Olive Flatbread
This is an easy flatbread recipe that can be modified for anyones taste. For example, sometimes I use sun-dried tomatoes and basil instead. Also, I sometimes use whole wheat flour instead of all-purpose. Either way it is very good!
This is an easy flatbread recipe that can be modified for anyones taste. For example, sometimes I use sun-dried tomatoes and basil instead. Also, I sometimes use whole wheat flour instead of all-purpose. Either way it is very good!
- 1 teaspoon salt
- 1/2 cup water
- 1/2 teaspoon salt
- dough:
- 1 tablespoon olive oil
- 1 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 2 teaspoons sugar
- 1/4 teaspoon paprika
- extra-virgin olive oil
- spice mixture:
- 1/4 teaspoon curry powder
- 1/4 teaspoon ground cumin
- 1 1/2 tablespoons all-purpose flour
- 1/4 teaspoon fresh ground pepper
- 10 oil-cured olives pitted and chopped
- Carbohydrate 51.121270413334 g
- Cholesterol 0 mg
- Fat 5.262828125 g
- Fiber 2.59932503521442 g
- Protein 6.7304825 g
- Saturated Fat 0.740424375 g
- Serving Size 1 1 Serving (110g)
- Sodium 99.579875 mg
- Sugar 48.5219453781196 g
- Trans Fat 0.3524275625 g
- Calories 280 calories
Step-by-step
- Make the spice mixture by combining all of the seasonings in a small bowl. Set aside.
- Put the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine. Add the olive oil and stir vigorously with a fork. Add the water and continue to stir until a ball forms. Sprinkle a work surface liberally with flour and turn the dough out onto the surface. Knead until the dough is velvety smooth, about 2 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees F.
- Remove the dough from the refrigerator and flatten into a disk on a floured surface. Using a rolling pin, roll the dough out as thinly as possible into an oval. Roll the dough onto the pin and transfer it to a baking sheet that has been brushed with olive oil.
- Brush the dough with extra-virgin olive oil and sprinkle with the spice mixture. Place the pan in the oven until the bread is crisp and deep golden brown, about 20 minutes. Remove from the oven, let cool, and break into pieces. The flatbread can be made up to 2 days in advance, wrapped in plastic wrap, and kept in a dry place.
Chop oil-cured olives finely before adding them to the dry flour mixture to prevent the dough from tearing during the rolling phase. When small fruit pieces remain too large, they create structural weak points that cause the flatbread to rupture under the rolling pin, ruining the target thickness. Managing this initial chop correctly dictates whether the final baked sheet achieves an even, uniform snap or breaks apart prematurely.
Stirring the olive oil into the flour with a fork before adding water coats the starch granules evenly and controls gluten formation. Kneading this specific dough for precisely two minutes transforms the shaggy mass into a velvety texture that stretches without springing back too aggressively. Chilling the wrapped dough for sixty minutes relaxes the gluten network so the rolling pin glides smoothly across the floured surface without fighting resistance.
Baking at 400 degrees Fahrenheit requires careful observation during the final five minutes of the twenty-minute window to prevent scorching the spice mixture. Adjusting quantities for larger batches requires maintaining the proportional ratio of flour to water while monitoring the initial hydration level closely. Storing the baked bread in a dry place preserves its crisp texture for up to forty-eight hours.
