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Pan-fried flatbreads: 3 tasty kinds

Name: Pan-fried flatbreads: 3 tasty kinds
Total time: 40 min
Ingredients: 400 g flour; 240 ml water; 12 g instant yeast for savoury baked goods; 3 tablespoons extra virgin olive oil; Cannamela Grinder Cap iodized salt; 2 teaspoons Cannamela Organic Sicilian Oregano; 2 teaspoons Cannamela Organic crushed Calabrian chilli pepper; 2 teaspoons Cannamela Organic Sicilian rosemary; mixed cold cuts; tomatoes; sliced cheese (e.g. Fontina or Emmental)

Difficulty Easy

40 MIN

In a pan

6 Portions

Ingredients

400 g flour
240 ml water
12 g instant yeast for savoury baked goods
3 tablespoons extra virgin olive oil
Cannamela Grinder Cap iodized salt
2 teaspoons Cannamela Organic Sicilian Oregano
2 teaspoons Cannamela Organic crushed Calabrian chilli pepper
2 teaspoons Cannamela Organic Sicilian rosemary
mixed cold cuts
tomatoes
sliced cheese (e.g. Fontina or Emmental)

Ingredients

400 g flour
240 ml water
12 g instant yeast for savoury baked goods
3 tablespoons extra virgin olive oil
Cannamela Grinder Cap iodized salt
2 teaspoons Cannamela Organic Sicilian Oregano
2 teaspoons Cannamela Organic crushed Calabrian chilli pepper
2 teaspoons Cannamela Organic Sicilian rosemary
mixed cold cuts
tomatoes
sliced cheese (e.g. Fontina or Emmental)

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Preparation

Combine the flour, yeast and salt in a bowl. Pour in the oil, then the water required to obtain a well-kneaded, soft, even dough. Divide the dough into 3 portions, then add to one some Cannamela Organic Sicilian oregano, to the second some Cannamela Organic crushed Calabrian chilli pepper and to the last piece of dough some Cannamela Organic Sicilian rosemary.

Divide each portion of dough into three pieces and roll out three flatbreads of each type.

Heat and lightly grease a non-stick frying pan, place one flatbread in it and cook covered. Continue cooking all the flatbreads.

Once cooked, fill the warm flatbreads with cold meats, cheese and tomato slices.

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