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Fireside Flatbreads with Olive Oil

February 4, 2023 - 5 Comments

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 | The Elliott Homestead (.com)

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

  1. Combine the milk, olive oil, yeast, and honey together in a bowl. Let sit for 15 minutes until bubbly and frothy. 
  2. 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. 
  3. Move the dough to an oiled bowl, cover with plastic wrap, and set aside in a warm location for 1-2 hours. 
  4. 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.
  5. 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). 
  6. 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. 
  7. 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. 
Cooking over fire | The Elliott Homestead (.com)
Cooking over fire | The Elliott Homestead (.com)
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Comments:

  1. Chloe

    April 24, 2023 at 5:45 pm

    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!

    Reply
  2. Shannon

    June 13, 2023 at 7:14 am

    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. 🙂

    Reply
    • Patty

      June 13, 2023 at 12:07 pm

      I have the same question and confusion.

      Reply
    • Julie

      June 15, 2023 at 10:20 am

      Just a delicious topping!

      Reply
  3. Julie

    June 15, 2023 at 10:25 am

    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!

    Reply

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