Soft flatbreads.
They are good plain or stuffed.
I made these flatbreads for my nephew, he loves this type of bread and really enjoyed them. Healthy and very easy to make. Come with me to discover this very simple recipe,
Let’s start messing around.
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 7
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
With these ingredients, I made 7 fairly large flatbreads. If you prefer, you can make them smaller.
- 1 1/4 cups re-milled semolina flour (Or all-purpose flour)
- 1 2/3 cups all-purpose flour
- 1 tsp dry yeast (Or 10 g fresh yeast)
- 5 tbsps extra virgin olive oil
- water (As needed)
- 1 tbsp fine salt
Steps
Procedure:
Dissolve the yeast in a little lukewarm water. In a bowl, pour the semolina, flour, and oil.
Once the oil is absorbed, pour the dissolved yeast in the water into the bowl.
Gradually add the necessary water to mix the dough (pour little by little).
Add the salt.
Transfer the mixture to a floured board and continue kneading until the dough is compact and soft.
You can do this procedure with a stand mixer if you prefer.
Once ready, put the dough in a bowl covered with plastic wrap and let it rise for at least three hours.
After 3 hours, divide the dough into 7 pieces, create balls, and flatten them slightly. Place on a baking sheet covered with parchment paper, cover with plastic wrap, and let rise for another hour.
After the second rise time, poke the surface with your fingers and brush with extra virgin olive oil; if you like, you can sprinkle some salt grains on the surface.
Bake at 392°F (200°C) for 20/25 minutes in a static oven, or 392°F (200°C) for 15 minutes in a fan oven.
The flatbreads are ready to be enjoyed. I hope you liked the recipe, see you next time.
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Storage
The flatbreads can be stored in a paper bag. The next day, just heat them for a few minutes, and they will be soft again.
