SpiceChannel
New member
Does anyone have a reliable yet easy enough recipe for flatbread? Thanks.
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What about flatbread?
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Mama Mangia
Super Moderator
Naan
* 2 cups flour
* 1/2 teaspoons salt
* 1 and 1/4 teaspoons yeast
* 2 tablespoons melted butter
* 3/4 cup plain yogurt
* 1 teaspoon water (more as needed)
* Melted butter
Combine ingredients in a large bowl (by hand or with mixer w/dough hook)Mix until soft ball of dough forms. Kneed for 10 minutes. Transfer to oiled bowl, turning once to coat. Cover and let rise for 1 and 1/2 hours.
Punch down and divide into four balls (this is where I like to knead in some cumin for extra flavor but that's optional). Roll into balls, cover and let rest for 10 minutes.
Place a baking sheet (turned upside down - very important) into an oven and heat to 475F. Roll out balls into ovals 1/4 inch thick. Brush tops with melted butter. Place onto sheet and bake until puffy and light golden, 6 to 7 minutes. Drizzle with more melted butter.
* 2 cups flour
* 1/2 teaspoons salt
* 1 and 1/4 teaspoons yeast
* 2 tablespoons melted butter
* 3/4 cup plain yogurt
* 1 teaspoon water (more as needed)
* Melted butter
Combine ingredients in a large bowl (by hand or with mixer w/dough hook)Mix until soft ball of dough forms. Kneed for 10 minutes. Transfer to oiled bowl, turning once to coat. Cover and let rise for 1 and 1/2 hours.
Punch down and divide into four balls (this is where I like to knead in some cumin for extra flavor but that's optional). Roll into balls, cover and let rest for 10 minutes.
Place a baking sheet (turned upside down - very important) into an oven and heat to 475F. Roll out balls into ovals 1/4 inch thick. Brush tops with melted butter. Place onto sheet and bake until puffy and light golden, 6 to 7 minutes. Drizzle with more melted butter.
Mama Mangia
Super Moderator
Flat Breads
(12 tortillas)
Begin 45 minutes ahead.
2 cups instant corn masa (specially treated, finely ground corn sold in mexican and gourmet foodstores)
1/2 tsp salt
About 1 cup warm water
In medium bowl with fork, stir together instant corn masa and salt. Gradually add water to corn masa mixture, mixing lightly with fork until dough is just moist enough to hold together. If necessary, add a little more water, a tablespoon at a time.
With hands, gather dough into a ball; knead a few times in bowl until smooth.
Divide the dough into 12 pieces then, with hands, shape each piece into a small ball. Keep dough covered with plastic wrap while you are shaping into tortillas.
To shape: flatten one ball to about 1/4-inch thickness; place between sheets of waxed paper. With rolling pin, roll into 6-inch circle. Leave in paper until all are rolled.
Remove top sheet of paper and invert the tortilla onto hot, ungreased 8-inch skillet over medium heat. Peel off bottom sheet. Cook about 30 seconds.
Turn; press gently with pancake turner until bubbles form in tortilla (this will make a lighter tortilla). Turn again; cook 1 minute longer or until bottom of tortilla has small brown specks.
Remove to foil and wrap to keep warm, stacking tortillas as each is made.
(12 tortillas)
Begin 45 minutes ahead.
2 cups instant corn masa (specially treated, finely ground corn sold in mexican and gourmet foodstores)
1/2 tsp salt
About 1 cup warm water
In medium bowl with fork, stir together instant corn masa and salt. Gradually add water to corn masa mixture, mixing lightly with fork until dough is just moist enough to hold together. If necessary, add a little more water, a tablespoon at a time.
With hands, gather dough into a ball; knead a few times in bowl until smooth.
Divide the dough into 12 pieces then, with hands, shape each piece into a small ball. Keep dough covered with plastic wrap while you are shaping into tortillas.
To shape: flatten one ball to about 1/4-inch thickness; place between sheets of waxed paper. With rolling pin, roll into 6-inch circle. Leave in paper until all are rolled.
Remove top sheet of paper and invert the tortilla onto hot, ungreased 8-inch skillet over medium heat. Peel off bottom sheet. Cook about 30 seconds.
Turn; press gently with pancake turner until bubbles form in tortilla (this will make a lighter tortilla). Turn again; cook 1 minute longer or until bottom of tortilla has small brown specks.
Remove to foil and wrap to keep warm, stacking tortillas as each is made.
ChileFarmer
Moderator
Syrian Flat bread
My wife being Syrian, makes flat bread often. This is her busy making bread. Anyone like the recipe I will post it. CF
I may of posted this before, don't remember.
Flat Bread :: My Wife making Syrian Flatbread slideshow by ChileFarmer - Photobucket
My wife being Syrian, makes flat bread often. This is her busy making bread. Anyone like the recipe I will post it. CF
I may of posted this before, don't remember.Flat Bread :: My Wife making Syrian Flatbread slideshow by ChileFarmer - Photobucket
The Ironic Chef
New member
I make my flat bread using a basic bread dough. Basic dough, 3 cups of flout, 2 1/2 tsp of yeast. 1 tbs of sugar, 1 1/2 tsp of salt, 1 tbs of olive oil and 1 1/4 cup of warm water. Mix all ingredients, knead for 5 minutes, let rise for 2 hours. After the dough has risen I deflate it and cut 8 equal pieces. Allow them to rest for a few minutes and the flatten them as you would for a pizza dough. let them rest while heating a griddle. My griddle is the stove top type, 1 side is flat and the other has ridges. I use the ridge side for my flat bread. After the grill is hot, brush on a little olive oil and then place the flat breads on 2 at a time. After 1 side browns, flip and brown the other. They cook very quickly. Maybe a minute or so each side.