Questions tagged [flatbread]
The flatbread tag has no usage guidance.
37
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Why did flatbread dominate the Middle East but Europe adopted raised breads?
This may be a history question so please move it if appropriate.
Culturally, local ingredients dominate cooking recipes and national dishes (e.g., soy in SE Asia), but why do Europeans add a raising ...
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4
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How do I ensure that pita forms a nice big, even pocket when baking?
I have the opposite problem as Amir's question about thick, fluffy pitas. Whenever I make pita, it's nice and thick and fluffy, but the pocket is small or nonexistent. I would like to use my pita for ...
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Naan without tandoor?
I miss Indian food and especially good naan bread. I haven't really tried it, but I wanted to test if it's possible to make naan without a tandoor? Has anyone tried this, do you have some good tips ...
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Flatbread dough turned red
Today I made some flatbread and while cooking them I noticed a reddish coloring of the dough. I didn't add anything red in particular, so I am very surprised they turned out this way. Why did that ...
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Accidentally baked flatbread with oxygen absorber -- is flatbread safe to eat?
We just accidentally baked some trader joes flatbread and didn't notice the oxygen absorber went in the oven with it. If you're unfamiliar, this is the little packet that preserves the food with big ...
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How to make chapattis round and of same thickness?
I have tried making Chapatis many times. I can make dough for Chapati very well, but I am failing when it comes to structure of the roti/chapati.
I make two mistakes:
When I try to flatten it, one ...
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1
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What forms the pocket in Arabic/Pita bread?
I have always been curious of why a pocket is formed in the Arabic/Pita bread, what causes it & why does it NOT happen frequently, for example, in flatbread with yeast, it doesn't split and form a ...
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Why does dough break when kneading, and how to prevent/ameliorate it?
I'm very new to bread-making in general; don't assume I'm necessarily doing anything right.
During my last attempt at making quick (baking-powder-based) flatbread, I was attempting to flatten and ...
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2
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Why baking powder in rotis?
I just ate a store bought roti (a flat Indian bread, like a tortilla) and baking powder is a listed ingredient. Why does a flat bread need baking powder? There are no bubbles to grow, are there?
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Can you make crepes/pancakes on a stainless steel pan without oil or butter so that it doesn't stick?
Can you make crepes/pancakes (and other pourable batter flatbreads) on a stainless steel pan without oil or butter so that it doesn't stick? Assuming the batter itself has no oil or added fat.
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What can I use to replace eggs in the recipe?
I'm not a vegan or something, but my stomach can't take many chicken eggs in food.
I've got a recipe for an Imeritian khachapuri variant (cheese-filled flat bread) recipe where eggs are used as a "...
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Why doesn't my conventional-oven Naan bread taste authentic?
I recently tried this recipe for Naan bread in an oven, and followed it diligently, but the product that came out did not have that characteristic flavor of Naan. It was more like a pizza bread ...
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6
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Help with rubbery roti/chapatti
I have been trying to master the roti for about a year now, and I've only made perfectly soft roti a handful of times. Otherwise they come out rubbery.
The problem is NOT the dough.
I make the dough ...
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1
answer
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Are bread improvers really needed?
I am new to baking and I am in the process of creating and starting my bakery in my country.
I got a few questions, my bakery is planning on making pita bread. I have a fully automatic machine that ...
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1
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How can I make a soft Turkish bread?
I want to make flatbreads like in the following video:
https://www.youtube.com/watch?v=LbZ123IwD9w
I use the same ingredients (water, flour, yeast, salt) and make a 70% hydrated dough. I let it ...
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How to cook flatbread without oil?
Here's the thing:
I am currently experimenting with a Oshawa diet #7 and I discovered that I can make these tasty flatbreads in my frying pan.
However, the issue is that after each flatbread is done ...
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How do I make dosas smooth and shiny?
I tried my hand at making dosas for the first time this weekend.
I was following this recipe for the dosa batter.
I soaked the dal and fenugreek seeds together and the rice by itself. The rice and ...
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Why does flatbread have to be microwaved / cooked / toasted?
I was eating at a Subway restaurant the other day and they asked if I would like my flatbread toasted... I responded with a "No thanks."
They said, "Well technically the flatbread still HAS to be ...
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3
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Why "Pre-oiled Pita"?
I have started buying Kontos Pre-oiled Pita, and am super pleased with the product.
They taste great and also seem to last forever on the shelf.
.. but I have never heard of "oiling" pitas! ...
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My flatbreads are still doughy inside after cooking?
So I am making basic flat breads using flour, water, oil, salt and spices. I kneaded the dough for 5 mins and rested it for 15.
I then rolled them out really thin and cooked on a super hot griddle, ...
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Tortilla or flat bread breaks and ruins inflation
If you cook flatbreads/tortillas they should ideally inflate on the griddle.
What might cause tortilla or flat breads to break or crack in places some time during the inflation process, letting out ...
user50726
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0
answers
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Pita Bread-Why is one side too thin? [duplicate]
Is there a way to avoid having one side (top or bottom) of the pita bread much thinner than the other side? The thin side is very prone to ripping if I try to fill it. I make whole wheat sourdough ...
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2
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Substitute for Beer in a savory flatbread recipe to make it halal
Several recipes for savory flatbread call for light beer as an ingredient. What would be an acceptable Halal substitute that would preserve the taste and texture of the bread?
The bread is typically ...
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1
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Roti Canai cooking tips?
I am in love with Roti Canai, but I recently moved to a small island.
My local buddy at the farmers market sells Malaysian food, but she has been unable to make Roti Canai, so, what's the secret? ...
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2
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1
answer
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How to make my millet crispbread less hard?
I have a simple recipe for making millet based crispbread: 2tbsp olive oil, 100g of millet flour, roughly 50ml of water. I mix it and smear the result all over baking paper in as thin and even layer ...
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1
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How do I stop my flatbread from going hard like pizza crust? [closed]
Whenever I make flatbread, I can never get it soft and chewy on the inside AND outside, like storebought flatbread.
It always ends up like pizza crust, crunchy on the outside and somewhat softer ...
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0
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How to reproduce the effects of adding a tin of chopped tomatoes to naan bread recipe?
A recipe for "red naan bread" [1] results in very satisfyingly thick naan breads, thicker than other (unstuffed) ones. The key difference from other naan recipes seems to be adding a tin of ...
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1
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The ultimate chapati [closed]
Most of indian housewives make chapatis like a boss! My wife misses her mom's chapatis, so I want to surprise her with "the ultimate chapati", so I would like to ask some questions about the process.
...
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Help me fix my flatbread
I’m not much of a bread maker
Found a recipe for quick flatbread:
1/2 cup AP flour
1/2 cup plain yogurt
1 tsp baking powder
I did the above but used 1/4 cup whole wheat flour and 1/4 cup AP.
The ...
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1
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How to make 'proper' Caribbean Roti
Having been around the Caribbean a few times I got used to eating Roti from street vendors. Normally young guys and girls who would make them at home, put them into an insulated box and sell them on ...
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1
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Are there baked goods with highly spongey texture, to the point where they can recover their shape after folding in half?
Does a type of baked good exist so full or air bubbles and spongey that if you folded a slice of the baked good in half, it returns to its original shape? If so what was it?
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When making bread, is it possible to freeze the dough? [duplicate]
I like to make flatbreads but have minimal space for kneading/making the dough, which requires a lot of effort to move away kitchen items and machines. The recipe I usually do uses yeast with about 1 ...
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What type of Bread Improver should one use for non-yeast bread?
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 ...
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Reducing flour coating on flatbreads
Bit of a problem with flatbreads: the flour on them is excessive. I tried cornstarch and oats instead. I have 3 different brushes for getting the flour off them. For those wondering: it's sourdough ...
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How do intentionally prepare oatmeal which is as sticky and gluey as possible?
I have ground dried corn I to masa and a friend showed me how to make made homemade tortillas.
However, the thick homemade tortillas could never be used make tacos because the tortillas snap in half ...
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My iron tawa pan is flaking, how do I fix it? [duplicate]
I don't think my pan is cast iron which is why I am posting this here. I revived my cast iron pan and it performs beautifully. I use the cast iron pan for doas/pancakes.
The iron pan is lighter but ...
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What is the difference between all these flat breads? [closed]
Different areas have different types of flat breads, but is there any meaningful difference between them? What is the difference between pita bread, roti, naan, and tortillas? Is it just different ...
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