Easy 2-Ingredient Flatbread Recipe - Crunchy Creamy Sweet (2024)

FAQs

How do you soften crispy flatbread? ›

Start by preheating a skillet over medium heat. Next, place the flatbread in the skillet and cover it with a lid or cover. Allow the flatbread to heat up for several minutes until it is warm and soft.

As the dough contains oil, you should be able to roll it without too much extra flour to stop it sticking. And you don't want too much flour on the outside as this can make the flatbreads hard.

The flour you used may have contained too much protein.

The best way to brown and crisp your bread's bottom crust – as well as enhance its rise – is to bake it on a preheated pizza stone or baking steel. The stone or steel, super-hot from your oven's heat, delivers a jolt of that heat to the loaf, causing it to rise quickly.

Once the loaf is cut I press some foil on the cut side and place the loaf cut side down directly on the oven rack (the oven should be preheated to 325°F). I tried spraying the crust with water first and it didn't seem to make much difference. Bake the loaf for 7-10 minutes and it will crisp right back up.

Flour: You can use bread flour or all-purpose flour. Bread flour leaves a slightly chewier texture, but the difference is barely noticeable since the crust is so thin. Olive Oil: Adds flavor. We'll also brush the dough with olive oil before baking, too.

Homemade Flatbread {Greek Pocketless Pitas}

In a large bowl (or bowl of an electric stand mixer fitted with the dough hook), mix the yeast, sugar water, milk, oil, salt and one cup of the flour until well combined. Gradually add the remaining flour until a soft dough is formed.

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.

Cook for 2 minutes or until the top surface is covered with bubbles, then flip and cook until the dough is lightly golden on the bottom, about 2 more minutes. Remove from pan and cover with a kitchen towel to keep warm while repeating with the rest of the dough. Serve with your favorite toppings or fillings.

How do you know when flat bread is done? ›

Sandwich bread and pan loaves: “The color should be a rich golden brown and the top crust should feel firm. Don't be afraid to tilt the loaf out of the pan to be sure the sides and bottom are also nicely golden brown and sturdy.”

Over-kneaded dough can become very hard to work with and produce a more flat and chewy bread. It's vital to stop mixing at the first signs of over-kneading, as a fully over-kneaded dough cannot be fixed.

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.

While you can make flatbread without letting the dough rest, 30 minutes or more will make the dough more elastic. To have any chance of a pocket on a bread with no leavening, you need to stretch and fold the dough before forming the final balls that you roll out.

Adjust the water amount slightly

As the loaf cools, any moisture which is left in the loaf escapes through the crust as steam and this is what causes the softening. You can help to prevent this from happening by reducing the water content of the loaf.

“My mum told me a trick her mum used to do back in the day, and it really works.” As well as running it under the tap, you could also put a damp tea towel over your roll for a bit before popping it in the oven, or simply just wet your hands and rub them over the roll.