Yeast-free bread in the pan: the fastest recipe – Italian cuisine reinvented by Gordon Ramsay

Unleavened bread in a pan.

Pita bread and naan bread

Varieties of pan bread like this exist in many ethnic culinary traditions.
For example pita bread in Greece and naan bread in India, although the recipes differ a little.
In Greek bread there is yeast in the dough, in fact the result is much more puffy and soft.
Indian naan bread contains, in addition to yeast, also yogurt, in fact it is more moist and has a slightly different flavor.
I really love this kind of preparation, especially in summer because I can’t turn on the oven and I love serving this bread in a pan with lots of dips, hummus, tzaziki and guacamole and grilled vegetables.
Once ready you can store it covered in a bread bag for up to 2 days, or freeze it.


I recently tried a Turkish recipe that uses pan-fried bread as its base, but includes a filling made from spinachie feta.
They are called gozleme and they are stuffed focaccias really delicious and quick to prepare. Inside they have vegetables and cheesebut sometimes I like to add the minced meat previously cooked in a pan with oil and paprika.
When I don’t know what to cook, but I want to bring something special to the table that I’m sure everyone will like, I always prepare this recipe by inventing it every time creative fillings.

Here’s the process: once the dough has been prepared, roll it out as in the first recipe, only slightly thinner.
Separately, prepare the spinach by cooking it in a pan with spring onion, oil and very little water. You let them cool very well, drain them as much as possible and then mix them with 100 g of feta.
Place a little filling in the center of each dough and close everything up in a package.
Gently roll out a little more with a rolling pin these focaccias and then cook them in a pan. If you don’t like spinach, use other vegetables and if you don’t like feta, replace it with ricotta or primosale. Here at my house we are crazy about gozleme!

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