These little ciabattas make me feel like I just walked out of a small Italian bakery. Crisp outside, soft and airy inside.
And there’s no kneading at all. Five ingredients, one bowl, and a short rise.
The magic is the steam. A cup of boiling water poured into a hot pan in the oven gives them that real ciabatta crust.
I make them for sandwiches, next to a bowl of soup, or just to snack on warm from the oven.
One tip: use wet hands or a wet spoon to shape them. The dough is very sticky, and that’s exactly how it should be.
Mini ciabatta rolls are made from flour, instant yeast, lukewarm water, salt, and a little sugar. Stir into a soft, sticky dough without kneading, let rise about 2 hours, scoop into rolls, and dust with flour. Bake at 425°F (220°C) with steam for about 20 minutes, until golden and hollow-sounding.
Mini Ciabatta Rolls (No-Knead, 5 Ingredients)
Ingredients
Method
- In a bowl, mix the flour, yeast, and sugar. Add the water and stir until all the flour is absorbed.
- Add the salt and stir a little more, until the dough is even, soft, and sticky. Don’t knead.
- Cover and let rise for about 2 hours at room temperature, until the dough has puffed up and is full of bubbles.
- Heat the oven to 425°F (220°C) and place an empty pan on the bottom rack.
- Using a spoon or wet hands, shape rolls onto a parchment-lined baking sheet. Dust them with a little flour for a rustic look.
- As soon as the rolls go into the oven, carefully pour 1 cup of boiling water into the hot pan on the bottom. The steam creates the crisp crust.
- Bake for about 20 minutes, until the rolls are golden and sound hollow when you tap them.
Notes
- Don’t add extra flour to make the dough easier to handle. The wet, sticky dough is what gives the open crumb.
- Pour the boiling water carefully and stand back. The steam comes up fast.
- Let the empty pan heat with the oven so it’s hot when the water goes in.
- All-purpose or bread flour both work. Bread flour gives a slightly chewier roll.
- Instant yeast → active dry yeast in the same amount.
Frequently asked questions
Yes. This dough is just stirred until the flour is absorbed. The 2-hour rise does the rest.
It’s a very wet dough, and that’s what creates the big, airy holes. Shape it with wet hands or a spoon instead of adding flour.
Steam. Pour a cup of boiling water into a hot pan on the bottom of the oven right as the rolls go in.
They’re best the day they’re baked. Keep leftovers in a paper bag for a day, or freeze and re-crisp in a hot oven for a few minutes.
Use them for sandwiches, serve them next to soup, or eat them warm straight from the oven.
