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From what people are telling me, there would be no benefit from using S-500 and similar bread and dough conditioners on an unleavened, non-yeast dough.

What would you recommend for such types of bread/dough?

Thank You.

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    What particular benefit do you hope to achieve by using dough conditioners? They're not ordinary used outside an industrial setting. – Sneftel Feb 2 '20 at 16:12
  • @Sneftel I am starting a small bussines on my island and my plans are to make both Pita Bread with Yeast & Flatbread such as Tandoor, Tandoor has NO yeast in it and is very old type of Arabic/Asian bread, its over 1000 years old. My particular benefits would to improve the texture of the Tandoor bread, give it a longer shelf life, etc..... – pumpum_bread Feb 2 '20 at 16:18
  • @Sneftel I have a compact pita bread machine that will do the entire pita process, so I would also need something that will improve the dough workability in the machine. – pumpum_bread Feb 2 '20 at 16:20
  • @pumpum_bread, please ask only one question per post. Your title asks about improvers for non-leavened bread. Stick to that question in this post. If you also want to ask about improvers for pita (leavened bread) then you can make a new post to ask about that. – The Photon Feb 2 '20 at 17:58
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    @ThePhoton I am not asking I was just trying to give an idea. The above questions is just about unleavened bread, only. – pumpum_bread Feb 2 '20 at 18:17

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