handy for mixing dough) then continue kneading with your hands to blend all the ingredients well to obtain a smooth, homogeneous, and elastic dough. Weigh the obtained dough and divide it into four portions (my dough balls weighed about 80 grams). Roll out each dough ball on a lightly floured work surface using a rolling pin, aiming for thin, round sheets. Lightly grease a flatbread griddle or pan with a bit of oil and cook each flatbread for three/four minutes per side.
Notes
You can cook, fill, and serve the flatbreads immediately, or you can prepare them a little in advance and warm them up before serving.
