If the flatbreads are not browning or puffing up at all, then increase the heat. If your flatbreads are browning too quickly and are not fully cooked, turn the heat down. I find this method prevents the flatbread dough sticking to my work surface.Īdjust the heat as necessary. When one flatbread is nearly finished cooking, I start rolling out the next flatbread. I roll out the flatbread dough one at a time. If the dough is hard to knead because it’s too sticky, add a small tablespoon of flour. The dough will have a slight stickiness to it. Use a non-stick frying pan or non-stick skillet, this prevents the flatbreads from sticking to the frying pan and tearing apart.
My Top Tips For Flour And Water Flatbread The flatbread will puff up whilst cooking, you’ll want to see charring on each side of the flatbread. Heat a dry frying pan on a medium to high heat.Īdd the rolled dough and cook for 1 to 2 minutes on both sides. Sprinkle a little bit of flour onto your work surface and roll out a ball of dough until flat and thin. If you’re measuring, each section of dough should be around 36g each. Cover the dough with cling film and leave to rest for at least 15 minutes, this will make the dough easier to roll out.ĭivide the dough equally into 8 and roll into balls using the palms of your hands.
0 kommentar(er)
