These soft flatbreads cooked in a pan are a cross between a tigella and pita bread. They taste like tigella but puff up like pita bread while cooking. They are really easy to make, soft, and tasty. Great on their own and even better stuffed. They become little balloons during cooking. At my house, they are always a hit and never enough.
Let’s start creating…
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 25 pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour
- 1 2/3 cups cake flour
- 1 teaspoon dry yeast
- 7/8 cup milk
- 7/16 cup water
- 2 1/2 teaspoons salt
- 3 tablespoons extra virgin olive oil
Steps
In a bowl, mix the flours with the yeast, add the milk and water, and incorporate with a fork. Add the salt and olive oil. Start kneading with your hands and work the dough on a floured surface until the dough is smooth.
Place the dough in a bowl, cover with plastic wrap and let it rise for 3 hours. After this time, roll out the dough on a floured surface and cut out circles; I used a cup with a diameter of 4 inches.
The thickness should be as shown in the photo, neither too thin nor too thick.
Heat a pan, place the flatbreads inside. They should cook over high heat, and it is important to flip them every 5/8 seconds to prevent burning. On the fourth flip, they will puff up like a balloon. When both sides are colored, the flatbreads are ready. It will take approximately 3/4 minutes.
The flatbreads are ready. They can be served hot and eaten immediately, or let them cool, fill them, and reheat in the oven for 5 minutes before serving.
The flatbreads are ready to be devoured.
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