Easy 2-Ingredient Flatbread Recipe - Crunchy Creamy Sweet (2024)

FAQs

How do you soften crispy flatbread? ›

Start by preheating a skillet over medium heat. Next, place the flatbread in the skillet and cover it with a lid or cover. Allow the flatbread to heat up for several minutes until it is warm and soft.

Pita bread originated from the Middle East and has been a staple food for people in Greek and Mediterranean culture. What's so special about this pocket flatbread is its semi-dry exterior with a chewy texture. It also boasts higher protein and fiber content than other grain products.

The flour you used may have contained too much protein. Protein is one of the ingredients that help yeast bread brown. Use bread flour that is purchased at a grocery store or a national brand of all-purpose flour.

Cook the flatbread on medium heat – too high heat will burn them. And yet, too low heat will cause them to become too hard when cooled. It is very important to place the cooked flatbread wrapped in a clean kitchen cloth. This causes the steam in the bread to cool inside the bread and keeps it soft.

Bake on a pizza stone or steel.

The best way to brown and crisp your bread's bottom crust – as well as enhance its rise – is to bake it on a preheated pizza stone or baking steel. The stone or steel, super-hot from your oven's heat, delivers a jolt of that heat to the loaf, causing it to rise quickly.

What's the difference between lavash and flatbread? Flatbread is usually crispy whereas lavash is softer and can easily be folded. Lavash is also thinner than flatbread and is usually shaped into a circle.

Common issues for pita that does not puff up in the oven is the result of dough that is improperly proofed, dough that is too dry, dough that was not rolled thin enough or baking at too low of a temperature.

Pita is a flatbread found in many Mediterranean, Balkan, and Middle Eastern cuisines. In Arab countries, pita bread is produced as a round flatbread, 18 cm (7 in) to 30 cm (12 in) in diameter. It is thin and puffs up as it bakes.

When you add milk to your dough, the lactose (milk sugar) will add a subtle sweetness to your bread, and the milk proteins will increase its nutritional value. Better still, the milk fats help retain carbon monoxide gases during baking, so your loaf comes out softer.

It's possible to under-knead the mixture by a small amount, or over-knead it and still yield a delicious loaf of bread.

What is the best flour for chewy bread? ›

While bread flour is more than adequate for everyday breads, some professional bakers use high-gluten flour with a 14% protein content to provide extra strength to dense, chewy doughs like bagels and pizza dough. High-gluten bread flour gives milk bread it's taut structure and compact (but tender) crumb.

Tap the Bottom

Take the loaf out of the oven and turn it upside down, taking it out of the pan if you're making a sandwich loaf. Give the bottom of the loaf a couple firm taps with your thumb. The bread will sound hollow when it's done.

Making the Flatbread Dough

Add the salt followed by the yoghurt and combine into a nice soft dough. If the dough is too sticky add a touch more flour. Leave the dough to rest for a few minutes before using. Take the dough out of the bowl and place on a floured work surface.

Baking bread from scratch is a pleasurable task but it can become rather frustrating when the product comes out flat. 99% of the time this happens, the problem lies with the yeast used. The quality might be compromised, or you might have applied it incorrectly, or under poor cooking conditions.

Adjust the water amount slightly

As the loaf cools, any moisture which is left in the loaf escapes through the crust as steam and this is what causes the softening. You can help to prevent this from happening by reducing the water content of the loaf.

Preheat the oven to 425 degrees. Place the flatbread on a paperlined or lightly oiled baking pan. Cook in the oven for 5-7 minutes or until the cheese has melted and the flatbread is heated through! Preheat the oven to 425 degrees.

“My mum told me a trick her mum used to do back in the day, and it really works.” As well as running it under the tap, you could also put a damp tea towel over your roll for a bit before popping it in the oven, or simply just wet your hands and rub them over the roll.