The Pan-Fried Flatbreads with Sausage and Olives are a leavened dish easy to make, suitable for those who don’t have an oven or, for some reason, don’t want to turn it on. After the first rise, the dough is rolled out with a rolling pin, then filled and rolled, and then, after a quick second rise, rolled out again. This ensures that, once cooked, the flatbread comes out flaky. You can also try the zucchini version or an even simpler aromatized version. Let’s see how to prepare it.
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 669.58 (Kcal)
- Carbohydrates 65.63 (g) of which sugars 2.49 (g)
- Proteins 23.01 (g)
- Fat 36.77 (g) of which saturated 5.84 (g)of which unsaturated 16.04 (g)
- Fibers 2.92 (g)
- Sodium 1,707.55 (mg)
Indicative values for a portion of 216 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 for Pan-Fried Flatbreads with Sausage and Olives
- 4 cups all-purpose flour
- 1 cup water
- 0.35 oz fresh brewer's yeast
- 2 tsp salt
- 10.6 oz sausage
- 3.5 oz mortadella
- 2.8 oz cheese
- 3.5 oz black olives (pitted)
- 4.5 tbsp olive oil
- 0.7 oz flour (for rolling)
- as needed olive oil (to grease the pan)
What You Need for Pan-Fried Flatbreads with Sausage and Olives
- 1 Bowl
- 1 Rolling Pin
- 1 Pan
- Plastic Wrap
Preparation of Pan-Fried Flatbreads with Sausage and Olives
Place the flour in a bowl and add the yeast dissolved in a little water, taken from the total.
Add, little by little, the remaining lukewarm water and knead. Pour in the milk and continue kneading.
Add the salt as well. Knead roughly, then turn out onto a work surface.
Knead until you obtain a smooth and homogeneous dough. Oil a bowl and place the prepared dough inside, covering it with plastic wrap.
Wait for the dough to rise, which can vary depending on the season and temperature (the dough should double in size).
It will take about 60 minutes. Ideally, place the bowl with the dough inside the oven turned off with the light on.
Once risen, turn the dough out onto a floured work surface and divide it into 6 equal pieces.
Roll out each piece with a rolling pin, forming a thin sheet. Proceed one dough piece at a time.
Brush the sheet with oil and fill with grated cheese, sausage pieces, mortadella, and pitted olives also cut into pieces.
Salt and pepper to taste. Roll the sheet onto itself and lengthen the created roll.
Roll up forming a spiral and let rest on a floured surface. Continue in this way with the other dough pieces.
Put a little oil in a pan and spread it with a paper towel. Heat and place the first flatbread inside, which has risen a bit more in the meantime.
Put a little oil in a pan and spread it with a paper towel. Heat and place the first flatbread inside, which has risen a bit more in the meantime.
Spread it a little with the fingertips. Wait for it to brown over moderate heat, then flip the flatbread and let it brown on the other side.
Remove from the pan and continue this way with all the other discs. The Pan-Fried Flatbreads with Sausage and Olives are ready.
Great when consumed hot, but even cold they are delicious. Enjoy your meal!
Annamaria’s Tips
Optionally, Pan-Fried Flatbreads with Sausage and Olives can be prepared in advance and frozen. When ready to consume, they can be thawed and reheated in the oven or pan.
You can also read: Fried White Flatbreads, Flaky Flatbread with Olive Oil in Pan, Little Flatbreads Zucchini Flatbreads in Pan, Aromatized Flatbreads in Pan
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