Sardinian Flatbread
A thin, crispy flatbread with a rustic, blistered crust. Perfect for snacking, dipping, or as a base for toppings.
- Total time
- 35 min
- Servings
- 4
- Calories
- 280
- Protein
- 7g
Ingredients
- 2 cups all-purpose flour
- ¾ cup water
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- 1
In a large bowl, mix 2 cups flour and 1 tsp salt. Gradually add 3/4 cup water and 1 tbsp olive oil, stirring until a shaggy dough forms.
- 2
Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a damp towel and rest for 15 minutes.
- 3
Divide dough into 8 equal pieces. Roll each piece into a very thin circle, about 8 inches wide, on a floured surface.
- 4
Heat a dry skillet over medium-high heat. Cook each circle for 1-2 minutes per side until puffed and lightly blistered, then remove.
- 5
Brush each flatbread with remaining 1 tbsp olive oil and sprinkle with a pinch of salt. Serve warm or crisp.
- 6
For extra crispness, toast the flatbreads in a 400°F oven for 3-4 minutes after cooking.
Tools you’ll need
- large bowl
- rolling pin
- skillet
- pastry brush
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