The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

flat breads

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diana at apb's picture
diana at apb

flat breads

Hi all

Can anyone advise the best flour to use for flat breads? Some recipes say plain flour, others strong flour.

Thank you

cranbo's picture
cranbo

Depends what texture you're after. Strong flour will give you a chewier crumb. Plain flour will give more delicate crumb, and can help if you are looking for a more crisp product. 

mightypizzaoven's picture
mightypizzaoven

I had great results with King Arthur Bread Flour.

Ingredients to make 4 -10” pitas

525 grams of bread flour
2  teaspoons salt (ideally fine-grain salt)
1 teaspoon yeast

1/4 teaspoon garlic powder (optional)
1 1/2 cups water, roughly at 100 deg. F
1 tablespoon olive oil

For more details or pics see my article on my website http://www.mightypizzaoven.com/pita/