Today I share with you this wonderful oil flatbread. Super easy and delicious, the dough rolls out beautifully. A fun lunch or dinner saver, to be filled with cold cuts, chicken breast, mozzarella, and tomato, etc.
The oil flatbread also lends itself well to being filled with hazelnut cream or mascarpone. Just let your imagination run wild. I often fill the oil flatbread with arugula and stracchino.
Come with me and let’s start making some culinary mischief. Enjoy the recipe, Giusi.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 8 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the oil flatbread
They also work great with type 1 or type 2 flour.
- 3 1/4 cups all-purpose flour
- 3/4 cup water
- 3 1/2 tbsp olive oil
- 2 tsp salt
Steps for the oil flatbread
In a bowl, pour the water and oil, mix with a fork, and gradually add the flour and salt; continue to knead the dough on a board for a few minutes. Divide the dough into 7/8 balls.
Start rolling out the balls; meanwhile, heat a non-stick pan. Cook the oil flatbreads on a low flame for about 3 minutes on each side, turning them often to avoid burning.
Once cooked, fill and enjoy with immense satisfaction.
Thank you for cooking with me. See you on the next kitchen adventure, and thank you always for the trust you have shown me over the years.
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Storage
The oil flatbreads stay soft under a clean cloth for a few hours. If there are any leftovers, you can store them in a tightly sealed food bag and keep them in the refrigerator for 2-3 days. When ready to eat, just heat them for a few seconds on each side in a pan to make them crispy again.
