Unleavened wheat cakes
3 servings
20 minutes
Plain wheat flatbreads are a simple yet surprisingly versatile dish with roots in ancient European cuisine. For centuries, these flatbreads served as a staple for meals, replacing bread during travels and expeditions. They have a soft, slightly crispy texture with light golden spots, and their neutral flavor allows them to pair with any fillings—from aromatic cheeses to rich meat stews. With no yeast involved, the flatbreads are quick and easy to prepare, and olive oil gives them a pleasant elasticity. They can be used as a base for snacks, served with soups or even enjoyed on their own by dipping into flavorful sauces. This is the perfect recipe for those who appreciate simplicity, tradition, and true taste.
1
Mix all the ingredients and knead a pliable dough (the amount of water may vary depending on the preparation conditions).
- Wheat flour: 200 g
- Water: 70 ml
- Olive oil: 1 tablespoon
2
Heat a thick-bottomed non-stick pan. Tear off small pieces of dough, form a ball, and roll out a flatbread with a thickness of a maximum of 3-4 mm. Reduce the heat and fry the flatbreads on both sides until brown spots appear.