The Flatbread with Kefir was created in June specifically, but I’m only presenting it to you today because I previously hadn’t had the time to take photos. I am fortunate to have Caterina, my neighbor, who uses Kefir a lot and so she gave me some grains during the lockdown which, to my great regret, died over the summer from my complete neglect.
A week ago, I decided to try again, and here I am with these new little Kefir grains in my kitchen. Maybe later, I will write an article about storing Kefir and all its properties, but for now, I leave you with the recipe for this soft Flatbread with rosemary and coarse salt. Of course, the Mortadella was a must; I apologize to dieticians, but I couldn’t resist indulging in this culinary sin to the fullest.
If you don’t have Kefir, don’t worry, you can replace it with low-fat plain yogurt so you can also prepare your beautiful and warm homemade flatbread.
A tip: if you use market kefir or low-fat yogurt, add a couple of grams of yeast and an extra hour of rising time, and keep them at room temperature for at least an hour before using them for preparation.
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 459.41 (Kcal)
- Carbohydrates 57.94 (g) of which sugars 5.55 (g)
- Proteins 22.22 (g)
- Fat 15.81 (g) of which saturated 5.52 (g)of which unsaturated 8.11 (g)
- Fibers 1.76 (g)
- Sodium 1,138.47 (mg)
Indicative values for a portion of 100 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 the Flatbread with Kefir
- 1 1/4 cups all-purpose flour
- 1 1/4 cups bread flour
- 2 eggs (at room temperature)
- 1/2 cup milk kefir (approximately)
- 1 1/2 tsp active dry yeast (in granules)
- 3/4 tsp salt
- 1 tbsp sugar
- as needed extra virgin olive oil
- as needed vegetable oil
- as needed rosemary
- as needed coarse salt
- 4 slices mortadella
Tools to prepare the flatbread
- Baking pan
- Wooden spoon
- Bowl
- Oven
Preparation of the Flatbread with Kefir
Keep in mind that the Flatbread requires at least two and a half hours of rising if you use homemade kefir, otherwise, you will have to let it rise for about 3 or 4 hours.
To prepare the Flatbread with Kefir, start by taking a plastic bowl and a wooden spoon; the Kefir must not come into contact with steel during processing as the cultures might be affected.
The Kefir I have is from milk, not water, and they are very different from each other.
Pour the Kefir into the bowl, break the two eggs into it, and add the 1 1/2 tsp of active dry yeast in granules. Work for a few minutes with the wooden spoon to obtain a nice cream.
Gradually add the sifted flours, sugar, salt, and a teaspoon of extra virgin olive oil. Mix everything with your hands this time until you form a nice sticky ball.
Cover the bowl where you worked the ball with cling film and a dish towel. Let the dough rise in the oven with the light on for at least two and a half hours.
After this time, we will be ready to roll out the dough for our homemade Flatbread. Turn on the oven to static mode and bring it to 356°F.
I must admit that it rose so well that I ended up with two medium-small round flatbreads.
Roll out the dough directly on parchment paper to make it easier to transfer into the pan
Use your fingers to spread out the flatbread, make holes on the surface with a fork, and sprinkle it with coarse salt and rosemary. A drizzle of extra virgin olive oil and into the oven for about 25 – 30 minutes max. The flatbread should be nicely golden on the outside but not too hard.
Enjoy your meal!!!
Storage:
The Flatbread with Kefir can be stored in the oven, well covered, for up to two days, then it might become a bit too hard, but by slightly warming it up, it will become soft again.
Notes:
My homemade flatbread with Kefir is filled with mortadella; you, of course, can fill it to your taste or enjoy it as is, simply with rosemary and coarse salt as we did in the office in June with colleagues.
If you love leavened products, why not also try…..
my savory Danube with cooked ham and scamorza truly special to share with family or friends, ball by ball
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