Homemade skillet flatbreads

Name: Homemade skillet flatbreads
Ingredients: 1 cube fresh yeast (25 g); 1 teaspoon sugar; 500 ml warm water; 800 g flour; 1/4 teaspoon salt

Pasta/Pizza - Homemade skillet flatbreads by Salomea O. - Recipia

Homemade skillet flatbreads made with yeasted dough are cooked in a dry pan until browned spots appear and they puff up here and there. Flour, yeast and warm water make a stretchy dough that’s easy to roll out, and the flatbreads stay soft under their thin crust. I aim for a supple dough, without loading it up with flour. Prep: 20 minutes. Cook: 32 minutes. Rest: 40 minutes. Total time: 92 minutes. Servings: 8. Approximately 370 kcal and 10 g protein per serving.

Ingredients

1 cube fresh yeast (25 g)
1 teaspoon sugar
500 ml warm water
800 g flour
1/4 teaspoon salt

Preparation

1. Dissolve the sugar and yeast in 45 ml warm water. Mix in a handful of flour from the measured amount and leave the yeast mixture for 10 minutes, until foamy. 2. Put the remaining flour and the salt in a bowl. Add the yeast mixture and gradually pour in the remaining 455 ml warm water, kneading until you have a supple dough that’s easy to roll out. 3. Cover the dough and leave it to rise for 30 minutes, until visibly puffed up. 4. Divide the dough into 8 pieces and roll them out into rounds. 5. Heat a cast-iron or nonstick pan, without any fat, over medium heat. Cook the flatbreads for 2 minutes on each side, 32 minutes in total for all of them, until browned spots appear.

Notes

Once cooled, they keep in a sealed bag in the fridge for up to 3 days. Put them on the table alongside cheese or a saucy stew. Flour absorbs water differently, so if the dough sticks while you roll it out, dust the work surface, rather than kneading more flour into the dough. A pan that’s too hot will brown the surface before the middle heats through; turn down the heat if the spots appear almost immediately. After cooking, keep the flatbreads stacked under a clean towel so they don’t dry out.