Flatbread(s)

I go by volume combined by feel for my quick flat bread.
Weird as I would weigh for any other dough.

4 flour to 1 and a bit water. Salt.
Maybe baking powder.
Knead, rest a couple minutes, divide in balls, roll out, bake on the stove or wood fire

My other flatbreads only differ in shape from normal bread
 
Here's an interesting list of flatbreads from Wikipedia listed by region
Flatbread - Wikipedia

I make a lot of flatbread and other bread and yeasted bakey things too. Main reason: no local bakeries for fresh bread in this rural area, altho the small local shops carry the usual North American fare of 'shelf stable' pre-sliced bread, rolls and tortillas, both corn and flour. A lot of local women bake (yes, most men don't seem to bake unless they own the bakery😅) but mostly for social occasions although many do make flatbread, usually a simple white flour, water, salt and baking version usually cooked on a round flat griddle.

Called on to produce these local slightly puffy flour tortillas, and I soon evolved them to included yeast as well and after a bit of trial and error came up with what is basically a naan or roti type of stovetop flatbread that has a bit of wholemeal flour in it.

Blistered Flatbread Naan Flour Tortilla Roti

20201023_09503flt80-15bgblrfgsmshrszbgblrcwrp - Copy.jpg
 
You must log in or register to reply here.
Back
Top Bottom