EVOO mini flatbreads
Prep time
Cook time
Total time
Cuisine: Mediterranean Diet
Serves: 50 mini flatbreads
  • 300g (2 ½ cups) Organic whole-wheat flour
  • 75ml (2.7 fl oz) Extra virgin olive oil
  • 150ml (5.4 fl oz) Warm water
  • 1 Teaspoon yeast powder
  • ½ Teaspoon sea salt (or salt to taste)
  1. In a big bowl combine the flour, the salt and the yeast powder. Make a well in the middle and pour into it the extra virgin olive oil and the warm water. With a silicon spatula bring the flour in from the sides and mix it well with the liquid. Keep mixing until it all starts to come together, and then keep on mixing with your clean hands and knead it until you have a smooth, not sticky, dough.
  2. Cover the bowl with a cloth and place in a warm place of the house for at least half an hour until the dough has doubled its volume.
  3. Remove the dough from the bowl and place it in a clean flour-dusted surface. Knead it a bit with your hands and, with the help of a rolling pin (lightly dusted in flour), extend it gradually flattening it out to the thickness of 1€ coin (approx. 0,25cm). And using a small cookie cutter with your preferred shape, cut out as many flatbreads as possible but keeping them slightly apart. Knead the trimmings back together and roll them out again using the same method. Line a baking tray with non-stick baking paper and place the EVOO mini flatbreads on it.
  4. Preheat the oven to 200 degrees C (400 degrees F)
  5. Bake in the oven for 15 min at 200 degrees C (400 degrees F)
  6. Remove from the oven and serve hot or leave to cool on a cooling rack.
The preparation time includes 30 minutes to allow the dough to double.

You can bake them one day in advance and just heat them in the oven for a couple of minutes when your guests arrive, so that you can focus on your other dishes instead and have one less thing to worry about!
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/tasty-andalucia-evoo-mini-flatbreads/