Description
Mediterranean flatbread emerges as a perfect quick comfort dish, blending rustic charm with simple ingredients. Crisp edges and warm, pillowy centers invite home cooks to savor this delightful stovetop creation that brings Mediterranean flavors directly to your kitchen.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups (591 ml) all-purpose flour
- ¾ cup (177 ml) warm water
- 2 tablespoons (30 ml) vegetable oil or melted butter
Seasoning:
- 1 teaspoon (5 ml) salt
- 2 teaspoons (10 ml) sugar
Leavening Agent:
- 2 teaspoons (10 ml) instant yeast (or active dry yeast)
Instructions
- Initiate yeast activation by dissolving it in warm, slightly sweetened liquid, allowing the mixture to bloom and become frothy for maximum fermentation potential.
- Combine flour and salt in a spacious mixing vessel, creating a pristine base for your artisan loaf. Incorporate the activated yeast elixir, along with silky oil and additional warm liquid, blending until a cohesive dough emerges.
- Transfer the raw dough onto a lightly dusted work surface, massaging and stretching the mixture with rhythmic kneading motions. Develop gluten strands through persistent manipulation until the texture transforms into a smooth, resilient mass.
- Nestle the dough into a generously oiled receptacle, draping a moist cloth over its surface. Position in a tranquil, warm environment, permitting the dough to expand and mature, nearly doubling its original volume.
- Gently deflate the risen dough, redistributing internal gases. Mold the mixture into a compact, symmetrical shape perfectly proportioned for your cooking vessel.
- Prepare a nonstick skillet or heavy-bottomed pot, warming it gradually over minimal heat. Delicately position the shaped dough, securing with a tight-fitting lid to trap essential moisture.
- Cook the first side patiently, allowing gentle heat to transform the exterior into a golden, crisp landscape. After approximately 12-15 minutes, carefully invert the bread to ensure uniform caramelization.
- Complete the cooking process by grilling the alternate side for an additional 10-12 minutes, monitoring the developing color and ensuring thorough internal cooking.
- Extract the finished bread from the cooking surface, transferring to a wire rack. Allow natural cooling to stabilize the internal structure before slicing and serving.
Notes
- Activate yeast precisely by ensuring water temperature is between 100-110°F, which helps yeast bloom without killing it.
- Knead dough thoroughly to develop gluten, creating a stretchy, soft texture that ensures better bread structure.
- Use a heavy-bottomed skillet or cast-iron pan for even heat distribution, preventing burning and promoting uniform cooking.
- Adjust heat carefully during stovetop baking, keeping it consistently low to mimic oven-like conditions and prevent scorching.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 1 g
- Sodium: 190 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg