Carrot flatbreads in a skillet were an experiment to create a slightly different dough for flatbreads cooked in a skillet with a slightly different taste from the classic ones.
I recommend discovering the unique taste of these flatbreads that I made, cooked in a skillet for a more rustic result.
As often happens, I got help with the dough from my Croustina Panasonic bread machine, but the recipe is adaptable with hand mixing or a planetary mixer.
These flatbreads combine the natural sweetness of carrots with a soft and fragrant yeasted base.
If made smaller, they are also special for an appetizer or aperitif; I made them medium-sized to serve them for dinner as a bread substitute.
They are also fantastic stuffed with cold cuts and cheeses or for a midday treat; I find them really very good, try them to believe it!
If you make this recipe, or others from my blog, feel free to send me a photo of your dish, and if you like, I’ll put it on my Facebook page with your name.
Approximately 268 Kcal per flatbread
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 2 Hours 30 Minutes
- Preparation time: 15 Minutes
- Portions: 11 flatbreads
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Carrot Flatbreads in a Skillet
- 6 3/4 cups all-purpose flour
- 7 1/2 oz carrots (weight without peel)
- 2 tsp salt
- 1 tbsp extra virgin olive oil
- 1 3/4 cups water
- 0.28 oz fresh yeast
- 1 Skillet Nonstick Skillet
Preparation of Carrot Flatbreads in a Skillet
In the bread machine basket, place the kneading blade and add the flour, peeled and grated carrots (using a fine grater), salt, fresh yeast on the opposite side, then the oil and water.
Insert the basket into the bread machine, start the dough program and let it work for 30 minutes, even if the program lasts longer.
Once the dough is ready, transfer it to a large bowl forming a ball, cover with plastic wrap, and let it rise until doubled in size for about 2 hours.
Once risen, transfer everything to a floured work surface, reform a ball….
….divide into 11 equal balls, each weighing about 4.5 oz.
Let rest for about 30 minutes.
After resting, take a thick-bottomed nonstick skillet and heat it up; when it’s hot, adjust the heat to medium-low, flatten the balls to create not-too-thin mini pizzas…..
…..place 1-2 at a time in the skillet (depending on the skillet’s capacity), cover with a lid, and cook for 2-3 minutes on each side.
Repeat the operation until all are cooked; serve them hot or at room temperature, they will be delicious either way.
