These yeast flatbreads are reminiscent to pita pockets with an Italian twist. Made with just 4 easy ingredients--warm water, yeast, flour, and salt--these flatbreads are cooked in a heavy bottomed pot until puffed and golden, the flatbread are then sliced horizontally and filled with fresh arugula and fontina cheese. Baked until melty and golden, this is a dish best served warm. Serve with a side salad or as a side with a dinner of grilled chicken.
- 315 milliliters warm water
- 2 teaspoons active dry yeast (instant)
- 500 grams bread flour
- 1 1/2 teaspoons salt
- 1 teaspoon olive oil
- fontina cheese
- ground black pepper
- Pour out 200 milliliters of the warm water and add the yeast to it.
- In a large bowl, pour in the flour and salt. Make a well in the center and pour in the oil and the yeasty water.
- Start mixing and kneading the dough together, adding the rest of the water little by little until you get a ball that is no longer sticky and is now firm.
- Divide the dough into 8 sections. Roll each section into a ball, cover with a moist cloth, and let rest 30 minutes.
- Roll out each section into a 1/2-centimeter circle.
- Heat a heavy-bottomed pot on medium heat for 10 minutes until very hot.
- Without oiling the pot, add a piece of the dough and let cook a few minutes. Flip and continue cooking. Adjust the heat level, making sure the dough does not burn. You will know they are done when they have puffed a bit and are golden.
- Transfer the hot bread to a waiting towel and repeat with the rest of the dough.
- When the bread has cooled enough to handle, slice horizontally and fill with cheese, arugula, and black pepper.
- Preheat the oven to 180 degrees Celsius
- Bake the breads about 5 minutes or until the cheese is melted.
PER SERVING *
|Calories240Calories from Fat20|
|% DAILY VALUE*|
|Calories from Fat20|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.