Crispy Baked Italian Flatbread (No Yeast) is an easy and quick recipe that skips the waiting time for yeast to rise. With its light, crispy texture and simple ingredients, it’s perfect for snacking, dipping, or serving as a side dish to any meal.
Visual Instructions
These visual instructions help you see the process. You can also find the full printable recipe with instructions and ingredients at the end of the post.
- Prepare the Dough: In a bowl, combine the water, olive oil, and salt.
- Gradually add the flour, stirring until a soft, non-sticky dough forms.
- Rest the Dough: Cover the dough with plastic wrap or a lid and let it rest at room temperature for 30 minutes.
- Once the dough has rested, divide it into 8 pieces.
- Use a rolling pin to roll each piece into a thin 8-inch (20 cm) oval, ⅛-inch (3 mm) thick. Preheat the oven to 425°F (210°C) about 5–10 minutes before you're done rolling the dough.
- Place the rolled flatbreads on a large baking sheet lined with parchment paper (baking paper) and brush each with olive oil.
- Toppings: I used caramelized onion, crumbled feta, and chopped fresh rosemary, but you can also add other toppings like fresh or dried herbs, chili flakes, crushed garlic, or coarse salt.
- Alternatively, you can bake them without toppings, they’re still just as delicious.
- Bake the flatbreads for 12–15 minutes, or until golden and crispy.
Tips for this recipe
- Oil: You can use any neutral-flavored oil for this recipe, such as vegetable oil, canola oil, or sunflower oil. Olive oil adds a bit of extra flavor, but it’s not essential if you prefer something milder.
- Flour: If the dough feels a bit sticky, you can add up to 2 ⅔ tablespoons (10 g) more flour.
- Caramelized Onion: If using, you can prepare the caramelized onion while the dough is resting. Slice the onion thinly and cook it in a little olive oil over low heat until softened and just starting to turn golden, about 10 minutes. It doesn’t need to be fully cooked, as it will continue to cook in the oven while the flatbreads bake.
- Resting the dough: If you don’t let the dough rest, it might be too tough or spring back while rolling, making it harder to get a thin, crispy flatbread. Resting gives the dough time to relax and become more manageable, helping you achieve that perfect crispiness.
Enjoy 😋
recipe
Crispy baked Italian Flatbread
servings8 Flatbreads
Ingredients
For the Dough:
- ⅓ cup (100 ml) water (Regular tap water or water at room temperature)
- ½ teaspoon salt
- 3 ½ tablespoons (50 ml) olive oil (see note 1)
- 1 ½ cups (190 g) all-purpose flour/plain flour (see note 2)
For Brushing:
- 1 ⅓ tablespoons (20) ml olive oil (divided to brush about ½ teaspoon on each flatbread)
Optional Toppings
- Caramelized onion (see note 3 if using)
- Crumbled feta
- chopped fresh rosemary,
- chili flakes, coarse salt,
Instructions
- Prepare the Dough: In a bowl, combine ⅓ cup (100 ml) water , ½ teaspoon salt and 3 ½ tablespoons (50 ml) olive oil . Gradually add 1 ½ cups (190 g) all-purpose flour/plain flour, stirring until a soft, non-sticky dough forms.
- Rest the Dough: Cover the dough with plastic wrap and let it sit at room temperature for 30 minutes. (see note 4)
- Divide and Roll: Once the dough has rested, divide it into 8 pieces.
- Use a rolling pin to roll each piece into a thin oval about 8 inches (20 cm) long and ⅛-inch (3 mm) thick for extra crispiness
- Place the rolled flatbreads on a large baking sheet lined with parchment paper (baking paper)
- Preheat your oven to 425°F (210°C) about 5 to 10 minutes before you're done rolling out the dough, so it’s hot and ready to bake the flatbreads. If you're using a fan oven, preheat it to 375°F (190°C).
- Brush the Flatbreads: Brush about ½ teaspoon of olive oil on each flatbread.
Toppings
- I used caramelized onion, crumbled feta, and chopped fresh rosemary, but you can also add other toppings like fresh or dried herbs, chili flakes, crushed garlic, or coarse salt. Alternatively, you can bake them plain, they’re still just as delicious.
Bake
- Bake the flatbreads for 12–15 minutes, or until golden and crispy.Fan ovens typically cook faster, so you may need to check the flatbreads earlier. Adjust baking time as needed based on your oven type.
- Serve: Enjoy the crispy flatbreads as a snack, appetizer, or alongside your favorite dips!
Storage
- Store leftovers in an airtight container at room temperature for up to 2 days. After that, they may lose their crispness. To restore the crispiness, reheat in the oven for a few minutes before serving.
Recipe Notes
- Oil: You can use any neutral-flavored oil for this recipe, such as vegetable oil, canola oil, or sunflower oil. Olive oil adds a bit of extra flavor, but it’s not essential if you prefer something milder.
- Flour: If the dough feels a bit sticky, you can add up to 2 ⅔ tablespoons (10 g) more flour.
- Caramelized Onion: If using, you can prepare the caramelized onion while the dough is resting. Slice the onion thinly and cook it in a little olive oil over low heat until softened and just starting to turn golden, about 10 minutes. It doesn’t need to be fully cooked, as it will continue to cook in the oven while the flatbreads bake.
- Resting the dough: If you don’t let the dough rest, it might be too tough or spring back while rolling, making it harder to get a thin, crispy flatbread. Resting gives the dough time to relax and become more manageable, helping you achieve that perfect crispiness.
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