If you want a perfectly crunchy, bursting with flavour Italian sandwich, then you've come to the right recipe! This incorporates another quick recipe that can marinate while you make your flatbreads, too!
This recipe makes 4 sandwiches.
1 & 3/4 Cups Flour
1/2 tsp Salt
1/4 tsp Baking Soda
3 1/2 Tbsp EVOO
1/4 Cup Milk (dairy or dairy-free) Note: Use more, if it feels too dry.
Mix all ingredients in a bowl, create a well in the middle, and add all wet ingredients to it. Mix well. Don't worry about the flakiness. Mix into a ball, let it rest for 20 minutes in a well oiled bowl, covered with plastic wrap.
Rosemary Olive Oil Marinated Lemon Slices
2 Organic lemons
2 Tbsp Rosemary Agrumato Olive Oil
3 Tbsp EVOO
1 tsp salt
1 tsp freshly cracked black pepper
Slice the lemons thinly, as close to 1/8 of an inch thick as possible. Place slices in a small container with a lid. Pour in the Rosemary Olive Oil and EVOO, and add the salt & pepper. Mix well, let sit in the fridge to marinate for an hour. (Note, the longer these sit, the more the slices will become infused with flavour!)
Continue with Flatbread...
Once the dough ball has rested, split it into 4 equal parts. Roll each part into balls, place them on a minimally floured surface. Cover with the same plastic wrap and a tea towel. Let them rest for another 20 minutes.
Once they're done resting, use a rolling pin (Sold at The Olive Oil Co.) to flatten them to a 1/8 of inch thickness, about 8 to 10 inches in rustic diameter. Poke the rolled out dough with a fork all over.
Set a skillet to medium high heat, drizzle a tsp of EVOO in the pan and spread it around. Cook the bread on the skillet for 2-3 minutes per side TWICE or until both sides get nice brown colour.
Then make your sandwiches! Watch the video above for possible fillings.