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Pane Indiano

Pane Indiano

Print Recipe Pin Recipe
Course Appetizer
Cuisine Italian

Equipment

  • Equipment Needed
  • Large mixing bowl
  • Rolling Pin
  • Non-stick frying pan or pizza stone
  • Clean kitchen towel
  • Measuring cups and spoons

Ingredients
  

  • Ingredients
  • For the Dough:
  • 500 g all-purpose flour or 00 Italian flour for authenticity
  • 200 ml warm water
  • 5 g fresh yeast or 2g dry yeast
  • 130 g plain Greek yogurt
  • 10 g salt
  • 1 pinch of baking soda
  • 40 ml vegetable oil or melted butter
  • For Topping:
  • Melted butter ghee, or olive oil (for brushing)
  • Fresh parsley sesame seeds, or nigella seeds for garnish (optional)

Instructions
 

  • Step-by-Step Instructions
  • Prepare the Dough
  • In a large mixing bowl, dissolve the yeast in warm water. Let it rest for 5 minutes until frothy.
  • Mix in yogurt, baking soda, and half the flour. Gradually add the rest of the flour, salt, and oil. Knead until a smooth dough forms (10 minutes by hand or 5 minutes with a stand mixer).
  • Form the dough into a ball and place it in an oiled bowl. Cover with a kitchen towel and let it rise for 2-3 hours until doubled in size.
  • Shape the Flatbreads
  • Divide the dough into 6 equal portions. Roll each piece into a ball, then flatten into an oval or circle about 5mm thick.
  • Let the shaped dough rest for 15 minutes under a damp towel to relax the gluten.
  • Cook the Flatbreads
  • Heat a non-stick pan or pizza stone over medium-high heat.
  • Place one flatbread onto the hot surface. When bubbles form (about 1-2 minutes), flip and cook the other side until golden brown. Repeat with remaining flatbreads.
  • Finish and Serve
  • Brush each flatbread with melted butter or olive oil immediately after cooking. Sprinkle with your choice of herbs or seeds.
  • Variations and Tips
  • Whole Wheat Version: Substitute half the flour with whole wheat flour for a nuttier flavor.
  • Dairy-Free Option: Use coconut yogurt instead of Greek yogurt.
  • Enhanced Flavor: Add minced garlic or a pinch of cumin to the dough.
  • Cooking Without a Pan: Use a pizza stone in a preheated oven at 250°C (480°F) for a crispier texture.
Keyword Pane Indiano