Ingredients
- 500 gr fine semolina
- 1 tsp salt
- 60 ml olive oil
- 300 ml water approximately
Servings: small flatbreads
Instructions
- In a large bowl, add the semolina and the salt and mix together until they are well combined.
- Add the olive oil. Mix thoroughly with your hands until the mixture resembles wet sand.
- Add the water a little bit at a time. The amount of water you should use depends on the absorption of your semolina. You should end up with a soft, pliable, but not sticky dough. Notes: knead the dough vigorously for a couple of minutes and let it rest for 20 minutes before shaping and cooking.
- Knead the dough vigorously for a couple of minutes. Once done, cover it and let it rest for 20 minutes.
- Heat a non-stick pan on medium to high heat. While the pan is heating up, roll out the dough into 1 cm thickness. Cut out the flatbreads using a 10cm round cutter.
- Cook your flatbreads for 2-3 minutes on each side or until they are golden brown.
- Serve warm.