Recipe of flat bread( With Whole Wheat Flour )-
This soft and lightweight recipe of flat Bread is formed from whole flour and also has the trademark flat pocket perfect for stuffing with tahini, hummus, falafel or anything you’d like!
One of the simplest breads to form , it’s also versatile and may be used for therefore far more than a pocket to place yummy things in. you’ll toast it to form flat chips or maybe use it flat to form a fast and straightforward flat pizza. flat bread may be a Middle Eastern flat bread that puffs up when baked creating an pocket within the middle. because it cools, it deflates and flattens, but the pocket remains. Then, once you cut it in half, each half has its own pocket.
The first time I made flat bread was on the stovetop and that i was so thrilled seeing the bread bragging . Then later I started making flat bread within the oven and located that this caused it to brag even further.The oven baking method also works better because it prevents the bread from getting too browned because it does when making it on a skillet or frypan . However, I do allow it to urge slightly browned within the oven also because I prefer my bread well baked.
This flat bread recipe is tailored from one among my favorite bread books “The Bread Bible: 300 Favorite Recipes”, by Beth Hensperger. I can tell you from many experience that this is often the simplest recipe for creating flat bread.
Once you’ve got baked your homemade flat you’ll get creative and are available up with different sandwich combinations and fillings. Falafel is usually a classic filling, but you actually can put anything you wish into it. Any sort of mixed salad and dressing works well because the flat allows the taste of the salad to return through while making the meal more filling.
For a more authentic Indian or Middle Eastern experience, stuff your flat bread with some spiced sautéed veggies or potatoes or chana masala. Add some onion rings, tomato slices and mint chutney plus tamarind chutney. Or make some vegetable kebabs or fried vegetable cutlet and add some classic Indian chutneys. numerous options!
side and shut up view of flat bread pockets have listed some queries that readers have asked on this recipe post and my answers to them.
Why my flat bread has no pockets?
There are a couple of things that if done correctly will puff the flat bread leading to the pockets. Water Content: The dough must have the right amount of water in it. Less percentage of water will make the dough hard or denser in texture and therefore the flat bread won’t brag .
Texture of the Dough: The dough has got to be kneaded rather well . It should be soft and smooth. Rolling: If the dough isn’t rolled evenly, then the flat bread won’t puff. So there won’t be the pockets. Oven Temperature: The oven has got to be extremely popular . Sometimes the oven isn’t actually reaching the temperature that it’s set at. Then you’ll got to calibrate the oven. If the oven isn’t thoroughly preheated or hot enough then this cause the flat bread to remain flat and not puff resulting in a denser bread.
Why my flat bread is hard?
If you employ dry active yeast then you would like to activate it and proof it. If the activation and proofing aren’t done well, the dough won’t leaven leading to hard bread. While activating, the water has got to be lukewarm and not hot or cool. Note for fast yeast, you don’t got to proof or activate it and may use temperature water
Can this recipe be halved or doubled?
Yes, you’ll easily scale the recipe.
Can I add all-purpose flour within the recipe?
Yes. But add about 1 cup of water while kneading.
Can we add milk rather than water?
Yes, you’ll add milk. you’ll use an equivalent amount of milk as that of water – 1 to 1.25 cups. However, do note that counting on the standard of flour you’ll got to add less or more milk.
Can I add a mixture of water and milk?
Yes you’ll do this
Can I add some yogurt (curd)?
Yes, you’ll add some yogurt within the dough and it’ll help in making the bread soft also as provides it a faint sour taste.
Why do some parts of the dough rise and a few do not?
It is because the dough isn’t rolled evenly. Some parts are going to be thick and a few parts are going to be thin leading to an uneven thickness which makes the dough partially brag at some spots.
Can we skip yeast and use baking soda?
You can but you’ll got to experiment with the recipe.
Can you freeze this homemade flat dough?
Yes, you can.
Can you freeze flat bread?
Absolutely! Freeze them in ziplock bags or in boxes. These stay good for months.
Can I use fresh yeast rather than instant yeast and in what quantity?
You can add 1 tablespoon fresh yeast. Note that you simply will got to activate and proof fresh yeast like dry active yeast.
Can I make the dough within the dark and leave it for leavening in the fridge ?
The dough has got to be leavened outside at temperature . Once the dough is doubled, then you’ll refrigerate it.
How to store flat bread?
Place them during a steel box or ziplock bags. Then you’ll either refrigerate or freeze the flat bread.
How to warm flat bread?
Heat a skillet or pan. Place the flat bread and cook it for 10 to 12 seconds on medium-heat till lightly hot on each side .
top view of flat bread pockets with three flat bread thrown around on a crumpled white cotton napkin.
I have divided the step into pictorial of flat bread recipe into 5 parts:
Making the flat dough
Assembling, shaping and rolling dough
Baking method to form flat bread
Stovetop method to form flat bread
How to make flat Bread
1: Making flat Dough
1. Firstly take 1 teaspoon instant yeast and 1 pinch sugar during a stand mixer bowl or in any bowl during which you’ll knead the dough.
added instant yeast and sugar during a stand mixer bowl
2. Pour 1 to 1.25 cups water and blend alright with a spoon. counting on the standard of flour, you’ll add 1 to 1.25 cups water. Slightly coarse and grainy flour will need 1.25 cups water. added water and mixed with spoon.
3. Add 3 cups whole flour , 2 tablespoons extra virgin vegetable oil and 1 teaspoon salt. added whole flour , vegetable oil and salt
4. Mix everything with wooden spoon. mixing everything with a wooden spoon
5. Then using the hook attachment begin to knead. kneading dough during a stand mixer with hook attachment.
6. Initially, you’ll find the dough sticky, but still knead and you’ll see the additional water are going to be absorbed by the flour and stickiness will get away . If the dough looks very sticky even after kneading well, then add 3 to 4 tablespoons whole flour . Mix and knead till smooth.dough being kneaded in stand mixer
7. Knead to a smooth and soft dough.well kneaded, soft and smooth dough.
8. Rub or brush some water or vegetable oil everywhere the dough.dough brushed with some water and kept within the same bowl.
9. Keep it within the same bowl covered loosely with a kitchen towel for 45 minutes or 1 hour until the dough has doubled in volume and size.bowl covered with kitchen napkin.
10. this is often the photo of the dough after 1 hour. flat dough doubled after leavening
11. Deflate the dough gently and knead lightly.dough lightly kneaded again.
12. Make into a log shape and cut equal portions from the dough. Keep these covered again for 10 minutes. Keep the dough balls covered all the time in order that they don’t dry out. flat dough log sliced in equal portions.
13. Meanwhile, place a baking tray within the oven. Then preheat oven at 230 degrees Celsius (446 degrees Fahrenheit) for 20 minutes. baking tray placed within the oven and getting preheated within the oven.
14. Take each and shape into a ball. Keep it on the surface and sprinkle some flour thereon also as on the dough ball. ball of flat dough placed on working surface with flour sprinkled everywhere.
15. Roll evenly into a 5 or 6 inches shape . you’ll also make them oval shaped if you would like . For puffing it’s vital to roll evenly. So do dust with slightly more flour. once you roll the dough with the kitchen utensil , the bread disc should also move clockwise while rolling. flat dough rolled to a 5 to six inches disc.
16. Keep the bread a touch thick while rolling. two rolled discs.
17. Keep these rolled discs covered loosely for 10 minutes.covered rolled disc with kitchen napkin oven method to form flat bread.
18. TakeCarefully to remove the baking tray from the oven with oven mittens. Sprinkle some flour and place the rolled discs within the tray. Use oven mittens when removing and placing the baking tray from the oven. two rolled discs placed within the hot baking tray with some flour already sprinkled on the tray.
19. Place the tray back within the oven. Bake at 230 degrees C for 7 to 10 minutes. Mine took 7 minutes to cook and 1 minute to brown. Heat both the highest and bottom heating rods of the oven. If employing a convection oven, then preheat also as bake at 200 or 210 degrees Celsius (392 to 410 degrees Fahrenheit). check out those hyped up flat bread. Don’t they appear good? flat breads baking and puffing within the oven.
20. The flat bread will nicely brag within the oven. Once they’re hyped up and have a pale golden color, remove the tray. With a spatula remove the flat bread and place on a wired rack. puffed up oven baked flat breads. Stovetop method to form flat bread
21. Heat a forged iron skillet or a frypan on medium-high flame. Sprinkle some flour on the pan and it should get browned. this suggests that the pan is hot. Use an important pan in order that the flat bread doesn’t get burnt from rock bottom . Place the flat dough disc on the pan or skillet. rolled disc placed on a hot skillet
22. As soon as you retain the dough round on the pan you’ll see it getting hyped up. disc starting to brag on the skillet.
23. Cover with lid for 1 to 2 minutes. dough disc covered with a glass lid.
24. Here is that the flat bread nicely hyped up. dough disc all hyped up.
25. Turn over and cook for 1 to 2 minutes more till the flat bread is completed and has brown spots appearing on each side . Roast all flat breads this manner . Alternatively, you’ll also make them the way we make Indian Flatbread – Roti (Phulka). After lightly cooking each side on the skillet, place them on the hearth and see them puff. Cook each side . puffed up flat bread flipped over and therefore the second side being roasted.
26.Stack flat bread and store them during a kitchen towel or bread box. Slice the flat bread into two and you’ll see the pockets. Stuff the pockets with a filling of your choice and your flat sandwich is prepared . you’ll make flat sandwiches with falafel, hummus, tahini and pickles or salad.
Recipe of flat bread With simple Method-
Recipe of flat bread may be a round pita that’s predominant within the Mediterranean and Middle Eastern Cuisines. Traditionally called as khubz (ordinary bread) it’s almost like the Indian flat puffed flatbread (Phulkas ) which is additionally a bread of the commoner . It are often made in various shapes and sizes, although if you’re getting to use it as a pocket for filling then the circular shape is preferred.
Traditionally and even now in most middle eastern countries, the bread is prepared in the tannur which is similar to the brick oven or the modern tandoor. Pita bread is baked in the oven at very high temperatures (450F / 250C) causing the flattened bread to puff quickly, retaining moisture and softness. Different countries use the bread differently, some along with dips, some use it to fill in with pockets and others bake such that there are no pockets.
Serve the delicious Pita Bread along with Tabbouleh, Falafel and Hummus for lunch or dinner. How to make Homemade Pita Bread Recipe – Quick and straightforward RecipeTo begin making the Homemade Pita Bread recipe, first prepare all the ingredients and keep them ready. Read the entire recipe before you begin, so you know the steps that follow.
If you are using active dry yeast (look like small round balls) – follow the instructions given in the packet. Fast action yeast looks more like fine semolina and you can use this too to make the pita bread.
Note on Yeast: If you have baker’s instant yeast which resembles poppy seeds/fine semolina you don’t have to proof it, it can be added to the flour directly. If you have non-bakers yeast – which is active dry yeast where the size resembles tiny balls, then it needs to be proofed. Below is how you will proof your yeast. Proofing Yeast for the active dry yeast (which resembles small balls)
In a large bowl, add the 2 teaspoons active dry yeast, 1/4 cup warm water, 1 teaspoon sugar. Give the yeast, water and sugar a little stir. The water should be warm enough to really get the yeast active. Let the mixture stand for 5-10 minutes.
This allows the yeast enough time to garbage down all that sugar and produce many CO2 . Once it’s nice and bubbly, it’s ready to be incorporated into your mixture. If it does not bubble up, then the yeast is old and cannot be activated and cannot be used. In a large bowl combine the flour, salt and sugar and gradually add in the yeast and knead the dough until smooth and elastic, adding little flour if it tends to get sticky.
Once all of the ingredients form a ball; add the olive oil and place the ball on a work surface and knead the dough for approximately 10 minutes. Repeated kneading combines all the ingredients well and will help the bread rise well in the oven. Once you have finished kneading and gained enough arm muscle; place the dough in a large bowl coated with olive oil and cover it with cling wrap/plastic wrap and allow it to rise for about 2 hours. After two hours you will notice that the dough has doubled. At this point punch the dough down and kneaded gently.
Divide the dough into 10 portions and roll each portion into a ball. Place the balls on a baking sheet and cover them with a damp cloth and let them sit for another 30 minutes. While the dough is resting, preheat the oven to 250 C. The oven should be preheated for at least half an hour before you can bake the pitas in them. Now it should be time to work your dough into flat bread.
Take one ball, dust it with a touch flour and mud the surface also . Using a rolling pin, roll the pita into an oval or a circle. Make sure the pitas are thin; about 1/8th inch or 1/4 inch thick. Continue the same with the remaining dough balls. Bake the pita dough until they puff – you will see them rising forming bubbles, to slowly puffing and fully puffing up. The whole process takes a maximum or 3-5 minutes and not more than 5 minutes. If the pita bread does not rise in 5 minutes, then take them out. The Pita Bread will still be cooked, but just wont have pockets and will still taste just as good.
Serve the delicious Homemade Pita Bread along with Tabbouleh, Falafel and Hummus.