We’re getting into patio season here in the Big Smoke and patio season means glasses of vino and cocktails with friends on our cozy covered patio. I never like to serve alcohol without something to nosh on and I had a couple of dips in the freezer that needed a little flatbread. This recipe whipped up very quickly and because it is not a yeasted dough, no rising was required. They do puff up quite a bit, so roll them on the thinner side.
Quick & Easy Flatbread
A KitchenInspirations Original Recipe
Makes 4 flat breads about 20 cm (8 inches) in diametre
Ingredients:
- 300 g “00” flour
- 8 g baking powder
- 2 g baking soda
- 160 g Greek yogurt
- 20 g olive oil
- 45 g water
- 125 mL olive oil for frying
Directions:
- Mix the dry ingredients well; combine the wet ingredients and whisk well. Combine the dry and the wet and kneed for a minute or two.
- Divide into four equal balls (mine were 133 g) and roll out to about.5 cm thick.
- Heat the olive oil to 350° F and fry each side of the flatbreads until the inside temperature is 150° F. Cool on kitchen paper to absorb excess oil. Serve warm or grilled and cut into wedges.
Notes:
- Freeze cooked flatbreads in a ziplock bag.
I do love flatbreads, and these look so good and so easy! (I didn’t know that Toronto is called The Big Smoke. I had to look that one up!)
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Homemade flatbreads are so delicious, and you don’t need to invest a lot of your time, either. These look terrific, and I love the use of soda which simplifies things even more. I usually make flatbreads in a dry pan, but frying sounds intriguing, too!
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Great recipe — easy, fast, and the frying must makes these extra tasty. Thanks!
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Your flatbreads aren’t flat!!! They look plump and fluffy!!!
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YUMMY! I love that you panfried these flatbread…must be particularly delicious.
angiesrecipes
http://angiesrecipes.blogspot.com
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YUM! Your flatbread looks delicious, Eva. There are so many ways I’d eat this—dipping in seasoned oil would be first up 🙂
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