Homemade Flat Bread Food

EASY HOMEMADE FLATBREAD RECIPE

Steps:

• In a large mixing bowl whisk together water, yeast, and sugar; set aside for 8 to 10 minutes, or until foamy. Whisk in the yogurt, olive oil, salt, basil, oregano, and garlic powder.
• Add flour and parsley, and stir everything together with a wooden spoon until dough comes together.
• Generously sprinkle flour over your kitchen counter or work-area and turn dough onto the floured surface; turn to coat and then knead for 4 minutes. Sprinkle more flour if the dough is sticky while kneading.
• Cut dough into 10 equal pieces and form each piece into a small ball. I use a kitchen scale to weigh each dough ball so to make sure they are all equal. Lightly sprinkle each dough ball with flour; cover them with a kitchen towel and let stand for 15 minutes.
• Preheat a frying pan over medium-low heat. Take one of the dough balls and, using a rolling pin, roll it out to about a 7-inch circle. Lightly brush the top of the rolled out dough with olive oil.
• When the pan is hot, pick up the rolled out dough and place it in the pan, oiled side down, and cook for about 1 ½ minutes, or until the top surface is covered with bubbles. While frying, brush the opposite side of the flatbread with olive oil. Flip the flatbread and cook for 1 more minute, or until golden on the bottom. Remove from pan and transfer to a plate; keep cooked flatbreads covered with a kitchen towel while working with the rest of the dough. Repeat the process with the remaining balls of dough. Make sure to keep the other dough balls covered while working. Serve warm or cold.

HOMEMADE FLAT BREAD

Steps:

• In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
• Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
• When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.
• Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.

FLAT BREAD

Steps:

• Combine sugar, yeast and 375ml warm water in a bowl and stand in a warm place for 10 minutes or until mixture begins to foam.
• Combine flour and salt in a large bowl, then add yeast mixture, yoghurt and combine well. Turn dough out onto a lightly floured surface and knead for 5 minutes or until smooth. Place dough in a lightly oiled bowl, cover with cloth or tea towel and stand for 2 hours.
• Punch dough down, then divide it into 8 portions, place on lightly oiled trays, cover with cloth and stand for another 15 minutes.
• Heat a cast iron skillet or frying pan over medium heat and brush with oil. Place one piece of dough on a lightly floured surface and roll out into a thin 22cm round.
• When skillet is very hot, place dough round into pan and cook for 1 minute or until brown spots appear on the base (it will also bubble a little bit).
• Turn and cook for another minute, then place on a plate and cover with a cloth to keep warm.
• Lightly brush the pan with a little more oil and repeat with the remaining dough rounds.
• Store any leftover flatbreads in an airtight container or freeze.

FLATBREADS

Steps:

• Sift the flours and 1 tsp salt into a large bowl. Add 1 tbsp of the oil and 150ml warm water. Bring together into a soft but not too sticky dough (you may need up to 175ml water). If it feels too wet, add some flour. If it's too dry, add water.
• Tip onto a floured surface and knead for 4-5 mins, or until smooth. Put the dough in an oiled bowl, cover and leave for 30 mins.
• Tip onto a floured surface. Divide into six balls and roll each out into a thin, 18-20cm wide circle using a rolling pin. If you prefer, you can divide again into twelve balls to make smaller flatbreads.
• Brush a heavy-based pan with oil and cook one flatbread over a high heat for 1-2 mins on each side, or until golden and starting to puff. Put on a plate and brush with butter. Repeat with the rest of the dough.