Unleavened bread (pain sans levain)

A flatbread made from flour and water, without yeast, cooked very quickly at high heat. This flat bread is found in many cuisines, in the Middle East, India and Eastern Europe, and is traditionally eaten during religious festivals.

25 min
4 servings
Medium
Budget-friendly

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Ingredients

250 g Flour
1 tsp Food-grade salt
150 ml Lukewarm water
1 tbsp Olive oil

Nutrition facts

247 kcal per serving

Protein: 8.5 g
Carbohydrates: 42.3 g
of which sugars: 0.9 g
Fat: 4 g
Fiber: 2.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Mix the flour and salt in a bowl.
Gradually pour in the lukewarm water and olive oil while kneading until you have a smooth, supple dough.
Let the dough rest for 15 minutes under a tea towel.
Divide it into 4 balls, then roll each one into a thin disc about 2 mm thick.
Cook the flatbreads in a very hot dry pan for 1 to 2 minutes on each side, until lightly golden and puffed in places.
Keep them covered so they stay soft.