Pan-Fried Bread
A fast and easy bread cooked in a pan with no rising time. Crispy outside and soft inside, perfect for sandwiches, sides, or quick meals.
Ingredients
- 500 g flour type 0 (4 cups)
- 275 g water (1 1/4 cups)
- 20 g extra virgin olive oil (1 1/2 tbsp)
- 15 g instant yeast (1 tbsp)
- 10 g salt (1 3/4 tsp)
- 80 g extra virgin olive oil for cooking (1/3 cup)
How to Make It
- Combine flour, water, salt, yeast, and oil
- Mix for about 5 minutes until a rough dough forms
- Knead briefly until smooth
- Divide into 8 pieces
- Shape into balls and let rest 5 minutes
- Flatten and roll into discs about 20 cm wide
- Heat oil in a pan
- Cook each piece covered for 3 to 4 minutes
- Turn when bubbles form
- Cook another 3 minutes until golden
- Serve warm
Tips
- Rest dough if it shrinks while rolling
- Cook with lid slightly open for best texture
- Use medium heat to avoid burning
- Reheat in pan before serving
Storage
- Keeps 1 day refrigerated
- Best eaten warm
- Not suitable for freezing