Thin Flatbreads

Ingredients

• 1 cup (250 g) — Sparkling water
• 0.1 g — Table salt
• 500 g — White flour 000 Belbake

Preparation

1. I mixed all the ingredients and obtained a non-sticky but elastic dough, which I divided by eye into 14 pieces, rolled each one into a flatbread as shown in picture no. 4, and cooked them one by one for 1–2 minutes per side until lightly golden.
2. I store them in a plastic bag straight off the heat; when they harden I break them into pieces and add them to soup or broth, just like tortilla.

Recipe in pictures

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