Baked flatbreads, crispy and tasty, very quick to prepare because they are yeast-free… the dough is made with just a few moves, using only flour, water, and oil, then it is rolled out thinly and seasoned to taste. A few minutes of baking in a hot oven, and your flatbreads will be ready, perfect to put in the bread basket. Try the quick flatbreads, you’ll see they’re really delicious!
Here are some other ideas for you:
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Seasonality: All seasons
Ingredients
- 2 cups flour (type 0 or 00)
- 1/2 cup water
- 2.5 tbsps vegetable oil (or extra virgin olive oil)
- 1 tsp fine salt
- herbs (to taste)
- spices (to taste)
- Maldon salt (or coarse salt)
- extra virgin olive oil
Tools
- Bowl or stand mixer
- Rolling pin
- Baking trays
- Parchment paper
Preparation
Pour the water and oil into a bowl, add the fine salt and mix.
Gradually add the flour and mix until combined. Knead on a work surface until you get a smooth and soft ball (1).
Cover it with the bowl turned upside down and let it rest for about 20 minutes.
After the resting time, divide the dough into 8 equal parts (2).
Using a rolling pin and a little flour, roll out 8 thin sheets, either round or oval in shape (3).
Place the sheets on one or more large baking trays, lined with parchment paper.
Brush them on the surface with extra virgin olive oil and sprinkle with flakes of salt (or coarse salt), herbs, and mixed spices to taste (4).
Put the flatbreads in a fan oven at 464°F and bake for about 8 minutes, or until they are golden and bubbly. Adjust times and methods based on your oven’s power and the thickness of the sheets.
The quick flatbreads are ready, light, crispy, and really tasty!
Tips and Notes
You can season the flatbreads to taste, even just with oil and salt if you don’t like herbs.
You can store them for a couple of days, preferably in a glass container.
Try to roll them out as thin as you can, so they will be crispy and full of bubbles.
FAQ (Questions and Answers)
What type of flour can I use?
Both type 00 and 0 flour are fine, but also spelt flour can be used. You can use just one type, or mix different flours together.
