Earths Best, Baby Food Stage 2 Jar Ban Apl Brown Rice
An piece of cake, soft flatbread recipe that'south fabricated without yeast, an excellent quick option when you don't take hours for yeast dough to rising. You'll love how soft and pliable this flat bread is, making it perfect to use as wraps for Gyros, Shawarma and Doner kebabs. Or as naan to dunk into Tikka Masala or Butter Chicken. The possibilities are endless!
Flatbread recipe
I love fresh homemade bread. And though I broil bread with yeast more than often present, I still find it easier and a full general preference to make bread without yeast.
Maximum gustation, most tasty result with minimum effort – merely without compromising on the finish result. That's my ultimate goal and the ethos that underpins every recipe I share here on RecipeTin Eats.
Over the years, I have tried a lot of flatbread recipes. Flatbreads from many different cuisines, from blogs and cooking sites, by habitation cooks, from reality cooking shows (yes, Master Chef and My Kitchen Rules!), serious chefs and celebrity chefs.
Merely I always found they were also mashy (e.1000. the ones that only use yoghurt as the moisture ingredient) or too crisp to use every bit a wrapunless they were moistened with lashings of butter. Absolutely delicious, listen you. But non what I was after. Then this recipe is my idea of a perfect flatbread recipe.
How to make Flatbread – with NO yeast
This flatbread recipe is fabricated with no yeast. It is very easy to brand, requiring simply a minute or two of kneading.
And it honestly is beautifully soft and pliable. And so soft you can use it as a wrap and information technology won't crack.
And of course, it is perfect to be used as pita bread, for things like Greek Gyros and Greek Chicken Souvlaki.
And here I take used it equally "naan" as a side for Butter Chicken. When I make information technology to exist like "naan", I cook information technology on a slightly college estrus to go larger and more chocolate-brown bits on it – simply similar real naan! The crust gets slightly crispier so it'due south not equally suited to use as a wrap, like in the above photo. (PS If you've got the time to make proper naan, effort my Naan recipe. It'south just similar the existent deal!)
If you've never tried homemade breadstuff before, this flatbread recipe is a not bad one to start with because information technology really is that easy. The worst that can happen with this flatbread recipe is that the heat is too loftier when you lot cook information technology so the exterior ends upward a bit as well crunchy and cracks when you roll it. If that happens, just spray it with olive oil or brush lightly with oil or butter and information technology will moisten the surface.
Endeavor this once, and store-bought flatbreads volition never be the same again. That I can promise! – Nagi x
Watch how to brand it
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Servings 6 x 20cm / 8″ flatbreads
Tap or hover to scale
Recipe video above. The dough for this recipe is ridiculously like shooting fish in a barrel to brand with only a minute or two of kneading. The bread is soft and pliable so it'due south perfect for using as a wrap, stuffed with whatever takes your fancy. It's too a swell make alee recipe – the dough keeps for effectually iii days. Meet NOTES for substitutions, including using GLUTEN FREE flour. 30 minute resting time. Recipe VIDEO below.
- 2 cups obviously flour (all purpose flour) (level cups, unsifted, not packed), + keep 1/iv cup extra for dusting & adjusting dough
- 1/2 tsp common salt
- 3 one/two tbsp / 50g unsalted butter (1.75 oz)
- iii/4 loving cup milk
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Melt butter in milk: Combine butter and milk and rut until butter is just melted – on stove or in microwave.
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Combine Dry: Combine 2 cups flour, common salt, butter and milk in a bowl.
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Knead 2 minutes: Sprinkle work surface with flour and so knead for a few minutes until information technology is smooth – it doesn't need much kneading. Add actress flour if the dough is as well viscous.
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Rest xxx minutes: Wrap with cling wrap and rest at room temperature for 30 minutes or and then.
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Roll into rounds: Grit bench top with flour, cut dough into 6 pieces, whorl into balls, then roll out into 20cm / eight" rounds, ii – 3 mm thick.
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Estrus oil: Rut a non stick pan over high oestrus (no oil). (Note 1)
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Cook: Place one flatbread in the pan, cook for around one- 1 one/2 minutes – it should puff up dramatically. Once the underside has nice aureate patches on information technology, flip and cook the other side for 45 seconds to one minute until the underside has golden spots and it puffs upward again.
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Keep wrapped in tea towel: Stack the cooked bread and proceed wrapped with a tea towel – the wet helps soften the surface, making them even more pliable. Go along to cook with remaining pieces.
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Brush with butter or oil (optional): Brush or spray staff of life with olive oil or melted butter, for a more luxurious finish. Or even with melted butter mixed with minced garlic for a garlic butter version!
ane. Higher rut and the thinner the dough = crispier crust, though still pliable inside, the sparse crispy crust on the outside might crack when you curl it. This is how I make naan. The larger darker brown spots on the bread (see image in mail) go far wait like authentic naan, just like what you get at Indian restaurants! (If you lot got the time, hither's my proper naan recipe fabricated with yeast. It's just like you become at Indian restaurants – super soft and fluffy!)
two. STORING: Dough keeps in the fridge for around 3 days. Tip: Roll out the rounds, ready to melt. Just brand sure y'all use baking paper or cling wrap to keep the pieces separated, flour will non suffice.
Cooked breads keep really well in the freezer!
3. Wholemeal flour – Works great with WHOLE WHEAT flour, does non work with almond flour. See note four for Gluten Free.
4. Dairy free / vegan substitutions: A reader tried the original recipe so reported back that information technology also worked just as bang-up substituting the butter with olive oil and almond milk for the dairy milk to go far a vegan / dairy costless version. Brilliant! Some other reader has also made this with coconut oil and reported it works great.
v. Gluten free option – This works pretty well with Gluten Free flour. Y'all may need a bit of actress flour to ringlet information technology out – only add more every bit required. The texture is a bit dissimilar – a bit chewy, and you may not be able to scroll them out into neat rounds similar pictured.
6. Apply this for: Gyros, Souvlaki, every bit naan for curries like Butter Chicken, Chickpea Back-scratch or Beef Rendang.
seven. Recipe source: Based on this Flatbread by Julie Goodwin.
8. Nutrition per flatbread.
Serving: 125 m Calories: 370 cal (xix%) Carbohydrates: 49.9 g (17%) Protein: 8.1 grand (xvi%) Fatty: xv.2 1000 (23%) Saturated Fat: seven.6 thou (48%) Polyunsaturated Fat: vii.six g Cholesterol: 31 mg (10%) Sodium: 386 mg (17%) Fiber: 1.7 g (7%) Saccharide: 2.2 g (two%)
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Source: https://www.recipetineats.com/easy-soft-flatbread-yeast/
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