Quick And Easy Flatbread Recipe by Gabriel Brown
Quick and Easy Flatbread Cooking Instructions 30 minutes 1 Mix dry ingredients (flour, baking powder, salt) in large bowl. TIP: If you want thinner, more tortilla/roti-like breads, omit the baking powder. Without the baking powder these can also be used as dumpling wrappers. 2 Add oil and water and mix together until loosely coming together/shaggy. 3 Turn out mixture onto counter and knead until homogeneous and smooth (about 2 minutes). (Dough should NOT stick to counter. If it is sticking add a bit of flour and incorporate; add slightly less water next time.) 4 Cut into 8 even pieces, roll pieces into balls, and allow to rest for 10 minutes. This rest is optional, and only slightly improves the result. 5 Flatten pieces on counter as much as possible before tearing. (Your hands will work well, but a rolling pin or bottle gives best results). 6 Cook pieces one at a time in dry nonstick pan, flipping and removing when browned to your liking. Place cooked flatbreads in open Tupperware container and close after sufficiently cool (so it only retains a bit of steam/condensation). 7 NOTES: The best workflow is to flatten the next piece while the previous one cooks, rather than rolling them all out at once. They should be cooking slowly enough to allow this. Brush with garlic oil or spiced oil after removing from pan if desired. Flatbreads will be softer and moister after allowing to cool/steam in container for 30 minutes. 8 NUTRITION: 1270 calories per batch, 160 per flatbread 1 Mix dry ingredients (flour, baking powder, salt) in large bowl. TIP: If you want thinner, more tortilla/roti-like breads, omit the baking powder. Without the baking powder these can also be used as dumpling wrappers. 1 Mix dry ingredients (flour, baking powder, salt) in large bowl. TIP: If you want thinner, more tortilla/roti-like breads, omit the baking powder. Without the baking powder these can also be used as dumpling wrappers. 2 Add oil and water and mix together until loosely coming together/shaggy. 2 Add oil and water and mix together until loosely coming together/shaggy. 3 Turn out mixture onto counter and knead until homogeneous and smooth (about 2 minutes). (Dough should NOT stick to counter. If it is sticking add a bit of flour and incorporate; add slightly less water next time.) 3 Turn out mixture onto counter and knead until homogeneous and smooth (about 2 minutes). (Dough should NOT stick to counter. If it is sticking add a bit of flour and incorporate; add slightly less water next time.) 4 Cut into 8 even pieces, roll pieces into balls, and allow to rest for 10 minutes. This rest is optional, and only slightly improves the result. 4 Cut into 8 even pieces, roll pieces into balls, and allow to rest for 10 minutes. This rest is optional, and only slightly improves the result. 5 Flatten pieces on counter as much as possible before tearing. (Your hands will work well, but a rolling pin or bottle gives best results). 5 Flatten pieces on counter as much as possible before tearing. (Your hands will work well, but a rolling pin or bottle gives best results). 6 Cook pieces one at a time in dry nonstick pan, flipping and removing when browned to your liking. Place cooked flatbreads in open Tupperware container and close after sufficiently cool (so it only retains a bit of steam/condensation). 6 Cook pieces one at a time in dry nonstick pan, flipping and removing when browned to your liking. Place cooked flatbreads in open Tupperware container and close after sufficiently cool (so it only retains a bit of steam/condensation). 7 NOTES: The best workflow is to flatten the next piece while the previous one cooks, rather than rolling them all out at once. They should be cooking slowly enough to allow this. Brush with garlic oil or spiced oil after removing from pan if desired. Flatbreads will be softer and moister after allowing to cool/steam in container for 30 minutes. 7 NOTES: The best workflow is to flatten the next piece while the previous one cooks, rather than rolling them all out at once. They should be cooking slowly enough to allow this. Brush with garlic oil or spiced oil after removing from pan if desired. Flatbreads will be softer and moister after allowing to cool/steam in container for 30 minutes. 8 NUTRITION: 1270 calories per batch, 160 per flatbread 8 NUTRITION: 1270 calories per batch, 160 per flatbread More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls My Quick Garlic Bread sticks Easy enchilada “lasagna” casserole Chocolate chips cookies Baked pork cube steaks Coquito Puertoriqueno My Quick Garlic Bread sticks Easy enchilada “lasagna” casserole Chocolate chips cookies Baked pork cube steaks Coquito Puertoriqueno Paneer tikka Masala Rice pakoda Elvis Style Smoothie Homemade Tomato Soup Fish fry Gajar Halwa Recipe Spicy Churmuri (Puffed Rice) - The Street Food Fruit Custard Oats Cheese garlic bread Red sauce pasta Paneer tikka Masala Rice pakoda Elvis Style Smoothie Homemade Tomato Soup Fish fry Gajar Halwa Recipe Spicy Churmuri (Puffed Rice) - The Street Food Fruit Custard Oats Cheese garlic bread Red sauce pasta