Do you realize at the last minute that you don’t have a single crumb of bread at home and there’s obviously no time for long leavening? Well, this is the recipe for you! These pan-fried flatbreads are extremely quick to prepare. And then they are delicious and really soft. Not requiring oven cooking, they are perfect even for those terrible summer days that we have to endure lately. In short, a recipe to note down for when needed. In addition to being a substitute for bread, they are also great stuffed with cold cuts or cheese. Spread them with hazelnut cream and you’ll see how good they are!
More pan ideas:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 271.10 (Kcal)
- Carbohydrates 35.50 (g) of which sugars 0.90 (g)
- Proteins 6.72 (g)
- Fat 11.22 (g) of which saturated 0.67 (g)of which unsaturated 0.00 (g)
- Fibers 1.00 (g)
- Sodium 526.38 (mg)
Indicative values for a portion of 95 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 8 Pan-Fried Flatbreads
If you don’t have self-rising flour, use the same amount of all-purpose flour and mix in a teaspoon of instant yeast for savory preparations.
- 1 2/3 cups self-rising flour (+ extra for the work surface)
- 3 oz cream cheese
- 1/3 cup water
- 1 1/3 tbsp extra virgin olive oil
- 3/4 tsp salt
Tools
- 1 Bowl
- 1 Sieve
- 1 Cast iron griddle
Preparation of the Pan-Fried Flatbreads
Pour the flour into a bowl, sifting it through a fine-mesh sieve.
Then add all the other ingredients and start mixing with a spoon.
Transfer the mixture to the floured work surface and continue kneading with your hands until you obtain a smooth and homogeneous dough.
Shape it into a ball and let it rest for 10 minutes: I left it on the work surface and covered it with the bowl used for mixing.
After these few minutes of rest, divide the dough into 8 equal parts.
With each piece, form a ball and flatten it with the palm of your hand to create a flatbread.
Heat a cast iron griddle or a non-stick pan very well.
Once hot, lower the flame and place the flatbreads without any seasoning.
Cook until the base is golden, then flip to the other side. Flip them a few more times until perfectly golden. In just a few minutes, the pan-fried flatbreads will be ready. Be sure to keep the flame low because the secret to excellent cooking is to heat the griddle very well beforehand.
Once cooked, fill them as desired or use them as bread substitutes.
If, when cutting them in half to fill, they seem slightly undercooked inside, just put them back (open) on the griddle over a low flame for a few moments. Enjoy! Paola
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