Easy Ciabatta Rolls (Beginner Friendly)
Ciabatta Rolls are one of the tastiest flat rolls with a crispy crust on the outside and chewy texture inside making them perfect for sandwiches.
Servings: 12 rolls
Calories: 198kcal
Equipment
- 1 Stand Mixer optional
Ingredients
For the starter
- ¾ cup Water lukewarm
- ⅛ teaspoon Active Dry Yeast
- 1 cup All purpose flour
For the dough
- 1 cup Water lukewarm
- 2 ⅛ teaspoon Active Dry Yeast
- 1 teaspoon Sugar
- 3 ¼ cup All purpose flour
- ¼ cup Milk lukewarm
- 1 teaspoon Salt
- 3 tablespoon Olive oil or Vegetable oil
Instructions
Step 1 - Prepare the starter
- Combine together lukewarm water, a pinch of yeast, and flour in a bowl to form a starter paste. I added ⅛ teaspoon from the yeast packet and used the remaining 2 ⅛ teaspoon of yeast while preparing the dough.¾ cup Water, ⅛ teaspoon Active Dry Yeast, 1 cup All purpose flour
- Let it rise in a warm place overnight (around 8 hours). It will become bubbly!
Step 2 - Prepare the dough
- Once the starter is ready, you can begin preparing the dough.
- In a large bowl, add lukewarm water, remaining yeast, and sugar. Let the yeast activate for about 5 to 10 minutes.1 cup Water, 2 ⅛ teaspoon Active Dry Yeast, 1 teaspoon Sugar
- To this, add the prepared starter, all-purpose flour, lukewarm milk, salt, and olive oil and knead (by hand or stand mixer) for about 10 to 12 minutes to form a smooth, soft and elastic dough.3 ¼ cup All purpose flour, ¼ cup Milk, 1 teaspoon Salt, 3 tablespoon Olive oil
- Place the dough in a bowl and cover with a lid or kitchen towel and let the dough rise for 2 hours or until doubled in size.
Step 3 - Shape the Dough
- Transfer the risen dough to a well-floured working surface. Lightly deflate the dough using your hand. Portion the dough into 12 equal parts.
- Roll each of the 12 portions gently on the working surface to form balls.
- Cover these balls with a kitchen towel and let them rest for 5 - 10 mins.
- Then lightly flour each ball, and using a rolling pin, roll it to a flat bread about 3 to 4 inches in diameter and about 1 cm thick.
- Transfer this flattened bread roll to a baking sheet lined with parchment paper (I used a silicone mat). Repeat to form 12 flat disks/bread.
- Cover it with a dry kitchen towel and let it rise for 2 hours.
Step 4 - Bake the Ciabatta Rolls
- Preheat the oven to 425 degrees F (220 C).
- Once the dough rises, create dimples or indentations on the surface of the roll by gently poking your fingers.
- Using a spray bottle, spritz the surface of the roll with a fine spray of water. Alternatively, place a water bath in the oven to create a continuous steaming source.
- Immediately transfer the rolls into the preheated oven. Apply a couple of spritzes of water to the oven walls (to create quick steam), and then bake for 16 to 18 minutes.
- The sandwich rolls will lightly puff up and develop a light golden color on the surface.
- Remove and let it cool completely. Ciabatta Sandwich Rolls are now ready. Serve and enjoy.
Notes
- Wet your hands: The dough for ciabatta rolls is wet and sticky, so it's important to keep your hands wet when working with it to prevent sticking.
- Use a baking stone: A baking stone helps to create a crispy crust and a soft, chewy interior.
- Preheat the baking stone: It helps create a crispy crust on the rolls.
- Let the dough rest: Letting the dough rest and rise multiple times allows the gluten to develop and creates a better texture.
- Use steam for a crispy exterior: For a crisp texture, either place a pan with boiling water at the bottom of the oven as it preheats or alternately use a spray bottle to spritz the rolls and the oven walls with a fine spray of water to create quick steam at the start of the baking process.
Nutrition
Serving: 1roll | Calories: 198kcal | Carbohydrates: 35g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 199mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 0.002mg | Calcium: 14mg | Iron: 2mg