Simple yeast flatbreads, pan-fried
Flatbreads made from a risen dough, stretched by hand and browned in a frying pan. Good warm, alongside cheese, or served sweet, as you like.
Classic method
Ingredients
- 500 g flour
- 300 ml lukewarm water
- 7 g dried yeast or 25 g fresh yeast
- 2 tbsp oil (30 ml), for the dough
- 1 tsp sugar (5 g)
- 1 tsp Celtic sea salt (5 g)
- Sunflower oil for frying
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How to make it
- Mix the flour with the dried yeast and salt. If you are using fresh yeast, first dissolve it in the lukewarm water with the sugar.
- Add the water, sugar and oil. Knead for 8–10 minutes, until the dough becomes elastic.
- Cover and leave to rise for 45–60 minutes, until doubled in size.
- Divide into 10 pieces. Oil your hands lightly and stretch each piece into a disc about 1 cm thick. Leave on the worktop for 10 minutes.
- Fry in hot oil over a moderate heat, 2–3 minutes on each side, until the flatbreads are golden brown and cooked inside.
- Lift them out onto kitchen paper and serve warm.
Thermomix adaptation TM6
The TM6 makes the dough; the flatbreads are left to rise and fried separately.
Ingredients
- 500 g flour
- 300 ml lukewarm water
- 7 g dried yeast or 25 g fresh yeast
- 2 tbsp oil (30 ml), for the dough
- 1 tsp sugar (5 g)
- 1 tsp Celtic sea salt (5 g)
- Sunflower oil for frying
How to make it
- Put the water, sugar and yeast into the mixing bowl: 2 min / 37°C / speed 2.
- Add the flour, oil and salt: 3 min / Knead mode.
- Transfer to a lightly oiled bowl, cover and leave to rise until doubled in size.
- Portion, stretch and fry following the steps of the classic method.
Estimated nutritional values*
Per serving: 1 flatbread out of 10.
- Energy
- approx. 250 kcal
- Protein
- approx. 5,4 g
- Carbohydrates
- approx. 37,4 g
- Fat
- approx. 8,5 g
Values vary with the ingredients and the portion size. Salt added to taste is not included.
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