The yeast-free flatbreads are tasty bites baked in the oven or air fryer, perfect for an aperitif or buffet. You can make these yeast-free flatbreads in no time and with ease, filling them as you like: with oil and rosemary, with confit cherry tomatoes, or with zucchini. These flatbreads are fragrant, tasty, and will disappear in no time!
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8 Servings
- Cooking methods: Air Frying, Baking
Ingredients
- 2 cups all-purpose flour (or Type 0 flour)
- Half teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup water (at room temperature)
- 2 tablespoons extra virgin olive oil
- 1 sprig rosemary
- as needed extra virgin olive oil
- 1 zucchini
- as needed confit cherry tomatoes
Tools
- 1 Air Fryer
- Air Fryer Paper
Preparation
To make the yeast-free flatbreads, in a bowl (you can also use a stand mixer), pour the flour, baking soda, and salt.
Start mixing and gradually add the oil and then the water. You should get a smooth and soft dough, not sticky.
Form a ball, cover the bowl with a cloth, and let it rest for 30 minutes, away from drafts.
After resting, divide the dough into balls of about 50 grams (approximately) each.
With your hands, flatten each ball and fill the center with: oil and rosemary, or confit cherry tomatoes, or zucchini slices seasoned with oil and rosemary.
Place the flatbreads inside the air fryer basket lined with parchment paper.
Cook in the air fryer at 392°F (200°C) for 10 minutes, or until golden.
For those who do not have an air fryer. Place the flatbreads on a baking sheet lined with parchment paper and bake in a preheated oven at 428°F (220°C) for 10 minutes, or until the desired doneness.
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