Food recipes
Crisp Flatbread
Crisp Flatbread Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic salt, table wheat flours, bread, unenriched Directions: To roll out: 1 1/4 cups plain white flour Crumble the yeast in...
Crisp Flatbread
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
wheat flours, bread, unenriched
Directions:
To roll out: 1 1/4 cups plain white flour Crumble the yeast in a mixing bowl.
Pour on the water.
Stir to dissolve the yeast.
Add salt and bread flour.
Knead to an elastic dough.
Turn out the dough onto a floured work surface.
Cut into 3 parts.
Form each part into a sausage and cut it into 8 pieces.
Form each piece into a round ball.
Cover and let rise for about 30 minutes.
Roll out each ball into a very thin circle.
N.B.
Do not knead!
Roll and turn the cake several times.
When it is very thin, about 2 mm (1/12"), prick very closely with a fork.
Make a hole in the middle of each cake.
Place two cakes on each baking sheet.
Bake at once at 275M-0C/525M-0F oven for 3 - 4 minutes.
Cool on a rack.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
wheat flours, bread, unenriched
Directions:
To roll out: 1 1/4 cups plain white flour Crumble the yeast in a mixing bowl.
Pour on the water.
Stir to dissolve the yeast.
Add salt and bread flour.
Knead to an elastic dough.
Turn out the dough onto a floured work surface.
Cut into 3 parts.
Form each part into a sausage and cut it into 8 pieces.
Form each piece into a round ball.
Cover and let rise for about 30 minutes.
Roll out each ball into a very thin circle.
N.B.
Do not knead!
Roll and turn the cake several times.
When it is very thin, about 2 mm (1/12"), prick very closely with a fork.
Make a hole in the middle of each cake.
Place two cakes on each baking sheet.
Bake at once at 275M-0C/525M-0F oven for 3 - 4 minutes.
Cool on a rack.