As an Amazon Associate, I earn from qualifying purchases if you purchase through these links at no additional cost to you. Subscribe to the Yay! For Food Newsletter. Thanks for this recipe, so quick and easy Baking paper on the baking tray and rolled dough on that.
I smeared with fresh garlic paste and sprinkled with oregano, salt and pepper before baking Not bad for first try at flatbread! Any suggestions? Thanks for trying out my recipe, Ramon! Next time, make the recipe with the 2 tsp of baking powder. This bread is outstanding and will definitely become one of my favorite go to recipes in fact, I've already made it twice in three days!
I can see that there are endless possibilities for using this bread and what's better than homemade soup and bread? Many thanks for a really exceptional recipe that tastes like so much more than 4 ingredients and a few minutes to make. Jump to Recipe. Continue to Content. Ingredients 1 cup plain Greek yogurt I used zero fat , stirred well 1 cup all-purpose flour 2 tsp baking powder 1 tbsp extra virgin olive oil. Instructions Preheat the oven to degrees F and line a baking sheet with parchment paper.
The fire—fueled by wood, dung, coal, or gas—burns fiercely at the bottom, heating the clay interior. When the tandoor is very hot, the cook dampens the heat, and then slaps the flattened dough against the hot inside walls of the oven. The hot walls give the bread a firm, well-browned bottom crust while the top bakes to a soft tenderness in the hot air circulating in the oven.
It always seems like magic. The larger the baking surface, the better. The stone or tiles should cover the rack with a one-inch gap around the edge to let hot air circulate. Make sure you measure the inside dimensions of your oven before buying a baking stone or quarry tiles. For unglazed quarry tiles, check your local tile shop. Specify unglazed, natural clay, lead-free tiles, and let the salesperson know that you intend to cook on them.
You can make flatbreads from almost any leavened wheat flour dough; much of what distinguishes one flatbread from another is the flattening and shaping technique, not the dough itself.
To make the dough, we start with lukewarm liquid, dissolve active dry yeast in it, and then begin adding flour gradually, stirring always in the same direction. This unidirectional stirring helps develop long strands of gluten. During kneading, these strands get folded over and over to create the complex cell structure of the dough, which then expands and firms up during baking. Good cell structure is important for good texture, whatever the shape or height of the final bread.
A good tip: Wash and dry the dirty bowl before you start kneading because, after ten minutes, the dough bits harden and are then difficult to scrub off. Make sure your kneading surface is solid and just below waist high, or whatever height is comfortable. As you knead, add the remaining flour by keeping your work surface well dusted rather than by adding it directly to the dough.
The dough will pick up as much flour as necessary as you knead. The flour amounts in these recipes are just a guide. The more flour you add, the stiffer the dough and the drier the bread will be. Less flour and the dough will be softer and stickier.
A firm dough is easier to handle than a very soft one, so beginners might want to take that route, but both will make delicious flatbread. You can make the dough ahead, let it rise, and then keep it refrigerated for a day or two. You can also freeze dough in a sealed plastic bag for up to three months. Doughs stored in the fridge or freezer are often quite wet, so knead briefly on a well-floured surface before cutting and shaping. One or two hours before you plan to bake, remove the dough from the refrigerator and heat the oven.
To simulate a tandoor, the baking tiles or baking stone must be completely heated, and this will take about twenty minutes beyond the time it takes for the oven to reach its temperature. Like any kneaded dough made with wheat flour, these doughs are elastic and will initially resist stretching.
You want to avoid creating a floury surface on the bread. This is now my to become my staple recipe for a flatbread and I plan to return to it often. I spent hours online searching for something like this and it wasn't that easy to find, so thanks!
Thank you for the great recipe!! I was nervous to have my stove on high, BUT it was best!! We loved them. I will definitely make them again!! Soft Flatbread Recipe. Jump to Recipe. How to make Soft Flatbread: Use an oiled or well floured rolling pin to roll out your flatbread. Make sure to roll it really thin as it will puff up a fair bit when it cooks. This flatbread will stay soft for days kept in an airtight plastic bag at room temperature.
Freeze this flatbread in an airtight container or a ziplock bag after it cools completely for up to 3 months. Continue to Content. Prep Time 15 minutes. Cook Time 30 minutes. Resting Time 10 minutes. Total Time 55 minutes. Instructions In the bowl of a stand mixer with the dough hook attached, mix together the water, 2 cups of flour, yeast, olive oil and salt.
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