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.

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).

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.

One by one, slice the crusts off of each slice of bread, then use a rolling pin to flatten.

Resting the dough is an essential step.

During the rest the flour in the dough hydrates and the gluten network (which is the protein network that makes wheat breads bready) relaxes. The gluten relaxing is what lets you roll out the dough without having it fight you and snap back into a smaller size.

Bread is the product of baking a mixture of flour, water, salt, yeast and other ingredients. The basic process involves mixing of ingredients until the flour is converted into a stiff paste or dough, followed by baking the dough into a loaf.

The carbon dioxide gas released by the process of fermentation gets trapped in the sticky, elastic dough, causing it to “puff up" or rise. This can take a while, though, which is why you need patience when you're baking bread!

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.

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.

How to tell if flatbread is cooked? ›

The crust should be just lightly crisp to the touch. (The trick is not to overheat. It will make your Flatbread dry.) Remove from oven, slice, and enjoy.

Your flatbread may have dried out during the proofing process or even during cooking. Keeping the dough soft and moist at all stages is key. That is why the dough should always be covered while it rises and proofs. For the first rise, you can even use a pot lid or plate over the top of your bowl.

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.

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.

The carbon dioxide gas released by the process of fermentation gets trapped in the sticky, elastic dough, causing it to “puff up" or rise. This can take a while, though, which is why you need patience when you're baking bread!