Look at all the bubbles in this unleavened flatbread that you can mix in a flash and bake in just 7 minutes. Yes, yes, you read that right. There are bubbles, but no yeast. You absolutely must try it because it is shamelessly good. Serve it instead of bread; accompany it with some cold cuts or cheeses; munch on it as is. I am sure that, like me, you will always find it perfect. It is flavorful, crunchy, very easy to make, and quick. What more could you ask for? This recipe is very reminiscent of Armenian bread. The ingredients are also very similar, but the process requires much more resting time. If you are interested in taking a look, I leave the link below:
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 2 flatbreads
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Unleavened Flatbread
- 2 cups all-purpose flour
- 4 tbsps extra virgin olive oil
- 1 tsp salt
- 1/2 cup water
- extra virgin olive oil
- fleur de sel (flake salt)
- 1 sprig rosemary
- semolina
Tools
- 1 Bowl
- Rolling pin
- Brush
- Mezzaluna knife
- 2 Baking sheets
Preparation of the Unleavened Flatbread
I prepared the dough with a stand mixer (for convenience), but it works great by hand as well, mixing the ingredients first in the bowl and then on the work surface.
Place the flour, oil, salt, and water in the bowl of the stand mixer. If mixing by hand, sift the flour through a fine-mesh sieve.
Mix well with the dough hook until you obtain a soft, non-sticky dough.
Transfer it to the work surface, shape it into a ball, wrap it in plastic wrap, and let it rest for 10 minutes at room temperature.
After 10 minutes, sprinkle the work surface with semolina and divide the dough into two parts. Keep the second piece of dough wrapped in plastic wrap while you roll out the first.
Add more semolina if necessary and roll the dough very thin with the rolling pin. It is not necessary to give it a precise shape; the important thing is that it fits on the baking sheet.
Transfer the unleavened flatbread to a sheet of parchment paper and roll it out again with the rolling pin if necessary. Then place it on a baking sheet.
Brush it with a thin layer of oil and sprinkle with flake salt (fleur de sel). If you do not have flake salt, crush some coarse salt. Coarse salt is not indicated for this preparation (too large). Same for fine salt (too small). If you want to buy the one I used, you can find it by clicking HERE.
Finally, sprinkle the unleavened flatbread with some previously chopped rosemary needles (I used a mezzaluna knife).
Bake the unleavened flatbread in a preheated static oven at 482°F for 7 minutes. If it browns too much before the time is up, cover it with a sheet of foil. I have never had to do this.
While the first flatbread is baking, prepare the second one in the same way.
And here are mine:
Of course, you can double the quantities and prepare four of them. The process does not change. Eat the unleavened flatbread when it is hot, and you will taste how delicious it is. Enjoy! Paola
Note
I found the recipe for this extraordinary unleavened flatbread HERE.
