I often try a new flat bread recipe as I do like crispy and different bread. This recipe was on my waiting list and I decided to try it last week. Since then I have already prepared it two times and it became one of my and my family’s favorite bread recipes.
It doesn’t look like a bread, but more like a cracker, just as Chris, from The Café Sucré Farine blog, who wrote this recipe, says. I only made little changes to her recipe and I didn’t use chilli oil.
It is a crispy bread that can be eaten anytime. We first ate it with dinner, then my daughter arrived home and, while talking to me in the kitchen, ate three or four slices. I ate it while preparing dinner (I am usually hungry before lunch and dinner and often eat cheese or any other quick food waiting for dinner).
To prepare it, I use Italian extra virgin olive oil.
- 180 ml of warm water
- 1 tsp of dry baker's yeast
- 2 tsp of sugar
- 300 g of flour
- 100 g of flour to roll the dough
- 2 Tbsp of extra virgin olive oil
- ½ tsp of salt
- extra virgin olive oil to brush
- salt to grind over the bread
- Dissolve the yeat into the warm water with the sugar and let it rest for 5 minutes.
- Put the flour, salt and oil into the kneading machine bowl (or in a simple bowl and use your hands).
- Add the water mixture and knead the dough until it becomes a ball.
- If it is too sticky, add flour.
- Brush the dough with oilve oil, cover with a kitchen cloth and let it rest until it doubles.
- Turn on the oven to 200°C/392°F.
- Transfer the dough to a floured surface, deflating it.
- Divide the dough in two, then in two until you have 32 equal pieces.
- Roll each piece out the thinnest you can, adding flour to the surface and rolling pin, if needed.
- Put each "leaf" on a baking sheet covered with parchment paper, brush it with olive oil and grind some salt on it.
- Bake them (I use to bake 8 each time) for about 15 minutes, or until they become lightly colored.
- Let them cool on a rack and keep into a plastic bag to keep them crispy for more than 1 day.
- Buon appetito!
7 thoughts on “A Can’t-Stop-Eating Flat Bread Recipe”
I am forever making your A Can’t Stop Eating Flat Bread because we can’t!!! Saw your recipe for Matzo Bread, fantastic, THANKYOU!!!!!!
Thank YOU Karen for letting me know it! It is such a good feeling when I read this kind of post 😀
I’ve made this bread a couple times and the Olive Oil Crackers once. Both are excellent and easy recipes. Recently I mixed two recipes of the Can’t Stop breads. Most were topped just with extra virgin olive oil and Kosher salt but some also had fresh basil or ground fennel seeds kneaded in. I might try oregano or fresh chives another time. After hand rolling the first batch I used my KitchenAid mixer’s pasta rollers attachment for the second. Squares, not free form but just as tasty and much quicker to roll out.Thanks again for these new extended family favorites.
I made this over the weekend for a family party. Everyone loved it! Mine turned out more raised than the picture. I would love to get it thinner like yours. Any ideas what I may have done wrong? Thanks!
If it was tasty, the only thing that comes to my mind is tht you should try to roll it up thinner next time 😉
Hi, Is it possible to freeze the dough?
Maybe…but I never tried it yet.