Food recipes
Homemade Soft Flatbread
Homemade Soft Flatbread Ingredients: leavening agents, yeast, baker's, active dry sugars, granulated water, bottled, generic wheat flours, bread, unenriched wheat flour, white, all-purpose, unenriched salt, table milk...
Homemade Soft Flatbread
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
Directions:
In a large bowl or in the bowl of a stand mixer, dissolve yeast and sugar in the warm water.
Let it sit 5 minutes until foamy.
Add half of the bread flour and the whole wheat flour, salt, milk and olive oil.
Stir until just combined.
On a floured surface, knead dough 10 minutes by hand, adding just enough of the remaining half of the bread flour to make a soft, smooth and only slightly sticky dough.
Or, using the dough hook attachment, knead dough in the stand mixer for 5 minutes, adding just enough of the remaining bread flour needed to make a soft, smooth and only slightly sticky dough that pulls away from the sides of the bowl.
Shape dough into a ball and place in a large, lightly greased bowl; turn once to coat.
Cover bowl with plastic wrap and let dough rise in a warm place 1 hour until doubled.
Meanwhile, heat a griddle or large skillet to 350 F, or medium heat.
Punch down risen dough and divide into 8 equal pieces.
Shape each piece into a ball and place on a lightly floured surface.
Cover with a thin towel or plastic wrap and let it rest for 10-15 minutes so the gluten has time to relax.
Working with 1 piece of dough at a time, roll out dough into an 18-inch thick circle, about 7 to 8 inches long.
Place the flatbread (1-2 at a time, depending on how many fit on your griddle/skillet) on the griddle or skillet and cook 2 to 3 minutes until top begins to get bubbly and puffy.
Use tongs to flip them over and cook on the other side, another 2 to 3 minutes until golden brown spots appear on the bottom and the flatbread is cooked through.
Stack cooked flatbreads on a plate covered with a towel while you cook the remaining flatbreads.
Serve the flatbreads immediately, or reheat them as needed to make them soft again.
Store flatbreads, covered with plastic wrap or a thin towel, at room temperature for up to 2 days.
Recipe adapted from Mels Kitchen Cafe.
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
Directions:
In a large bowl or in the bowl of a stand mixer, dissolve yeast and sugar in the warm water.
Let it sit 5 minutes until foamy.
Add half of the bread flour and the whole wheat flour, salt, milk and olive oil.
Stir until just combined.
On a floured surface, knead dough 10 minutes by hand, adding just enough of the remaining half of the bread flour to make a soft, smooth and only slightly sticky dough.
Or, using the dough hook attachment, knead dough in the stand mixer for 5 minutes, adding just enough of the remaining bread flour needed to make a soft, smooth and only slightly sticky dough that pulls away from the sides of the bowl.
Shape dough into a ball and place in a large, lightly greased bowl; turn once to coat.
Cover bowl with plastic wrap and let dough rise in a warm place 1 hour until doubled.
Meanwhile, heat a griddle or large skillet to 350 F, or medium heat.
Punch down risen dough and divide into 8 equal pieces.
Shape each piece into a ball and place on a lightly floured surface.
Cover with a thin towel or plastic wrap and let it rest for 10-15 minutes so the gluten has time to relax.
Working with 1 piece of dough at a time, roll out dough into an 18-inch thick circle, about 7 to 8 inches long.
Place the flatbread (1-2 at a time, depending on how many fit on your griddle/skillet) on the griddle or skillet and cook 2 to 3 minutes until top begins to get bubbly and puffy.
Use tongs to flip them over and cook on the other side, another 2 to 3 minutes until golden brown spots appear on the bottom and the flatbread is cooked through.
Stack cooked flatbreads on a plate covered with a towel while you cook the remaining flatbreads.
Serve the flatbreads immediately, or reheat them as needed to make them soft again.
Store flatbreads, covered with plastic wrap or a thin towel, at room temperature for up to 2 days.
Recipe adapted from Mels Kitchen Cafe.