Today I am sharing with you this wonderful olive oil flatbread. Super easy and delicious, the dough rolls out beautifully. A perfect quick lunch or dinner option, ready to be filled with cold cuts, chicken breast, mozzarella, and tomatoes, etc. The olive oil flatbread is also great to fill with hazelnut cream or mascarpone. Just let your imagination run wild. I often fill the olive oil flatbread with arugula and stracchino cheese. Join me as we start cooking.
Happy cooking, Giusi.
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- Difficulty: Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 8 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
They also turn out great with type 1 or type 2 flour.
- 3 1/4 cups all-purpose flour
- 7/8 cup water
- 3 1/2 tbsp olive oil
- 2 tsp salt
Steps
In a bowl, pour the water and olive oil, mix with a fork, and gradually add the flour and salt, continue kneading the dough on a work surface for a few minutes. Divide the dough into 7/8 balls.
Start rolling out the balls, meanwhile heat a non-stick pan. Cook the olive oil flatbreads on low heat for about 3 minutes on each side, turning them often to avoid burning.
Once cooked, fill and enjoy with immense satisfaction.
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Storage
The flatbreads, without filling, can be stored for 2/3 days, well covered, outside the fridge.
