Food recipes
Flatbread (Plain)
Flatbread (Plain) Ingredients: wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate yogurt, greek, plain, nonfat Directions: Mix all of the in...
Flatbread (Plain)
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
yogurt, greek, plain, nonfat
Directions:
Mix all of the ingredients together until you have a dough.
If the doughs a little wet still, you may need to add another sprinkling of flour (although the dough will need to be a quite sticky before you knead it - to get around it sticking to your hands either keep your hands wet or rub small amounts of oil onto your hands before handling the mixture).
Dust work surface with flour and knead the dough for a minute or so to bring it together.
Roll out into a small baguette shape then cut into about 12 equal-sized pieces.
Dust a rolling pin with flour then roll the pieces of dough out into side-plate-sized rounds (making sure you still keep your work surface floured).
You can stack them between small sheets of greaseproof paper ready to cook or thrown them straight onto the hot griddle once rolled out.
Put a griddle pan on a high heat to get nice and hot.
Once its really hot, cook each flatbread for a couple of minutes each side, until slightly puffy and lightly charred youll need to do this in batches.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
yogurt, greek, plain, nonfat
Directions:
Mix all of the ingredients together until you have a dough.
If the doughs a little wet still, you may need to add another sprinkling of flour (although the dough will need to be a quite sticky before you knead it - to get around it sticking to your hands either keep your hands wet or rub small amounts of oil onto your hands before handling the mixture).
Dust work surface with flour and knead the dough for a minute or so to bring it together.
Roll out into a small baguette shape then cut into about 12 equal-sized pieces.
Dust a rolling pin with flour then roll the pieces of dough out into side-plate-sized rounds (making sure you still keep your work surface floured).
You can stack them between small sheets of greaseproof paper ready to cook or thrown them straight onto the hot griddle once rolled out.
Put a griddle pan on a high heat to get nice and hot.
Once its really hot, cook each flatbread for a couple of minutes each side, until slightly puffy and lightly charred youll need to do this in batches.