Quick Yeast Pebre Flatbreads

Description

Homemade yeast-leavened flatbreads brushed with simple pebre-inspired tomato onion herb mix, pan-fried or baked for crispy edges and soft centers. The dough uses AP flour and active dry yeast for quick rise in under 30 minutes total. Special for its fresh Chilean salsa vibe on warm bread, ideal as appetizer or side.

Cultural Background

Pebre is a traditional Chilean salsa or relish made from finely chopped tomatoes, onions, cilantro, garlic, oil, and vinegar or lemon juice, often with aji peppers or chiles for heat. It originates from Chile where it is commonly served alongside bread such as pan amasado or sopaipillas at barbecues, family meals, and everyday tables as a fresh, vibrant condiment. The technique of topping or brushing warm flatbreads with pebre draws from Chilean traditions of pairing simple yeasted or unleavened breads with bold, uncooked herb-tomato salsas to highlight fresh ingredients in home cooking.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 10 minutes
TOTAL TIME: 25 minutes
SERVINGS: 6
DIFFICULTY: Easy

Ingredients

• 3 cups all-purpose flour plus extra for dusting
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1 cup warm water (about 105-110°F)
• 2 tablespoons neutral oil such as vegetable or olive plus more for brushing and pan
• 2 medium ripe tomatoes finely chopped
• 1 small white or red onion finely chopped
• 1/2 cup fresh cilantro or parsley leaves finely chopped
• 2 garlic cloves minced
• 2 tablespoons olive oil or neutral oil
• 1 tablespoon white vinegar or lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper optional chili flakes or minced fresh chile to taste

Instructions

1. In a large mixing bowl combine the 3 cups all-purpose flour, 2 teaspoons active dry yeast, and 1 teaspoon salt; stir to distribute the yeast evenly.
2. Add 1 cup warm water (105-110°F) and 2 tablespoons oil to the dry ingredients; mix with a spoon or hands until a shaggy dough forms, then knead on a lightly floured surface for 2-3 minutes until smooth and elastic.
3. Divide the dough into 8 equal pieces; shape each into a ball, cover with a clean towel or plastic wrap, and let rest for 8-10 minutes at room temperature to allow quick rising.
4. While the dough rests prepare the pebre mix by combining the chopped tomatoes, onion, cilantro, minced garlic, 2 tablespoons oil, vinegar or lemon juice, 1/2 teaspoon salt, and pepper or chile in a bowl; stir well and set aside.
5. On a lightly floured surface roll or pat each dough ball into a thin 6-7 inch round or oval flatbread about 1/4 inch thick.
6. Heat a large skillet or griddle over medium-high heat and lightly brush with oil; cook each flatbread for 1-2 minutes per side until golden spots appear and edges are crispy, brushing the top with a little oil if desired.
7. Immediately after cooking brush or spoon a generous layer of the pebre mix over the warm flatbread surface; repeat with remaining flatbreads.
8. Serve hot as is or keep warm in a low oven (200°F) while finishing the batch; the total process from mixing to serving fits within 25-30 minutes.

Tips

- Use water at the correct warm temperature to activate the yeast quickly without killing it; test by feeling like a warm bath.
- Avoid over-kneading or letting the dough rest too long beyond 10 minutes to keep within the time limit and maintain a soft yet workable texture.
- If cilantro is unavailable substitute with parsley and add a pinch of ground cumin for similar fresh herbal notes in the pebre.

Nutrition

Calories: 280
Protein: 7g
Carbs: 48g
Fat: 7g

Tags

Vegetarian dish, Chilean, Bread or flatbread, Vegetarian, Under 30 minutes