Try this Olive Oil Bread recipe, or contribute your own.
- Carbohydrate 49.3667579585755 g
- Cholesterol 1.63333333001956 mg
- Fat 4.3432001204487 g
- Fiber 1.67749015541336 g
- Protein 7.76953629332753 g
- Saturated Fat 0.786087025485533 g
- Serving Size 1 1 Serving (146g)
- Sodium 45.7650851914037 mg
- Sugar 47.6892678031622 g
- Trans Fat 0.311690107735633 g
- Calories 272 calories
Step-by-step
- In a food processor, add the flour, baking powder, and salt.
- Blend for 10 seconds.
- While running the food processor on low, slowly add in the olive oil and water.
- Blend for 30 seconds or until a dough starts to form. (You'll be able to tell; it'll start to clump up.)
- Warm a large cast iron skillet over medium heat.
- Sprinkle with olive oil and swirl around the pan to lightly coat.
- Shape the dough into 4 small patties.
- Drop into the heated skillet and cook over medium heat for 5 minutes on each side.
- You can sprinkle them with rosemary or other herbs while they're cooking.
- Serve immediately. (They will only keep for a day or so.)
Replacing water with whole milk introduces extra solids that alter hydration levels and promote faster browning in the pan. Ratios must remain strictly proportional when multiplying batches to avoid a dense, heavy crumb. Doubling the dry ingredients requires precisely doubling the liquids; minor discrepancies in flour volume throw off the moisture balance in quick-bread doughs lacking yeast fermentation. Food processors handle small loads efficiently, but overloading the bowl prevents the fat from emulsifying uniformly with the water.
Heat management dictates success or failure when cooking these patties in cast iron. Medium heat allows the interior to set while the exterior develops color over the five-minute cooking window. Excessive heat burns the olive oil before the baking powder has fully reacted, leaving the center raw. A properly heated skillet maintains a steady sizzle without smoking excessively.
Shaping the dough into four equal patties ensures even cooking times across the batch. Thicker portions require lower heat to cook through completely without scorching the outer crust. Pressing the patties down slightly after they hit the pan increases surface contact for better crust formation. Herbs added during cooking release essential oils directly into the fat.
Consumption should happen immediately because unleavened flatbreads stale rapidly within twenty-four hours. Storing leftover portions in a sealed container at room temperature softens the crust completely. Reheating stale pieces in a dry skillet for thirty seconds restores crispness.
