Pizza, focaccia, and flat breads
There are a million different varieties of topped breads.
Discuss and share your favorite ideas here!
i bought "chakki fresh atta" flour to make roti bread.
but in the recipe direction , the final step is to put it directly on the flame (on the gas cooker) so the bread balloons up.
but i only have an electric oven, i tried putting it directly but it does not balloons up enough.
I have been trying to make a decent flatbread that would go with eastern dishes, I have tried lots of recipes with none of them coming out quite the way I wanted. I recently watched "A Cook Abroad" and in it an Egyptian woman made a flatbread that looked exactly like what I wanted to achieve. I have included photos of what it is I want to make.
Please can you guys help me
The programme is on youtube it's worth a watch, but the specific time is at 24:00
I fired my wfo at the weekend for the first time this year. I didn't use it much last year because of illness so I was somewhat out of practice. I waited until the dome was clear of soot the moved the fire to one side. Family brought out two peels, each with a pizza and I loaded the first into the oven.
My goal: sourdough pizza base to use tomorrow evening and keep some for another time.
My available ingredients: Starter, bread flour, whole spelt flour, whole rye flour and fine semolina.
My timing: Mix ingredients tonight for 18 hours fermentation (can be refrigerated in the morning if need be).
Hi people. This is only my second post here, but have received much wisdom from you all thus far. Thanks in advance for putting up with my newbishness ;-) (I've been working with dough/yeast for about like 6 weeks and am a total beginner).
Am working on my pizza dough. Have gone through about 5 batches so far.
6% olive oil
There's a middle eastern restaurant near me that serves this amazingly light, bubbly flatbread (see pic). It's on the menu as a naan but doesn't resemble the type of naans you get in indian restaurants at all - it's incredibly light with huge bubbles on the top. Any ideas how I could go about making this at home? I'm guessing that the bubbles mean it's a very wet dough.
I've been lurking around this site for a few months and have found it immensely helpful. I am just beginning my bread making journey and all of your knowledge makes it much less intimidating, so, thanks for that!
I'm trying to recreate a pizza which I had when I was in Italy. This pizza had no tomato sauce but a white, fluffy, sort of a cream on it. However, after I tried to recreate such, I couldn't find a proper recipe.
Enclosed please find a link to a short video in which I explain my problem! Furthermore, you can insert your suggestions :)
Thank you very much!!