The skillet bread without yeast is simple, takes only a few minutes to prepare, and saves dinner when you find yourself without bread: it’s thin, soft, tasty, and intriguing. The skillet bread without yeast pairs with any dish, can be filled like a flatbread, or cut into wedges to be served as an appetizer with hummus and vegetable spreads or with cold cuts and cheeses.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups solina flour (or all-purpose flour)
- 3/4 cup semolina flour
- 1 tsp salt
- 7 oz water
- 3 tbsp extra virgin olive oil
Tools
- 1 Kitchen Aid Artisan Mixer
- 1 Skillet
- 1 Rolling Pin
Steps
In the bowl of the mixer (but you can also proceed by hand), pour the water with the salt and oil, add the flours, and knead until you obtain a smooth and homogeneous dough. Weigh it and divide it into four equal parts. Roll each ball out with a rolling pin on a lightly floured work surface, aiming for flatbreads about the thickness of a flatbread. Cook them in a lightly greased skillet, one at a time, turning them several times until golden on both sides.
