There are several variations of this simple and ancient recipe, which change from culture to culture. This article will teach you how to make the classic unleavened bread, Naan bread, and herb flatbread.
Ingrediants
Unleavened bread
- 1 packet of active dry yeast (2 1/4 teaspoons)
- 220 g flour
- 1 teaspoon of salt
- 180 ml of warm water
- 1 teaspoon of olive oil
Servings: 20 | Total time: 2 hours
naan bread
- 1 packet of active dry yeast (2 1/4 teaspoons)
- 250 ml of warm water
- 225g sugar
- 3 tablespoons of milk
- 1 beaten egg
- 2 teaspoons of salt
- 450g flour
- 55g melted butter
- 2 teaspoons minced garlic (optional)
Servings: 14 | Total time: 2 hours and 45 minutes
Piadina with Aromatic Herbs
- 350g flour
- 1/2 teaspoon of baking soda
- 1 teaspoon of salt
- 1 stick of butter at room temperature
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of fresh aromatic herbs
Servings: 4-5 | Total time: 50 minutes
Steps
Method 1 of 3: Unleavened Bread
Step 1. Mix the dry ingredients in a bowl
Step 2. Add the water slowly and mix with a hand mixer on low speed until the dough forms a ball
Step 3. Knead the mixture with your hands on a flat surface (for example on a cutting board or work surface) until it is smooth and elastic
Sprinkle some flour on your hands and on the surface to prevent the dough from sticking.
Step 4. Grease a bowl with oil, put the dough in it and cover it with a damp cloth
Put it in a warm place and let it rise for about an hour. The volume of the dough should double.
Step 5. Punch the dough with your fists to break the air bubbles and knead it lightly again
Break it into small pieces and give them a rounded shape to create circles about the size of a golf ball.
Step 6. With a rolling pin roll out the circles until they are 3, 2 mm thick
Step 7. Put a pan (without oil) on the stove and cook the circles of dough over medium heat
Let them cook until they start to bubble (about 1 minute) and then flip them to cook on the other side.
Step 8. Serve them immediately
Method 2 of 3: Naan bread
Step 1. In a large bowl, mix the water and yeast
Let it sit for 10 minutes.
Step 2. Stir in the flour, milk, egg, salt and sugar
Mix with your hands or with a mixer to create a soft dough.
Step 3. Work the dough on a floured surface until it is smooth and elastic
Step 4. Put the dough in a bowl previously greased with oil, cover it with a damp cloth and let it rise for 1 hour
The volume of the dough should double.
Step 5. Hit the dough with your knuckles, add the garlic (optional) and knead it lightly
Step 6. Divide the dough into small pieces (about the size of a golf ball) and give them a circular shape
Put the balls in a tray, cover them with a towel and let them rise for 30 minutes.
Step 7. Roll out the balls with a rolling pin or your hands until you have circles 3, 2 mm thick
Step 8. Lightly grease a grill pan with oil and place it on the stove over high heat
Step 9. Place the discs of dough on the grill pan and let them cook for 2-3 minutes, or until lightly browned
Step 10. Brush the raw side with butter and flip them to finish cooking for another 2-4 minutes
Cover the side you cooked first with the butter.
Step 11. Remove them from the grill
Serve them immediately.
Method 3 of 3: Piadina with Aromatic Herbs
Step 1. Mix the flour, baking soda and salt in a bowl
Step 2. Add the butter and knead on low speed for about 2 minutes
Step 3. While mixing, add 10-12 tablespoons of water
Keep stirring until you get a soft dough.
Step 4. Add the herbs and knead the dough on a lightly floured surface for about 5 minutes, or until smooth and elastic
Step 5. Divide the dough into four or five parts
Shape each part into a ball and wrap them individually with plastic wrap. Put them in the refrigerator for 30 minutes.
Step 6. On a lightly floured surface, roll out each ball of dough with your hands or a rolling pin until you have circles 3, 2 mm thick
Step 7. Preheat a grill pan over medium-high heat
Step 8. Sprinkle each flatbread with extra virgin olive oil
Grill for 3-5 minutes on each side, or until browned.
Step 9. Remove them from the grill and let them cool
Serve them with ricotta, goat's cheese or fontina, prosciutto and rocket.
Step 10. Finished
Advice
- If you don't have a mixer, mix with your hands or with a sturdy wooden spoon (applies to all 3 recipes).
- The dough can be divided into large or small parts, it depends on how many portions you want to prepare. Make sure the thickness is 3.2mm so they cook properly (applies to all 3 recipes).
- The piadina can also be served with pesto, salami and / or grilled vegetables.
- For a sweet unleavened bread, add a sprinkle of cinnamon and sugar.
