These are much thicker than a tortilla but lighter than a standard loaf of bread. They are perfect for dipping in olive oil or stuffing for sandwiches.
Ingredients
-
Warm Water: 2 cups (approx. 480ml) — should be lukewarm, not hot.
-
Warm Milk: 1 cup (240ml).
-
Active Dry Yeast: 1 packet (10g or about 1 tbsp).
-
Sugar: 1 tbsp (to feed the yeast).
-
Olive Oil: 2 tbsp.
-
All-Purpose Flour: 6 to 7 cups (add gradually until the dough is soft and slightly tacky).
-
Salt: 1 tbsp.
Instructions
1. Activate the Yeast In a large bowl, combine the warm water, warm milk, sugar, and yeast. Stir gently and let it sit for about 5–10 minutes until it becomes frothy.
2. Mix the Dough Add the olive oil and salt. Begin adding the flour one cup at a time, mixing with a wooden spoon or your hands. The dough should be very soft and slightly sticky; avoid over-flouring or the bread will be tough.
3. The First Rise Knead the dough on a lightly floured surface for about 5 minutes until smooth. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
4. Shape the “Ring” Punch the dough down. To replicate the photo, poke a hole in the center of the dough ball and stretch it out into a large, even ring. This helps you pull off equal-sized pieces. Cut or pull the ring into 8–10 equal portions and roll them into smooth balls.
5. Second Rise & Flattening Cover the balls and let them rest for 15 minutes. On a floured surface, use your fingers or a rolling pin to flatten each ball into a circle about 1/2 inch (1cm) thick.
6. Cooking Heat a non-stick skillet or cast-iron pan over medium heat (no oil needed in the pan).
-
Place one flatbread in the pan.
-
Wait for small bubbles to appear on the surface (about 1 minute), then flip.
-
Flip every 30 seconds. This frequent flipping encourages the bread to steam internally and puff up like a balloon.
-
Cook until both sides have beautiful golden-brown “leopard spots.”
Quick Tips for Success
-
The Steam Factor: If your bread isn’t puffing up, your heat might be too low, or there might be a small tear in the dough letting steam escape.
-
Serving: Brush them with melted butter and chopped parsley immediately after taking them off the heat for that authentic “village” taste.