May 9, 2017 - 3:46am
Beginners Joy
Just made my first flat bread....such joy. This one has yeast in it,lovely and soft .Next is my whole wheat mix bread, just going to try 1/3 whole wheat and 2/3 strong white flour, hoping I can do this without changing the recipe, do not know if it affects the liquid amount. I really hope it's as good as my white loaf. Will report when done.
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Did you bake on a stone? Love the nice looking crust!
No just in dry frying pan not even cast iron which is what the recipe used but have to use what you have...lol. So happy....and thank you.
I use my basic white bread recipe but with a shorter proofing time. My flatbread inflates like a balloon when cooked in a frying pan, which is desirable for me! That's how I've seen flatbread to come out of ovens in a supermarket in Riyadh that makes them fresh. So glad that I could replicate the effect.
yes 3 out of 4 blew up...was very happy with the result, so this recipe is a keeper, only 10 minute rest before rolling out and dry frying. Never knew it was this easy, another thing to cross off the shopping list....
Are you planning on trying to make yeast bread? If so, I have a recipe I can send you. It takes about 2 hours to make using only water, yeast, flour and salt (and some oil for bowls).
yes Vince I just bought a bag of wholemeal flour UK name. I have a white sandwich recipe that I love and thought I could just substitute part wholemeal flour.
They look like they came out absolutely perfect - soft, and tender, and with just enough browning to really bring out the flavour. Well done!
Perhaps beginners luck, thank you...very happy...
My recipe uses more yeast, more salt and no sugar. I usually substitute half of the flour for whole wheat (wholemeal).
Ingredients:
Water, warm (43 degrees C) - 175g; 175mL
Flour - 250g; 2 cups
Yeast - 5g; 1.59 tsp
Salt - 5g; 0.87 tsp
= 435g (70% hydration)
1 - Mix yeast and warm water. Let rest for 10 minutes.
2 - Mix flour and salt to yeast mixture.
3 - Let rest for 10 minutes.
4 - Knead for 10-20 minutes until elastic.
5 - Let rest for 20 minutes.
6 - Stretch dough from each 4 corners and fold onto itself. Shape into a boule, transfer onto an oiled bowl.
7 - Let rise for 20-40 minutes.
8 - Preheat oven to 450 degrees F (230 degrees C), bake for 20 minutes. Lower temperature to 400 degrees F (200 degrees C) and bake for an additional 10-20 minutes.
This recipe is really basic and foolproof, you should give it a try. You don't need a banneton for this recipe. Just oil the dough and your bowl (or even your baking pan) to proof. It doesn't stick to it.
When I make flat bread, I shorten step 7 to 10 minutes, flatten dough balls and cook on medium-high heat for around 1-1.5 minutes each side.
Thank you Vince920, I have that saved and will definitely try it out.
Vince what is the flour amount...is it 250g of each ....white bread flour and wholemeal = 500 g all together. ?
No. The flour weight I mentioned is the total weight of all flour used. I use 125g white bread flour and 125g wheat flour for a small boule.
This recipe yields a small boule, so you would want to 1.5x or double the recipe.
If you think the dough is too dry, add more warm (114°F) water, half a teaspoon at a time while kneading.
Thank you Vince that will make a nice small loaf, just had to make sure...lol
Totally forgot to talk about it. Making flatbread is very easy. First time I did it, it was perfect. Totally not beginner's luck. It's very basic bread that's difficult to under/overproof, difficult to mishandle and difficult to over/undercook. You must be really bad at following recipes if you fail to make even flatbread.
It's good to know there is something I can't mess up...lol
your flatbread looks scrumptious.
Claudia
thank you Claudia, was very pleased hadn't realised it was so easy. All new to me but really enjoying it.