Yeasted flatbreads

Name: Yeasted flatbreads
Ingredients: 500 g flour; 1 teaspoon salt; 7 g dry yeast; 250 ml lukewarm water

Pasta/Pizza - Yeasted flatbreads by Anica E. - Recipia

The flour absorbs the water gradually; yeasted flatbreads rise before cooking and brown on a griddle or in a pan, with golden spots on the outside and a soft center. I roll each piece to a thickness as close to the others as possible and watch how the flour behaves as I knead, without adding all the water at once. Preparation: 15 minutes. Cooking: 32 minutes. Rest: 60 minutes. Total time: 107 minutes. Servings: 8. About 230 kcal and 6 g protein per serving.

Ingredients

500 g flour
1 teaspoon salt
7 g dry yeast
250 ml lukewarm water

Preparation

1. Mix the flour with the salt and dry yeast. Pour in the lukewarm water and knead for 10 minutes, until the dough no longer sticks to your hands. 2. Cover the dough and leave it to rise for 60 minutes, until it has doubled in size. 3. Divide the dough into 8 equal pieces and roll them out with a rolling pin. 4. Cook the flatbreads on a griddle or in a nonstick pan over low heat, for 4 minutes each. Turn them over after 2 minutes; they’re ready when brown spots appear on both sides.

Notes

You can replace 100 g of the white flour with whole wheat flour; the flatbreads contain gluten. Whole wheat flour absorbs water differently, so knead until the dough comes together without packing in more flour. In a cold kitchen, the dough may take more than an hour to rise; leave it covered until it has doubled in size. Roll the pieces to a similar thickness, since the thinner ones brown first. Keep the cooled flatbreads in a container in the fridge for up to 3 days and warm them briefly in a pan. I serve them with salty cheese and fresh tomatoes.