Rustic flatbreads without leavening are truly a quick solution for a savory snack or as a substitute for bread.
I used whole semolina flour, but you can also use regular semolina; the result will still be excellent.
I make this type of recipe occasionally just not to eat the usual bread, and especially because they don’t require leavening; they can be made in warmer periods of the year since we don’t need to turn on the oven.
In 10 minutes we’ll prepare the dough, and the only waiting time will be the cooking, but at most in 20 minutes, we’ll have them all cooked if you cook them in a pan with a similar diameter to mine.
Approx. 68 Kcal per flatbread
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 24-25
- Cooking methods: Slow flame
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Rustic Flatbreads Without Leavening
- 3 1/3 cups Whole semolina flour
- 1 cup Warm water
- 1 tbsp Salt
- 1 packet Instant yeast for savory cakes
- 2 tbsp Extra virgin olive oil
Preparation of Rustic Flatbreads Without Leavening
In a large bowl, place the water, salt, oil, and mix, then add half the flour and mix well.
At this point, add the yeast and the remaining flour, continuing to work it as much as possible, then transfer the dough to a lightly floured work surface and knead it until you get a homogeneous dough ball.
From the obtained dough, we will make a not too thin sausage, from which we will cut slices of dough about 1 1/2 finger thick, that we will roll out with a rolling pin to a thickness of 1/8 inch.
Heat a non-stick pan with the lid, once hot, adjust to medium-low flame and cook our little pizzas.
They need to cook 3-4 minutes per side… they will be good both hot and cold!
