Bread is one of my major food weaknesses, so it’s probably not great that I now have several go-to recipes to make my own…and it’s so easy…uh-oh…anyway, do you like your bread a bit cheesy? I do, so I decided to try some parmesan mixed in flatbread dough – yum. I call it Soft Parmesan Flatbread.
Just for the record it really does stay soft – all the better for wrapping stuff in!
This recipe today is just for the flatbread, but I will follow up in future posts with some ideas for what to “wrap”, these recipes have already been kitchen tested and approved, now they are just waiting for their close-up. Stay tuned!
Soft Parmesan Flatbread (No Yeast)
Quick & simple soft flatbread with parmesan
- 1 cup / 165g self raising flour plus extra for rolling
- 3/4 cup / 170g greek yoghurt I use low fat
- 50 g finely grated fresh parmesan cheese
- 1 1/2 tbsp olive oil
- pinch fine salt
- 1-2 tbsp milk divided
- olive oil spray/cooking spray
In a medium bowl combine yoghurt, cheese, olive oil, 1 tblsp milk & salt, mix well until combined
Add flour and mix lightly until the mixture comes together as a dough, adding extra milk if required
Divide the dough into 4 equal portions (I use my kitchen scales for this) then take each piece of dough and lightly roll it into a ball, then on a lightly floured surface roll it out into a 22 cm / 8" circle (see notes) & repeat for remaining portions
Heat a non-stick fry pan over medium high heat (without oil) and lightly spray one side of one flatbread round with olive oil spray, then place it oil side down in the pan & fry for 1 min 30 seconds
As the flatbread is frying, lightly spray the remaining side with olive oil spray, turn and fry the remaining side for 1 min 30 seconds (see notes)
As they cook, remove the flatbreads to a plate & cover them with a clean tea towel (see notes)
When you are rolling out the dough into rounds you will notice that it is very soft. This also means that it is very easy to repair any spots that may need it, or if your flatbreads aren't quite as nice and round as you would like you can just tear a bit off from somewhere and literally put it where you want to add some extra and a couple more strokes of the rolling pin will stick it. Just make sure the extra piece you are sticking on doesn't have flour on the base.
I am quite specific with the time these breads need to cook in the fry pan, the reason being that it you cook them any longer the outside with start to crisp up a lot more and your breads won't stay as soft. Even another 30 seconds on each side will make a difference - I actually use my kitchen timer so I don't over cook them.
Putting them under a clean tea towel as they finish cooking, and until you serve them will also help them stay moist & pliable.