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Tuscan Salt Less Flat Breads – Awesome & Simple Bread Recipe 

 December 21, 2020

By  Gareth

easy

2 - 3 HOURS

italy

When I discovered these Tuscan salt less flat breads I was shocked at just how beautiful bread can be. Even removing one of the key ingredients! When bread making, my Dad used to always remove the salt at first. But after a campaign from my mum and me, he resigned.

Apparently salt is not good for you, but it’s essential in bread making for flavour and for the bread to hold shape. It’s normally essential, but in this recipe we are going to bake without it. And you will not be disappointed.


How to make saltless flatbreads video tutorial

Ingredients 


   400g  00 Italian white bread flour


   288g  Water


      8g  Fresh yeast (4g active dried)


    20g  Extra virgin olive oil


1

Weigh the ingredients. If using dried yeast follow the instructions below.

2

Except the oil, add all the ingredients to a mixing bowl and set a timer for 7 minutes. Using a dough scraper, gradually combine the ingredients until the bowl hinders your action. Take the dough out of the bowl and knead gently on the table using long, stretching actions.

3

Once the timer sounds, set it again for 5 minutes and change to a fast kneading technique such as stretch, slap and fold at slow speed. At the end of 5 minutes, return the dough into the mixing bowl and add the olive oil to it. Use your hands to push the oil into the dough and once incorporated take it back onto the table and quickly knead for another 2 minutes.

4

Using a dough scraper, place the dough in a lightly oiled mixing bowl and place in the fridge for 45 minutes.

5

Remove the dough and put it on the worktop and complete a stretch and fold or gently knead for 30 seconds. Put the dough back in the bowl, cover and leave to rest on the side for another 45 minutes.

6

Lightly flour dust a surface and tip the dough on to it. Using scales and a metal dough scraper, divide into 100g pieces, flatten and give them a little stretch to make a pita style shape before laying them out on the bench to rest.

7

Leave them on the table for 10-15 minutes to relax the gluten. Lightly dust a wooden board or baking tray.

8

Stretch the pieces again out as you place them onto your board. Proof for 1 hour, preheating the oven with a baking stone to 230C (450F).

9

Check the pieces are still loose on the tray by pushing the dough scraper underneath the dough. Drop the tray of flatbreads into the oven, adding a little bit of steam. Drop the oven temperature to 220C (430F) for 5-7 minutes until the tops get some colour. You may wish to experiment with using the top heat setting as well as the bottom heat.

10

Once the colour is achieved, remove from the oven using a peel and allow to cool for 20-30 minutes before eating.

Method using a dough mixer


1

Weigh the ingredients. If using dried yeast follow the instructions below.

2

Except the oil, add all the ingredients to a dough mixer with a dough hook attachment and mix for 7 minutes at slow speed, then 3 minutes at fast speed. Whilst still in the bowl, add the olive oil and mix for another 2-3 minutes at slow speed at first, moving up to fast when the oil has almost incorporated.

3

Using a dough scraper, place the dough in a lightly oiled mixing bowl and place in the fridge for 45 minutes.

4

Remove the dough and put it on the worktop and complete a stretch and fold or gently knead for 30 seconds. Put the dough back in the bowl, cover and leave to rest on the side for another 45 minutes.

5

Lightly flour dust a surface and tip the dough on to it. Using scales and a metal dough scraper, divide into 100g pieces, flatten and give them a little stretch to make a pita style shape before laying them out on the bench to rest.

6

Leave them on the table for 10-15 minutes to relax the gluten. Lightly dust a wooden board or baking tray.

7

Stretch the pieces again out as you place them onto your board. Proof for 1 hour, preheating the oven with a baking stone to 230C (450F).

8

Check the pieces are still loose on the tray by pushing the dough scraper underneath the dough. Drop the tray of flatbreads into the oven, adding a little bit of steam. Drop the oven temperature to 220C (430F) for 5-7 minutes until the tops get some colour. You may wish to experiment with using the top heat setting as well as the bottom heat.

9

Once the colour is achieved, remove from the oven using a peel and allow to cool for 20-30 minutes before eating.


Using dried yeast


If using instant yeast, divide the amount of fresh yeast used by 3 and follow the same method as fresh yeast.

Active dried yeast needs to be activated before use. In this case, warm 20 grams of water to 35C (95F) - no higher! Add the yeast with half a teaspoon of sugar, whisk and leave to stand for ten minutes before adding to the dough. Remove 20 grams of water from the recipe.


Top tips for the best Tuscan saltless flatbread


These flatbreads go fantastically well with salty foods and salads such as cheese, olives and cured meats,

Every baker should try this recipe to see the different the missing salt makes to bread. It feels and looks different, but surprisingly these flat breads are really nice to eat!

The reason for saltless bread in Tuscany was due to the government having to heavily tax salt in the region. Bakers decided to work without salt to reduce costs and feed the nation. Now the tax isn't around but some of the breads the region inspired, still remain.

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