Reese Amorosi
This Homemade Flatbread (no-yeast) is perfect for sandwiches and wraps, for dipping and scooping, and as a base for homemade pizza.
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Reese Amorosi
This Homemade Flatbread (no-yeast) is perfect for sandwiches and wraps, for dipping and scooping, and as a base for homemade pizza.
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Recipe byReese Amorosi
| Servings | Prep Time |
| 10 | 10minutes |
| Cook Time | Passive Time |
| 50minutes | 10minutes |
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Ingredients
- 3cups all-purpose flour, unbleachedadd extra as needed
- 3TB olive oilfor the dough
- 3TB olive oilfor frying
- 2tsp baking powder
- 1tsp salt
- 1cup waterwarm
Instructions
- Add the flour, baking powder, and salt to a large mixing bowl. Stir until well combined. If you are adding spices, seeds, etc, add them at this stage.
- Add the oil and some of the water and mix with a wooden spoon or by hand, adding water incrementally until a ball of dough is formed. Adjust with flour as you go – the dough should be pliable and moist but not sticky.
- Cover the bowl with and let the dough rest for 10 minutes.
- Divide the dough into 10-12 equally sized balls. Dredge each piece in flour and form into a 1/4″ thick circle using a rolling pin, or by shaping it with your hands. The shape doesn’t have to be a precise circle, but the dough should definitely be flat.
- Heat 2 TB of oil to a cast iron skillet or griddle. Cook the flatbreads one at a time. Fry the first side approximately 2 minutes until bubbles form, then flip and cook the other side. Press down the bubbles on the second side and flip it over for a few seconds, then remove from the pan. Use a pastry brush to add oil to the flatbread as needed (or add additional oil to the pan).
- As each flatbread is done add them in a stack onto a plate to cool. Keep a towel over them – the steam will help keep them soft.
- Store leftover flatbreads individually wrapped then placed together in an airtight bag or container for 2-3 days. Flatbreads may also be frozen.