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Italian flatbread

Cal: 400 Fat: 10g Carbs: 65g Protein: 10g Fiber: 2g

Original recipe serves 6
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 6)

  • 1/4 cup olive oil
  • 3/4 cup milk
  • 1/2 teaspoon baking soda
  • 4 cups all-purpose flour ; Plus more for rolling out dough
  • 1 dash salt ; just a little dash
  • In My Kitchen

  • Directions

    Place all items in food processor and pulse until a dough is formed. Add more liquid if necessary. Turn dough out onto a lightly floured counter and knead for 5 to 10 minutes. Preheat a cast-iron or non-stick skillet or griddle over medium heat. While the pan is heating, separate the dough into 6 or 8 balls (as many as your pan can hold) and then roll them out as thin as possible. Use additional flour if sticking. Cook in the dry pan flipping once or twice for 3 to 5 minutes and brown and spotted. Cut into wedges and cool before plating. Serve warm. May reheat at 200 degrees for a few minutes.

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    Anonymous User on 2012-04-14

    I made this into a pizza crust by using 3 cups of flour and cutting some of the other ingredients down as well.  I also used garlic infused oil instead of regular olive oil, and added some Italian seasoning. Once the dough was made i formed it into the crust and baked at 350 until firm, then added toppings and baked again until done.   Made an awesome crust!

    baker on 2012-02-19

    This is pretty good. I cut the recipe in half just to try it out.  The dough was very rubbery, which made it a challenge to knead. It wasn't sticky though, so a lot of flour wasn't needed when rolling it flat. In any case, it tasted really good!  We ate this with an olive oil and balsamic vineger dip. It would probably go well with hummus also.