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Parmesan Skillet Flatbreads
Parmesan Skillet Flatbreads
2 Reviews
From: EatingWell Magazine, June/July 2006
Cooking these rustic rounds on the stovetop is fast work, fun to do and gives them a toasty exterior and moist center.
- By: Susan Herr EatingWell Recipe Contributor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1 cup lukewarm water
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- 1 package active dry yeast, (2¼ teaspoons)
- 1 teaspoon sugar
- 1½-2 cups all-purpose flour
- 1 cup whole-wheat flour
- ¾ cup finely shredded Parmigiano-Reggiano cheese
- 1¼ teaspoons salt
Preparation
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Active
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Ready In
- Whisk water, 1 tablespoon oil, yeast and sugar in a large bowl; let stand until foamy, about 5 minutes.
- Add 1½ cups all-purpose flour, whole-wheat flour, cheese and salt to the yeast mixture; stir to combine. Add just enough of the remaining ½ cup all-purpose flour to make a smooth but slightly sticky dough. Turn out onto a lightly floured work surface and knead until smooth but still soft, about 5 minutes, adding more flour to the work surface as needed.
- Clean and dry the bowl. Add the remaining 1 teaspoon oil to the bowl, add the dough and turn to coat with oil. Cover with plastic wrap and set in a warm place until doubled in size, 1 to 1½ hours.
- Punch down the dough and divide into 6 equal balls. Dust with flour.
- Place a large skillet over medium-high heat until very hot. Roll or stretch each ball into a circle about 7 inches in diameter. Place one dough circle in the heated pan and cook, turning once, until browned on both sides and cooked through, 30 seconds to 1 minute per side. Transfer to a plate and repeat with the remaining circles of dough, adjusting the heat as necessary to prevent burning. Stack the cooked flatbreads on top of each other and cover with a clean towel; let cool completely before storing.
- Make Ahead Tip: Store in a plastic bag for up to 2 days.
- Serving size: 1 flatbread
- Per serving: 258 calories; 7 g fat(2 g sat); 3 g fiber; 40 g carbohydrates; 10 g protein; 129 mcg folate; 7 mg cholesterol; 1 g sugars; 0 g added sugars; 89 IU vitamin A; 0 mg vitamin C; 139 mg calcium; 2 mg iron; 657 mg sodium; 128 mg potassium
- Nutrition Bonus: Folate (32% daily value)
- Carbohydrate Servings: 2½
- Exchanges: 2½ starch, ½ fat
Reviews 2
February 17, 2014
By: EatingWell User
Easy tasty flat bread
This tasted similar to something you could buy pre-made at the store. This seemed like a cross between a pizza crust and the flavor of a parmesan bread. I did not add the 1/2 cup of flour after mixing the 1 1/2 cups all-purpose flour, whole-wheat flour, cheese and salt with the yeast mixture because the dough felt perfect without it and possibly would have ended up too dry. I tried adding some Italian seasoning to the dough, which was nice but I think garlic would be a lovely addition and lend it the extra flavor the bread needs. Also, the salt level is right on the edge of being too much.
Pros: Easy to make, tastes professionally produced
Cons: Needs just a tiny bit more flavor
May 17, 2011
By: meredith
I love these versatile flatbreads!
These flatbreads are delicious. There are so many options for use... wraps, gyros, pizza or as a appetizers to be used with spreads. They can easily be done in skillet or on the grill and store well in the fridge for a few days.
Pros: can be used in may different ways
Cons: take a little while to make
