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102 votes
Accepted

Why did flatbread dominate the Middle East but Europe adopted raised breads?

I'm going to agree with Szczerzo about this being an anthropologic question, but I'm going to disagree about the cause. While nomadic lifestyles was an influence, it's not causative. I'm also going ...
FuzzyChef's user avatar
  • 65.3k
31 votes

Why did flatbread dominate the Middle East but Europe adopted raised breads?

It's actually an anthropologic question. It's more due to Europe being settled down while Middle Eastern peoples were still nomadic. Raising bread, even with agents, is very hard when you move or don'...
SZCZERZO KŁY's user avatar
28 votes

Flatbread dough turned red

As Joe mentioned, there was something acting as a litmus paper! Turmeric placed in an alkaline solution will turn bright red! quoted from: https://foodcrumbles.com/how-turmeric-gets-its-color/ Most ...
mcjlnrtwcz's user avatar
24 votes
Accepted

How is this "bread" puffing up without yeast or baking soda?

One word: Steam. This is a rather liquid batter, so during the cooking process, the water evaporates and generates a generous amount of steam. When the pancake/flatbread outside has set, the steam has ...
Stephie's user avatar
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19 votes
Accepted

Can you make crepes/pancakes on a stainless steel pan without oil or butter so that it doesn't stick?

No. Any starchy batter, without oil, fat, or teflon*, will adhere to a stainless steel pan, and will be removable only with a scraper. (* or other nonstick surface, such as ceramic nonstick or ...
FuzzyChef's user avatar
  • 65.3k
16 votes

Botulism risk in garlic naan bread?

C. Botulinum is what is called an "obligate anaerobe". It requires an almost oxygen free environment in which to reproduce its spores. These spores then produce the botulism toxin, which is ...
Hollis Hurlbut's user avatar
14 votes
Accepted

What forms the pocket in Arabic/Pita bread?

The crucial ingredient is water - which turns into steam in a very hot oven. Let me explain based on a standard pita bread process. A comparatively simple dough (flour, water, salt, yeast) is kneaded,...
Stephie's user avatar
  • 60.1k
12 votes

Why did flatbread dominate the Middle East but Europe adopted raised breads?

It's also worth mentioning that many flatbreads have a rather long storage life. For instance, the Sardinian pane carasau is split and cooked a second time so that it could be used on months long ...
Joe's user avatar
  • 81k
9 votes
Accepted

Substitute for Beer in a savory flatbread recipe to make it halal

Beer is added for two reasons: flavor and - especially in rather liquid, pourable batters - for the fluffiness due to the carbonation. The latter can be achieved with any fizzy drink, typically ...
Stephie's user avatar
  • 60.1k
8 votes

Why did flatbread dominate the Middle East but Europe adopted raised breads?

Perhaps the difference is not so much between leavened and unleavened as between flat and loaf. In colder climates, there is an existing need for a persistent fire, which has been lit for heating, as ...
Robin Betts's user avatar
  • 1,895
8 votes
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What is the difference between all these flat breads?

All of the 'flatbreads' you describe are generic terms which encapsulate many, many variants (e.g. there are dozens, if not hundreds, of types of 'roti' from cultures across the globe). So I'll have ...
mfox's user avatar
  • 774
7 votes
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Are bread improvers really needed?

The bread improvers that I have seen simply encourage gluten development to improve bread texture. They are often called for for use in bread machines because those machines are not as effective at ...
Sobachatina's user avatar
  • 47.6k
6 votes

Why did flatbread dominate the Middle East but Europe adopted raised breads?

As @Marcin stated in the comments above, there are no sources for the answers given, and many of the answers have issues: Materials, it may not be the prairie, but wheat, spelt, barley, and rye were ...
undrline - Reinstate Monica's user avatar
5 votes
Accepted

Why "Pre-oiled Pita"?

It is really common to brush a pita with some oil prior to heating for an extra crispy treat. We sort of do that at my house, except be coat the heating device (a frying pan) with oil instead of the ...
Anastasia Zendaya's user avatar
5 votes

Help me fix my flatbread

You shouldn't have kept adding flour. Baking powder recipes don't get kneaded, so they don't stop sticking. For troubleshooting, do follow the recipe exactly as given. Don't do any substitutions ...
rumtscho's user avatar
  • 139k
4 votes

Help with rubbery roti/chapatti

If you are using the same dough then the issue lies in your preparation of the dough. There are too many variables to this, I would approach this systematically, eliminating variables as you go by ...
GdD's user avatar
  • 76.7k
3 votes

Help with rubbery roti/chapatti

I appreciate that this is a pretty old question now, but I have had a similar experience myself with hit and miss rotis in the past. For me, the key has proved to be resting them before and after ...
ATG's user avatar
  • 131
3 votes

How to make chapattis round and of same thickness?

The problem is the rolling pin... Indian rolling pins are thicker at the centre, and taper towards the end. This helps to spread the dough into a more circular circle.
Colin's user avatar
  • 31
3 votes

How do intentionally prepare oatmeal which is as sticky and gluey as possible?

This is all about hydration and gelatinization of starch. Similar principles apply to corn and oatmeal, but I'll concentrate on the latter since I'm very familiar with it from making porridge. Peak ...
Mark Wildon's user avatar
  • 2,386
3 votes

Botulism risk in garlic naan bread?

There are numerous ways for commercial food manufacturers to control c. botulinum...heat treatment, pressure treatment, pH, water activity control, chemicals, and a combination of the above. It is a ...
moscafj's user avatar
  • 76.1k
2 votes

Help with rubbery roti/chapatti

I find that there are so many variables in cooking that replicating a recipe "exactly" can be very hard. Here are a few pointers: Are you using the exact same brand of atta flour? There are a lot of ...
Ron's user avatar
  • 967
2 votes
Accepted

How to make 'proper' Caribbean Roti

Your question intrigued me and I'm curious to know what these rotis are like. I make rotis often and have for a number of decades but I learned how originally from a Punjabi family. I don't really ...
Jude's user avatar
  • 3,953
2 votes

Help with rubbery roti/chapatti

My mother-in-law and I suspect it has to do with the cooking on the tawa, primarily because when I roll but she cooks it, it turns out fine. She can't tell what I'm doing wrong though then I'm ...
joe's user avatar
  • 21
2 votes

Help with rubbery roti/chapatti

In the [similar question about chapatti], there are a couple of low-ranked answers that mention resting the dough. When I've worked with pizza dough and similar, I know that if you work it too much,...
Joe's user avatar
  • 81k
2 votes

How can I make a soft Turkish bread?

So, I've checked some books (see below), and according to them you have two issues: (1) your finger dents aren't deep enough (puffing up), and (2) your oven is too hot. All three of the recipes I ...
FuzzyChef's user avatar
  • 65.3k
2 votes

Can you make crepes/pancakes on a stainless steel pan without oil or butter so that it doesn't stick?

There is some magical relationship between steel (or cast iron) and oil. Engines usually use steel (or cast iron) for the cylinder. These metals seem to have a sponge-like affinity for oil which ...
Woody's user avatar
  • 758
2 votes

Substitute for Beer in a savory flatbread recipe to make it halal

I would suggest looking for a Middle-Eastern or Indian flatbread recipe, most/all will not have beer in them. Or use non-alcoholic beer.
Max's user avatar
  • 20.4k
2 votes
Accepted

Unconventional flatbread recipe/process, concern about food safety RESULTED IN: Speedy's Flatbread recipe (see answer: Adjusted Recipe)

Raw flour does not need to be cooked to a very high temperature to be made safe. If it had not reached that temperature, you would not be describing it as “sticky” but as “raw dough”. As it is, it is ...
Sneftel's user avatar
  • 29.5k
1 vote
Accepted

When making bread, is it possible to freeze the dough?

Yes, dough can be frozen, later thawed and continue making bread. There is, in general, no effect on the dough/yeast once it's thawed/re-warmed. Freezing them relatively flat will help them to freeze/...
Ecnerwal's user avatar
  • 18.6k
1 vote

Why "Pre-oiled Pita"?

It looks to me like the "pre-oiled" label assumes that you're going to be freezing your pitas. Food Service Direct, which sells frozen Kronos pitas, gives these instructions for preparing ...
Juhasz's user avatar
  • 2,555

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