The fat-free flatbreads are my personal reinterpretation of the traditional recipe which, instead, involves the use of lard, and I hope purists won’t mind. In this version, I use milk, which gives good softness to the dough, ensuring they stay that way even after several hours. They can be prepared in less than half an hour and are very useful when you run out of bread or unexpected guests arrive. We can also cook them using a common non-stick pan. Flatbreads are versatile; in fact, we can create delicious sweet or savory recipes, from appetizers to desserts, both simple and refined, for parties or as a packed lunch.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 10/12 flatbreads
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 cups All-purpose flour
- 1 cup Milk
- 1 pinch Fine salt
Preparation
1) In a large bowl, add the sifted flour, salt, and milk (poured in gradually) and mix until everything is well combined.
2) Generously flour a work surface, place the dough on it, and continue kneading until you get a smooth ball. The dough will be soft, won’t stick to your hands, and will be easy to work with.
3) Divide the dough into 50-gram balls (about 1.75 oz each) and let them rest for about 15 minutes covered; this will make it easier to roll out the flatbreads.
4) After the resting time, sprinkle some flour on the work surface and start rolling them out (it doesn’t matter if they aren’t perfectly round; what matters is the softness and taste).
The ideal thickness is about 1 millimeter (about 1/16 inch). We can make the flatbreads any size and shape we want, cutting them with molds of various sizes, like heart-shaped (about 4 inches in diameter), to create delightful and romantic mini flatbreads for Valentine’s Day; or star-shaped, flower-shaped, for eye-catching buffets perfect for kids and adults
Prick them on both sides with a fork to prevent them from puffing up during cooking (I usually let them get a bit more “bubbly,” because I like them better that way). Roll out at least a couple while the pan heats up on a low flame, without adding any fat.
5) Cook the flatbreads one at a time and, in the meantime, roll out the next one and so on. As soon as bubbles start to form on the surface (a few moments), turn them over and let them cook for a few more seconds. Continue this way until all the flatbreads are used. We can wait for them to cool down or fill them immediately. True, these are quite light flatbreads, but have you ever tried them hot, covered with Nutella, hazelnut crumbs, and powdered sugar? No? What are you waiting for, then?
