Homemade flatbread without lard, with olive oil. Easy and quick, flatbread is a flour-based preparation, water, olive oil (or lard), and salt that can be used in different ways and is perfect for a quick dinner with company.
It can be eaten instead of bread to accompany an appetizer or a main course or as a base to be topped with sauce and mozzarella, when you crave pizza but don’t have time to prepare the dough.
But above all, you can stuff it with your favorite ingredients: we like it with cooked ham, mozzarella, and mayonnaise, or with prosciutto and stracchino, or simply with tomato, mozzarella, and tuna. Or grilled with a mix of vegetables. Here you can really let your imagination run wild.
Few ingredients for a delicious result.
Let’s see together how to make the Homemade Flatbread. Prepare the ingredients, and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other delicious recipes:
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 45 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3 1/3 cups all-purpose flour
- 7/8 cup water
- 3 tbsp extra virgin olive oil (or olive oil)
- 1 1/4 tsp salt
- 1 tsp instant yeast for savory preparations (optional)
Tools
To make the Homemade Flatbread recipe you will need:
- 1 Stand Mixer
- 1 Frying Pan
Steps
First, place the flour and 1 level teaspoon of instant yeast in the stand mixer (or in a bowl), add the water slowly and start mixing, then add the oil, still slowly, and finish with the salt.
Mix well until you get a smooth and well-kneaded dough: it takes about 5 minutes; then let it rest covered for about 15 minutes.
Once the dough is ready, divide it into 4 – 5 portions, which you will then roll into balls, depending on whether you want them larger or smaller. I made 5 weighing about 4.5 oz each.
Cover them with a clean kitchen towel and let them rest for about half an hour: this way the dough “relaxes” and will be easier to roll out.
After the time has passed, roll out each ball on a lightly floured work surface with the help of a rolling pin.
Meanwhile, place a non-stick pan on the stove, quickly oil it with a kitchen brush, and once hot, gently place the flatbread, cook it for a few minutes (about 2 minutes), then flip it to the other side. As they cook, stack them on top of each other.
Here is the Homemade Flatbread ready. Enjoy your meal!
Until the next recipe.
Storage
You can store Homemade Flatbread in the refrigerator for up to 2 days, covered with cling film in contact. Alternatively, you can also freeze them for up to 1 month.
FAQ (Questions and Answers)
Is instant yeast mandatory?
Absolutely not. You can replace it with the same amount of baking soda, or even omit it. Sometimes I find myself without it at home and make them anyway. The result is excellent: they come out nice and bubbly and soft, I almost don’t notice the difference.
Can I use lard instead of extra virgin olive oil?
Certainly yes, in fact, the true flatbread requires it. Unfortunately, I have difficulty finding it, so I use extra virgin olive oil. Alternatively, you can also use olive oil.
What type of flour to use?
It is preferable to use a flour type with low strength. I do not recommend Manitoba flour or pizza flour. Sometimes, I also use type 1 flour mixed with type 0 flour.
