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.

Ingredients 6 servings

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  • 1 cup lukewarm water
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  • 1 package active dry yeast, (2 1/4 teaspoons)
  • 1 teaspoon sugar
  • 1 1/2-2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 3/4 cup finely shredded Parmigiano-Reggiano cheese
  • 1 1/4 teaspoons salt

Preparation

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  • Ready In

  1. Whisk water, 1 tablespoon oil, yeast and sugar in a large bowl; let stand until foamy, about 5 minutes.
  2. Add 1 1/2 cups all-purpose flour, whole-wheat flour, cheese and salt to the yeast mixture; stir to combine. Add just enough of the remaining 1/2 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.
  3. 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 1 1/2 hours.
  4. Punch down the dough and divide into 6 equal balls. Dust with flour.
  5. 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.

Nutrition information

  • 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
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 1/2 starch, 1/2 fat

Reviews 2

February 17, 2014
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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
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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