Today, I want to invite you to try a recipe that I go back to time and time again – fireside flatbreads with olive oil. This is all purpose flatbread dough that I often lean on for a quick bread. Sometimes (shh, don't tell) I don't even take the time to let it rise. Instead, I just mix the dough together and instantly roll out flatbreads.
Sometimes a girl gets desperate in ways that only bread will cure.
I hope you enjoy the recipe and top it with wonderful goodness!
Fireside Flatbreads with Olive Oil
Think of this flatbread as a baseline – almost any toppings you desire can be added. This one in particular is wonderful cooked over coals, completely drenched in Bona Furtuna olive oil, and sprinkled with Cacio e Pepe Seasoning.
For the flatbreads
¾ cup whole milk
2 tablespoons Bona Furtuna olive oil
2 teaspoons instant yeast
2 teaspoons honey or dehydrated whole cane sugar
½ cup plain yogurt
1 egg
560 grams all purpose einkorn flour (or flour of choice)
1 teaspoon salt
1 teaspoon baking powder
- Combine the milk, olive oil, yeast, and honey together in a bowl. Let sit for 15 minutes until bubbly and frothy.
- Add in the yogurt, egg, flour, salt, and baking powder. Stir with a wooden spoon to combine. Transfer the dough to a floured work surface and knead for 1-2 minutes, until the dough is smooth.
- Move the dough to an oiled bowl, cover with plastic wrap, and set aside in a warm location for 1-2 hours.
- While the dough is rising, peel and slice the onions into thin strips. Cook the onion in the butter over medium heat until they’re dark and softened.
- When you’re ready to eat, divide the dough evenly into 12 pieces. Use a floured work surface to roll the pieces into a small circle (about 10” in diameter).
- Cook the breads, one at a time, in a dry cast iron skillet over medium-high heat or over a fire. They will cook in only 1 minute per side. Use tongs to flip them over.
- As the breads finish, rub a fresh clove of garlic over the top before drizzling with olive oil and sprinkling with seasonings of salts of your choice.
Loved these! I subbed cottage cheese for the yogurt, and added some rosemary. Grilled them over a wood fire and voila- deliciously soft, chewy, smoky flatbreads. Thank you for the recipe and inspiration!
These sound really good, I just have one question. What is step number 4 about in this recipe? There aren’t any onions in the ingredient list and there is nothing mentioned about onions after this step. I am a little confused. 🙂
I have the same question and confusion.
Just a delicious topping!
This was so great! I switched it to sourdough by using 1 cup starter and leaving out yeast and baking powder. Made it in the morning and let it rise/ferment all day. Cooked in a hot cast iron and family loved them! So easy and they were perfect with my garlic scape pesto I made that day! Will be making these again today!
I also used cottage cheese as Chloe suggested above because I was out of yogurt. Worked wonderfully. Going to try with sour cream today and use them like a soft taco with a warm chicken salad inside. Can’t wait!