Simple homemade flatbreads

Ingredients

• 500 g Wheat flour (type 45) (Sift before use)
• 30 g Sugar (Approximately 2 tablespoons)
• 7 g Dry baker's yeast (One 7 g packet)
• 300 ml Warm water (Temperature 35‑40 °C; adjust slightly according to flour absorption)

Instructions

1. Prepare the starter

   In the bowl, combine the sugar, dry yeast, and about 100 ml of warm water. Stir until dissolved, then let rest for 5 to 10 minutes until the mixture becomes foamy.

   Time: PT10M

2. Incorporate the flour and knead

   Add the remaining warm water (about 200 ml) then the sifted flour to the yeast mixture. Knead by hand for 10 minutes until you obtain a supple, smooth, non‑sticky dough. Adjust the water amount (±30 ml) if needed.

   Time: PT10M

3. Divide the dough and shape balls

   Divide the dough into 8 equal portions and shape each portion into a ball. Place the balls on a clean, floured kitchen towel, cover with plastic wrap and then another towel. Let rest for 30 minutes (or longer depending on ambient temperature).

   Time: PT30M

4. Flatten the balls

   On a lightly floured surface, flatten each ball with your hands or a rolling pin until you obtain a disc about 15 cm in diameter and 3‑4 mm thick.

   Time: PT5M

5. Cooking the flatbreads

   Heat a non‑stick skillet over medium‑high heat. Cook each flatbread 2‑3 minutes per side, until it remains white inside and becomes lightly golden on the outside. Do not overcook to avoid browning.

   Time: PT20M

   Temperature: Poêle chaude (environ 200 °C)

6. Store the flatbreads

   Stack the cooked flatbreads on a clean towel, cover with plastic wrap and place everything in an airtight plastic bag to retain softness.

   Time: PT0M

Nutrition Facts

Calories

242

Protein

6 g

Carbohydrates

48 g

Fat

0 g

Fiber

2.5 g