Pan Bread by @helena_pudic

25 min

6 servings

🌾

250 g

White spelt flour

🫙

2.3 g

Baking soda

🫙

1 packet

Baking powder

🧂

3 g

Sea salt

🫒

30 ml

Olive oil

💧

170 ml

Warm water

🥛

Milk

🌿

1 g

Oregano

🧄

1 g

Garlic

🥜

Flaxseed

  1. Combine
    • whole spelt flour
    • sea salt
    • Garlic

    Combine 250 g whole spelt flour, 1/2 teaspoon baking soda, 1/2 teaspoon sea salt, oregano, garlic, and flax seeds in a mixing bowl.

  2. Add
    • olive oil
    • warm water

    Add 2 tablespoons olive oil and gradually pour in 150–170 ml warm water while mixing.

  3. Knead

    Knead the dough until it is soft, non-sticky, and not too firm.

  4. Divide

    Divide the dough into 6 equal balls and roll each ball into a 0.5 cm thick round.

  5. Place
    • olive oil

    Lightly oil a hot frying pan and place the flatbreads in the pan.

  6. Cook

    Cook the flatbreads for about 1 minute per side until lightly browned and cooked through.

Pan Bread by @helena_pudic

25 min

6 servings

🌾

250 g

White spelt flour

🫙

2.3 g

Baking soda

🫙

1 packet

Baking powder

🧂

3 g

Sea salt

🫒

30 ml

Olive oil

💧

170 ml

Warm water

🥛

Milk

🌿

1 g

Oregano

🧄

1 g

Garlic

🥜

Flaxseed

Preparation Steps

  1. Step 1/6

    Combine 250 g whole spelt flour, 1/2 teaspoon baking soda, 1/2 teaspoon sea salt, oregano, garlic, and flax seeds in a mixing bowl.

    🌾whole spelt flour
    🫙baking soda
    🧂sea salt
    🌿dried oregano
    🧄garlic
    🥜flax seeds
    🥣mixing bowl
    🥄measuring spoons

  2. Step 2/6

    Add 2 tablespoons olive oil and gradually pour in 150–170 ml warm water while mixing.

    🫒olive oil
    💧warm water
    🥣mixing bowl
    🥛measuring jug

  3. Step 3/6

    Knead the dough until it is soft, non-sticky, and not too firm.

    🥣mixing bowl

  4. Step 4/6

    Divide the dough into 6 equal balls and roll each ball into a 0.5 cm thick round.

    🥖rolling pin

  5. Step 5/6

    Lightly oil a hot frying pan and place the flatbreads in the pan.

    🫒olive oil
    🥄spatula

  6. Step 6/6

    Cook the flatbreads for about 1 minute per side until lightly browned and cooked through.

    🥄spatula

Composition

Ingredients

Types

Leavening agents, Seasonings, Oils, Liquids, Vegetables

Ingredients

White spelt flour, Baking soda, Baking powder, Sea salt, Olive oil, Warm water, Milk, Oregano, Garlic, Flaxseed

Notes

White spelt flour (wholemeal spelt flour may be used), Baking soda (or 1 packet baking powder), Baking powder (alternative to baking soda), Olive oil (plus a few drops for the pan), Warm water (use 150–170 ml as needed, dough should be soft), Milk (mentioned only in automatic voice transcription), Oregano (optional seasoning), Garlic (optional seasoning), Flaxseed (optional seasoning)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Egg-free, Plant-based

Calories

158 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 27g, Fat: 4g, Fiber: 4g, Sugars: 0.4g

Nutritional Information

Minerals

Sodium: 170mg, Iron: 1.4mg, Magnesium: 35mg

Vitamins

Vitamin E: 0.7mg, Vitamin B1: 0.2mg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

6 steps

Equipments

Utensils

mixing bowl, measuring spoons, measuring jug, rolling pin, spatula

Appliances

Stove

Type

Type

Type Of Dish

Bread, Side Dish, Snack, Breakfast

Occasions

Breakfast, Lunch, Dinner, Snack

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Croatian, Balkan, Mediterranean

Geographic

to inform

Various

Aspect

Texture

Soft, Chewy, Lightly crisp

Flavors

Nutty, Herby, Garlicky, Savory

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Store in an airtight container after cooling completely.), fridge : 5 days (Store in an airtight container and reheat in a dry pan.), freezer : 2 months (Wrap individual flatbreads tightly and thaw before reheating.)