Express homemade flatbreads are the perfect solution for those looking for a quick, soft, and tasty recipe, ready in less than an hour. Making them is really simple and doesn’t require sourdough: just a little yeast and in only 30-60 minutes of rising, they will be ready to cook. This version was created as an alternative to my sourdough recipe, for those who don’t use it or need a quick process without sacrificing taste and softness.
Homemade flatbreads with yeast are ideal when you have little time but don’t want to give up on something good and homemade. Perfect for a quick dinner, a last-minute lunch, or a delicious snack, they can be filled in countless ways: with cold cuts, cheeses, grilled vegetables, or even sweet with creams and jams.
Another advantage of this recipe is that the flatbreads remain soft for days if stored properly in food-grade plastic bags. Just heat them for a few seconds in a pan or microwave to find them as soft as freshly made. In a few steps, you’ll bring to the table a genuine, versatile, and irresistible dough that everyone will love.
Before moving on to the recipe, I remind you of other very tasty savory snacks
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 273.36 (Kcal)
- Carbohydrates 45.18 (g) of which sugars 1.06 (g)
- Proteins 7.34 (g)
- Fat 7.99 (g) of which saturated 2.96 (g)of which unsaturated 4.26 (g)
- Fibers 1.61 (g)
- Sodium 390.74 (mg)
Indicative values for a portion of 80 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
- 4 cups all-purpose flour
- 3/4 cup water (lukewarm)
- 1 tbsp fresh yeast
- 1.5 tsp salt
- 1/4 cup lard
Tools
- 1 Stand Mixer
- 1 Dough Scraper
- 1 Rolling Pin
- 1 Cast Iron Griddle
Preparation
Pour the flour into the bowl of the stand mixer and attach the dough hook. Slightly heat the water in the microwave, just until it becomes lukewarm, and dissolve the yeast in it. Start kneading at low speed, slowly pouring in the water with the yeast. Add the melted lard and lastly the salt. Work the dough until it becomes nice and soft. If it seems hard, you can add a bit more water, but generally, the indicated quantity is correct.
Transfer the dough onto a lightly floured surface and, using your hands, form a smooth ball. Place it to rise in a lightly oiled container, cover with plastic wrap, and let it rest in a warm place for about an hour, or until it doubles in volume.
Take the dough and return it to the lightly floured work surface. Gently stretch it into a loaf shape without flattening it too much, and cut into 8 or 9 pieces using a dough scraper or knife. Form balls with each piece and, one at a time, roll them out with the rolling pin until you get very thin sheets.
While rolling out the first ball, place the griddle on the stove, smooth side up, and heat it well over high heat. When it’s very hot, slightly lower the flame (medium heat) and cook the first flatbread. During cooking, the typical bubbles will start to form: I recommend piercing the larger ones with a spatula or toothpick, so the flatbread remains nice and even.
The cooking is very quick: make sure the base is slightly golden, then flip the flatbread to brown the other side as well. When it’s ready, remove it from the griddle and proceed to cook the remaining flatbreads. While one cooks, roll out the next. Remember, don’t cook them too long, or they will lose their characteristic softness.
NOTES
You can fill them with your favorite ingredients, both savory and sweet, and they stay soft for several days if stored correctly in food-grade plastic bags.
If you liked the recipe or have any questions, feel free to comment here or on social Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
How long can I store homemade flatbreads?
They keep well for 2-3 days if stored in food-grade plastic bags, maintaining their softness. If you want to keep them longer, you can also freeze them and reheat as needed.
