Flatbread Recipe No Yeast | Two Ingredients (How to make Flat Bread) | TheoCooks (2024)

FAQs

What makes flatbread flat? ›

A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread.

Flour: I use all-purpose flour, but I have successfully made this flatbread recipe with a 50-50 blend of all-purpose and whole wheat flour. You can also use a gluten-free flour blend. Baking powder: We use baking powder instead of yeast (which is used in traditional flatbread recipes like pita bread).

Flat breads are made throughout most of the world. Examples are pita (from the Middle East), chapati and naan (India), tortilla (Mexico) and focaccia (Italy).

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.

Too Much Flour

The big lesson here: too much of any ingredient can make your bread not rise—even flour. Too much flour can make your dough stiff and dry. And we all know what happens if there's not enough liquid for the yeast to use: It doesn't work how it should.

Other flatbread dough variations include a fat like olive oil or butter. Is flatbread healthy? Yes! It's one of the healthiest breads you can make because it's low in calories and fat but high in fiber.

Cooking Directions using conventional ovens:

Place thawed Flatbread directly on your oven rack. Bake 3-6 minutes. The crust should be just lightly crisp to the touch. (The trick is not to overheat.

To make self-raising flour, mix 100g plain flour with 1 tsp baking powder. When making cakes or bread, it is essential you use plain or self-raising flour as stated in the recipe for successful results. You can also buy self-raising flour, which has the raising agent already added.

Roti canai ranked as the best flatbread in the world. From breakfast staples to supper bites at the mamak, roti canai is a top choice among Malaysians.

What is the difference between lavash and flatbread? ›

Lavash is a fully baked flatbread that is usually lower in sodium, less doughy and chewy, and generally contains less oil. Lavash's rectangular shape makes it easier to fit in lots of good stuff inside when you're making wraps.

Flatbreads were typically made from a grain being ground down. In early human history, this was accomplished by using two stones to crush the grain until it became a flour. The ground grain was combined with water and salt, then mixed until a dough formed.

Greek pita bread (flatbreads)

In a large mixing bowl, combine flour, yeast, salt and sugar. Slowly start integrating the water, milk and olive oil. You should get a supple dough that comes away from the sides of the bowl. Once the pita bread dough has risen, lightly dust a surface and cut in 6 pieces.

Naan is a leavened flatbread with a soft and chewy texture.

Too Much Flour

If you add too much flour to the bread dough, it turns stiff and dry. Ultimately, the yeast also dries out, producing bread with poor (if any at all!) rise. Tip: Invest in a good kitchen scale; you can never go wrong with your measurements with one!

If the loaf has a flat top then you may have used flour which is too weak. Always use strong bread making flour. Other potential reasons for this problem could be that too little salt was used, the dough was too wet or that the dough was poorly shaped.

Quick bread was underbaked and cell structure wasn't set. When the cell structure doesn't set, the air spaces created by the leavening in the recipe collapses, causing the bread to sink. Oven temperatures vary over time. To insure the correct temperature each time you bake, always use an oven thermometer.

On the other hand, flatbreads usually lack yeast or any kind of leavening agent, which creates its signature flat and crispy crust.