Crispy flatbread without yeast is perfect for serving with cold cuts or cheeses. They are quick to prepare, and you can add coarse salt, oregano, rosemary, or any other herbs you prefer on top. I love these thin flatbreads; they’re crunchy and full of bubbles. If you like, you can also use them instead of crackers or breadsticks. The crunchy flatbread can also be used as a base for small bruschettas or canapés. I recommend checking out other bread and leavened recipes. I’m sure you’ll find other recipes to try. Now let’s see how to make the crispy flatbread without yeast, and if you try it, let me know. Barbara

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Difficulty: Very easy
Cost: Very cheap
Rest time: 10 Minutes
Preparation time: 10 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

2 cups all-purpose flour
1/2 cup water
1/6 cup extra virgin olive oil
1 teaspoon salt
coarse salt (optional)
rosemary (optional)
oregano (optional)

How to prepare Crispy Flatbread without Yeast

Let’s start preparing the Crispy Flatbread without Yeast, pour the flour, salt, and extra virgin olive oil into a bowl
and the water
knead first with a fork
and then with your hands,
transfer to the work surface and knead well to have a homogeneous and compact dough,
cover with a towel and let it rest for 10 minutes.
After the rest, take the dough and divide it into 8 parts,
roll out with a rolling pin until you get very thin strips.
Arrange the flatbreads on the baking sheet without overlapping; it will take two batches. Four can fit on each baking sheet. Add some oil and then brush it,
then add coarse salt or rosemary or a sprinkle of oregano according to your preferences, or you can leave them with just the extra virgin olive oil.
Bake in a preheated static oven at 392°F for 15 minutes until golden brown.
Once baked, remove from the oven and let them cool