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Griddle Bread


Rate this recipe 4.2/5 (20 Votes)


  • (The amount of pain varies according to the size given):
  • - 2 cups superfine semolina
  • - about 2 teaspoons of salt
  • - 1 teaspoon sugar shaves
  • - 1 well rounded teaspoon of yeast (mix beforehand in a little warm water and a pinch of salt)
  • - 4 tbsp sunflower oil
  • - Warm water (if dough needs it)


Servings 5
Level of difficulty Easy
Preparation time 30mins
Cooking time 30mins
Cost Budget Friendly


Step 1

In the bowl of a dough mixer (eg KitchenAid) or in a large bowl if kneading bread by hand, pour all ingredients and add warm water slowly while kneading.

Step 2

Add a little water, knead, add new water while kneading continually etc. ... until your get a nice smooth dough. Eyeball the amount of water to be added by the texture of the dough and the absorption of flour.

Step 3

Kneading the bread is essential to have a flexible and soft bread, knead the dough vigorously at least 15 minutes.

Step 4

Form dough into a ball and then separate it into pieces according to the equal number of loaves that you want to achieve, separate each dough and let rest covered.

Step 5

On a work surface dusted with flour, roll it into the dough circles with a regular thickness not exceeding 1.5 cm. Sprinkle the surface of the bread with flour and place the circles of bread dough on a clean floured surface. Cover. Let patties rise in a warm place away from drafts until they double in volume.

Step 6

To check if the cakes have enough lift, apply slight pressure of fingers on the surface of a bread. if the mark given by the fingers fades, the bread has risen enough.

Step 7

Heat a pan and on medium-low heat cook the patties. Turn them regularly and rotate the pan at arm's length to even out the cooking. Both sides should be golden-blonde without forgetting to cook the bread edges by rolling on the gas or flame from a torch.


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