The fat-free flatbreads are my very personal reinterpretation of the traditional recipe, which instead includes the use of lard, and I hope purists won’t mind. In this version, I use milk which gives a good softness to the dough, ensuring they stay soft even after many hours. They can be prepared in less than half an hour and are very useful when you run out of bread or if unexpected guests arrive. You can also cook them using a regular non-stick pan. Flatbreads are versatile; in fact, we can make delicious sweet or savory recipes, from appetizers to desserts, both simple and refined, for parties or as a lunch to take to work.
- Difficulty: Very easy
- Cost: Very economical
- 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, place the sifted flour, salt, and milk (added little by little) and knead until everything is blended. 2) Generously flour a work surface, place the dough on it, and continue to knead the dough until a smooth ball is obtained. The dough will be soft, not sticky to the hands, and easy to work with. 3) Divide the dough into 1.7 oz balls each and let them rest for about 15 minutes, covered; this way it will be easier to roll out the flatbreads. 4) After the resting time, put some flour on the work surface and start to roll them out (it doesn’t matter if they are not perfectly round; what’s important is the softness and flavor). The ideal thickness is about 1/25 inch. We can make the flatbreads the size and shape we want, cutting them with various-sized molds, like hearts (3.9 inches in diameter), to create delicious and romantic mini flatbreads for Valentine’s Day; or stars, flowers, for scenic buffets perfect for kids and adults. Pierce them on both sides with a fork to prevent them from puffing up during cooking (I generally let them become a bit more “bubbly” because I like them more). Roll out at least a couple while the pan heats up, on low heat, without adding fats. 5) Cook the flatbreads one at a time and, in the meantime, continue rolling out the next one, and so on. As soon as bubbles start forming on the surface (a few moments), turn them to the other side and let them cook for a few more seconds. Continue this way until all the flatbreads are done. You can wait for them to cool down or fill them right away. Yes, 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?
