Want fresh bread in less than an hour? Flatbread is the answer

When the COVID-19 lockdown started in 2020, many people became “quarantine bread bakers” as a way to fill their free time while staying at home. The problem was that yeast became impossible to find so they turned to the ancient craft of sourdough baking, which requires only flour and water and no yeast.

Although those crusty loaves fill the house with a delicious comforting aroma, they take several days to make. I am one of those people who like instant gratification, so I turned to “no yeast” flatbreads; something I had been wanting to try my hand at for a long time. I discovered that these breads can be made in less than an hour, and you don’t even need to turn on the oven -- a good thing in the hot summer.

Flatbreads have been around since ancient times, and every culture has a flatbread of some kind made with or without yeast -- India’s naan and chapati (also called roti) to sop up curries and soups, Native American’s fry bread topped with honey; Mediterranean pita stuffed with kababs or hummus; and northern Italy’s sandwich bread, piadina. Pizza and the tortilla are essentially flatbreads too.

Flatbreads make first-rate wraps because they are soft and pliable and can hold a lot of ingredients and sauce without getting soggy.

Here’s the basic no yeast technique adapted from the King Arthur Flour website: Mix 3 cups flour (any kind), 2 tsp. baking powder, 1-1/2 tsp. salt, 3 tbs. olive oil, and 2-3 tbs. cold water together to make a soft dough, cover and let rest for about 10 minutes. Divide dough into 10 to 12 equal portions and roll or pat out into flat rounds, heat a skillet with 1 tbs. oil and cook them for a minute or two on each side until nicely browned. Add more oil for each batch if needed.

You can have fun adding different flavors to the breads like chopped scallions, minced garlic, fresh chopped herbs, or za’atar.

They are best when eaten fresh, but they can be stored for a few days or frozen for a month.

Adapted from Ciao Italia (My Lifelong Food Adventures in Italy) by Mary Ann Esposito, Peter E. Randall Publisher ($39.99).

A slightly chilled crisp Day Owl Barbera Rosé 2019 ($10.99) goes very well with foods that have salt, fat, and silky textures like prosciutto, salumi (cured meats), and cheese.

I like to add sandwich fixings to the flatbread while it is on the griddle or skillet and fold the piadina into a half-moon around the stuffing (like a quesadilla). Leave it on the griddle for 2-4 minutes until the cheese is melted. Tomatoes and arugula are great additions to the cured meats and cheese.

This story was originally published June 23, 2020 at 5:15 PM.