Checking the ingredient list, there's nothing here but flour, yeast, water, salt, sugar, and olive oil — no butter, milk, or cream in sight, which makes this one refreshingly simple to work with. The dough comes together into a smooth, elastic ball after a good knead, then gets a slow room-temperature rise that builds real flavor. The magic happens in a blazing-hot oven, where each rolled round puffs dramatically into a full pocket in just two minutes flat, no peeking allowed. What comes out is a soft, golden-tipped bread with a tender chew and a perfect pocket for stuffing or tearing into for dipping. Wrapped in a towel to steam as they cool, these stay pliable and soft rather than going stiff or cracker-like. It's a great homemade staple to add to a dairy free bread rotation, and far better than anything shrink-wrapped from the store.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Combine the yeast, sugar, and 1/4 cup of the warm water in a large mixing bowl. Stir briefly and let stand for 5–10 minutes, until foamy and fragrant.
Add the remaining 3/4 cup warm water and the olive oil to the yeast mixture. Add the flour and salt, then stir until a shaggy dough forms.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
