Mediterranean Flaky Flatbread (Olive Oil Layered Bread)

🫓 Mediterranean Flaky Flatbread (Olive Oil Layered Bread)

✨ Description

This Mediterranean Flaky Flatbread is soft, golden, and beautifully layered. Made with flour, olive oil, and warm water, the dough is folded and rolled to create delicate layers that puff and separate as they cook. Pan-cooked until lightly crisp outside and tender inside, these flatbreads are perfect for breakfast, wraps, dipping, or serving alongside stews and salads.

---

🧾 Ingredients (Makes 6–8 flatbreads)

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon olive oil (in dough)

• 1 cup warm water (approx.)

For layering & cooking:

• ¼ cup extra-virgin olive oil (for brushing)

• Optional: melted butter or ghee (traditional but optional)

---

👩‍🍳 Instructions

1. Make the dough
   In a bowl, mix flour and salt. Add olive oil and warm water gradually, mixing until a soft dough forms.

2. Knead & rest
   Knead for 8–10 minutes until smooth. Cover and rest 30 minutes (important for softness).

3. Divide dough
   Divide into 6–8 balls. Cover to prevent drying.

4. Roll & layer
   Roll one ball into a thin circle. Brush lightly with olive oil.
   Fold into a spiral or envelope shape, then flatten gently.

5. Rest again
   Let folded dough rest 10 minutes (helps layers form).

6. Final roll
   Roll gently into a 6–7 inch round—don’t press too hard.

7. Cook
   Heat a dry or lightly oiled skillet over medium heat.
   Cook each flatbread 2–3 minutes per side until golden spots appear.

8. Finish
   Optional: brush lightly with olive oil while warm. Stack and cover with a cloth to keep soft.

---

🥗 Mediterranean Touches

• Olive oil instead of heavy fats

• No yeast, no sugar

• Simple, traditional ingredients

• Naturally dairy-free (unless butter is added)

---

❓ Q & A

Q: Why is my flatbread not flaky?

A: The dough must be thin, lightly oiled, and rested well. Don’t over-roll after folding.

Q: Can I bake these instead of pan-cooking?

A: Pan-cooking is best for layers, but you can bake at 220°C (425°F) for 6–8 minutes.

Q: Can I use whole wheat flour?

A: Yes! Use half whole wheat + half white flour for best texture.

Q: Are these freezer-friendly?

A: Yes. Freeze cooked flatbreads up to 2 months. Reheat in a skillet.

Q: What can I serve them with?

A:

• Hummus or labneh

• Grilled chicken or vegetables

• Honey & yogurt for breakfast

• Wraps and sandwiches