How good is this sweet flatbread! Sweet but not too much, by the way. I assure you that one piece won’t be enough, and you’ll immediately reach for a second and maybe even a third. In winter, enjoy it with a nice hot chocolate or a cup of tea; in summer, it’s perfect with a glass of almond milk. In short, it’s worth trying in every season. The preparation is simple, and the result is a unique and tasty treat.
Other “not so sweet desserts” you might be interested in:
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the sweet flatbread
With these quantities, you can make two sweet flatbreads.
I used dry yeast, but you can replace it with fresh yeast if you prefer. In this case, I would suggest using about 10/12 g and dissolving it in warm milk before adding it to the flour.
- 3 1/4 cups all-purpose flour
- 1 3/4 tsp dry yeast
- 1/4 cup sugar
- 1/2 cup milk
- 1/2 cup water
- 1/4 cup vegetable oil
- vegetable oil
- brown sugar
Tools
I prepared the dough for this sweet flatbread using a stand mixer, but you can easily knead it by hand, working the ingredients first in a bowl and then on the dough board.
- 1 Hand whisk
- Stand mixer
- 1 Bowl
- Rolling pin
- Brush
Preparation of the sweet flatbread
Put the flour in the bowl of the stand mixer along with the sugar and yeast, and mix with a small hand whisk.
Then add the warm milk and water and start kneading with the dough hook.
Once the dough has come together, add the oil and continue working until you have a smooth and elastic dough that clings to the hook.
Transfer it to a lightly floured dough board, work it with your hands for a few moments, and shape it into a ball. Then place it into a large bowl. Cover with plastic wrap and let it rise until doubled in volume in a warm place away from drafts. The rising time depends greatly on the ambient temperature and can vary from two to three hours.
After the rising time, transfer the dough to the dough board and divide it into two equal parts.
Roll each part out with the rolling pin into a thin sheet, place it on a baking sheet lined with parchment paper, brush the entire surface with a little vegetable oil, and sprinkle with brown sugar.
Bake each sweet flatbread separately in a preheated static oven at 390°F for 10/15 minutes.
Take it out of the oven, cut it into irregular pieces and serve it. I recommend eating it warm. Enjoy! Paola
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