Pan-cooked flatbreads with olive oil
Thin, yeast-free flatbreads made with flour, water and olive oil. Cook them in a dry frying pan and serve them warm with a simple meal.
Classic method
Ingredients
- 400 g wheat flour, plus 10 g for rolling out
- 240 ml lukewarm water
- 30 g olive oil
- 4 g salt
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How to make it
- Mix the 400 g flour with the salt. Add the water and oil, then knead for 5–7 minutes until you have a supple dough. Cover it and let it rest for 20 minutes.
- Divide the dough into eight equal pieces. Use the 10 g flour to dust the worktop and roll each piece into a flatbread about 18 cm across and 2–3 mm thick.
- Heat a heavy-based frying pan, without oil, over a medium heat. Cook each flatbread for about 1–2 minutes on each side, until golden spots appear and the dough is cooked. Turn the heat down if it browns too quickly.
- Wrap the flatbreads in a clean tea towel as you take them out of the pan, so they stay soft. Serve them warm with stews, soups or salads.
Estimated nutritional values*
Per serving: one flatbread.
- Energy
- approx. 215 kcal
- Protein
- approx. 4,7 g
- Carbohydrates
- approx. 37,7 g
- Fat
- approx. 4,5 g
Values vary with the ingredients and the portion size. Salt added to taste is not included.
Source: A După gust recipe · Biblical inspiration
Part of: At the table, inspired by the Bible
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