10 Minute Spanish Flatbreads Recipe

I was messing around in my kichen one lazy afternoon and decided to whip up some flatbreads using basic stuff like flour, olive oil, and warm water with a dash of smoked paprika and oregano, and honestly, they turned out pretty awesome even if they weren’t perfect.

I love making my 10 Minute Spanish Flatbreads because they are a fast way to get balanced nutrition. I use all-purpose flour, salt, baking powder, olive oil, warm water, smoked paprika and a bit of oregano to bring a nice flavor.

Its a great mix of carbs and healthy fats.

Ingredients

• All-purpose flour: Loaded with carbs, it gives energy and structure to our dough.
• Salt: Enhances flavors evenly; a pinch boosts taste without being overpowering.
• Baking powder: Helps the dough rise, creating a light and airy texture.
• Olive oil: Offers healthy fats, keeping the dough moist and adding a fruity note.
• Smoked paprika: Provides a smoky, savory twist with a bit of antioxidant goodness.
• Dried oregano: An optional herb that adds an earthy, Mediterranean flavor kick.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 2 tablespoons extra virgin olive oil (plus a bit extra for frying)
• 2/3 cup warm water (you might need a smidge more if the dough feels dry)
• 1/4 teaspoon smoked paprika
• A pinch of dried oregano (optional but helps bring out a nice Spanish flavor)

How to Make this

1. In a large bowl, mix together 2 cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 1/4 teaspoon smoked paprika, and a pinch of dried oregano until well combined.

2. Stir in 2 tablespoons extra virgin olive oil and 2/3 cup warm water, throw it all together until a rough dough forms (add a bit more water if it feels too dry).

3. Knead the dough in the bowl or on a lightly floured surface for about 2 minutes just until it’s a bit smooth.

4. Let the dough rest for about 5 minutes to help relax the gluten.

5. Divide the dough into 4 equal pieces so you can work with a smaller amount at once.

6. Roll each piece out on a floured surface with a rolling pin until they are thin flat discs.

7. Heat a bit of extra virgin olive oil in a non-stick skillet over medium heat.

8. Fry each flatbread one at a time in the skillet for about 2-3 minutes on each side until golden and a little puffy.

9. Keep them warm on a plate covered with a clean towel while you fry the rest.

10. Serve them warm and enjoy as a tasty snack or side dish.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Rolling pin
4. A clean, lightly floured work surface
5. Non-stick skillet
6. Spatula or tongs for flipping the flatbread
7. Plate and a clean towel for keeping the flatbread warm

FAQ

• Q: Can I substitute all-purpose flour with whole wheat flour?
  A: Sure, you can, but whole wheat flour might make the dough a bit denser. You might need a smidge more water too.
• Q: How long do I need to knead the dough?
  A: Knead it for about 3 to 4 minutes until it’s smooth. If you overdo it, the bread can get a bit tough.
• Q: What should I do if the dough feels dry?
  A: Just add a bit more warm water, a tablespoon at a time, until it gets soft and pliable.
• Q: Can I adjust the spice level?
  A: Yep, feel free to toss in an extra pinch of smoked paprika or even a dash of cayenne if you like it a little extra kick.
• Q: How will I know when the flatbreads are done frying?
  A: They’ll be lightly browned on both sides and firm to the touch with a slight crispiness around the edges.

10 Minute Spanish Flatbreads Recipe Substitutions and Variations

• For 2 cups all-purpose flour, you can use whole wheat flour or even a gluten free blend if you prefer a nuttier, denser flatbread.
• If you dont have baking powder, mix 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar as a substitute.
• Instead of extra virgin olive oil, try vegetable oil or canola oil – though the flavor may be a bit different.
• You can use milk or a non-dairy milk instead of warm water to give the dough a richer texture.
• If smoked paprika is not available, regular paprika with a pinch of chili powder works pretty well.

Pro Tips

Alright, so here’s a laid-back version of the recipe with a few extra tricks that might help you nail it:

Step 1: In a big bowl, mix your 2 cups of all-purpose flour with 1/2 teaspoon salt, 1/2 teaspoon baking powder, 1/4 teaspoon smoked paprika and just a pinch of oregano if you got it. Throw in 2 tablespoons of extra virgin olive oil and about 2/3 cup warm water. Stir it all up until you get a rough dough. If it feels too dry, add a splash more water.

Step 2: Dump the dough onto a lightly floured surface and knead it for about 2 minutes. You dont really need perfect smoothness here, just enough so it holds together. Then let it rest for 5 minutes so the gluten relaxes a bit.

Step 3: Cut the dough into 4 equal parts so you can work on smaller pieces at a time. Roll each piece out on your floured surface into thin flat discs. Remember, the thinner you roll, the crisper they might turn out.

Step 4: Heat a little extra virgin olive oil in a nonstick skillet over medium heat. Fry one flatbread at a time for around 2 to 3 minutes on each side until they turn golden and a little puff up. Once done, keep them warm under a clean towel while you fry the rest.

Here are some pro tips to step up your flatbread game:

1. Dont be afraid of a slightly sticky dough: Sometimes a little extra moisture makes the final bread softer on the inside while staying crisp on the outside.

2. When rolling out the dough, try to get them as even as possible. If some parts are too thick, some parts might not cook as well. A rolling pin works great but sometimes you can flatten them with your hands if you dont mind a rustic look.

3. Use the perfect amount of heat: Medium works best because too high will burn the outside before the inside cooks, and too low might leave you with a greasy mess. Watch them closely once they hit the skillet.

4. Do not crowd the pan when frying: Fry one at a time or at most two, so each flatbread gets even attention and doesnt steam in its own moisture.

Enjoy making your flatbreads and remember that a few little imperfections just add character to your cooking!