A bare shelf calls for a pantry dinner, so tonight is thin, crackly flatbread torn and dipped in garlic oil, built on nothing but flour, water, salt, and time. The dough needs a long rest to develop flavor from the malted barley flour in your stock, turning what could be lean into something worth eating.

Serves 2. 90 minutes, 15 at the stove.

About 790 calories a serving, 10 g protein, 74 g carbohydrate, 51 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Mix 1 1/2 cups flour and 1/2 teaspoon salt in a bowl, then add 1/2 cup warm water and stir until a shaggy dough forms. Knead by hand for five minutes until smooth, then cover and let rest at room temperature for at least one hour.
2. While the dough rests, mince three garlic cloves very fine and warm them in 1/4 cup oil over low heat until fragrant, about two minutes, then add 1/4 teaspoon pepper and set aside to cool.
3. Heat a large skillet over medium-high heat. Tear the dough into two pieces, flour a work surface, and stretch one piece into a thin round about ten inches across, working gently so it does not tear.
4. Lay the flattened dough into the dry hot skillet and cook until the bottom is golden and blistered, about three to four minutes. While it cooks, stretch the second piece of dough.4 min
5. Flip the flatbread and cook the second side until golden, about two to three minutes, then transfer to a plate.3 min
6. Cook the second flatbread the same way, stretching it while the first side of the first bread cooks, then flipping after three to four minutes and cooking until golden, about two to three minutes more.7 min
7. Tear the warm breads into pieces, drizzle with the cooled garlic oil, and serve at once with any leftover oil for dipping.

Note The dough can rest longer if you have time, even overnight in the fridge, and it will taste better. Leftovers keep wrapped at room temperature for one day and are good torn cold or warmed in a dry skillet. Serve alongside soup, soft cheese, or raw vegetables.