Easy 2-Ingredient Flatbread Recipe - Crunchy Creamy Sweet (2024)

FAQs

How do you soften crispy flatbread? ›

If you want to make stale bread soft again, wrap the bread in foil. If the crust of the bread is very hard, sprinkle a little water on the outside before you close the foil. Place the bread in a 300°F oven for 5-15 minutes or until the bread feels soft. If you added water, heat the bread until it no longer feels soggy.

Do not add too much flour as that can really dry the dough and you'll end up with flatbreads that are tough. Step 2. Using a dough scraper, divide the dough ball into 16 balls that are equal in size. Flatten them slightly with your hand, cover with a clean kitchen towel and leave the dough to rest for 15 minutes.

Answer: You might have overworked the gluten in that flatbread.

Combine flour and salt in a bowl. Add water, a few tablespoons at a time, mixing well after each addition. Knead dough for 10 minutes. Wrap and let rest for 20 minutes.

Flour and Water Batter

The simplest of all batters, this easy mix is best suited to thin fish fillets with a delicate flavor, like sole or pollock. Beat 1 cup of flour and a 1/2 teaspoon of salt into 2 cups of water.

The best way to brown and crisp your bread's bottom crust – as well as enhance its rise – is to bake it on a preheated pizza stone or baking steel. The stone or steel, super-hot from your oven's heat, delivers a jolt of that heat to the loaf, causing it to rise quickly.

Once the loaf is cut I press some foil on the cut side and place the loaf cut side down directly on the oven rack (the oven should be preheated to 325°F). I tried spraying the crust with water first and it didn't seem to make much difference. Bake the loaf for 7-10 minutes and it will crisp right back up.

If your flatbreads are too dense, it's probably because you did not knead the dough enough. Make sure your dough looks completely smooth after kneading. You should also make sure that your baking powder is still viable or your flatbread will not rise as they bake and will turn out dense and hard.

Cooking the flatbread in a skillet allows you to add some oil, which makes them a little softer. That said, you can bake these in the oven. We recommend a 400°F oven. Bake them until puffed and starting to brown about 10 minutes.

Can you over knead flatbread? ›

Over-kneaded dough can become very hard to work with and produce a more flat and chewy bread. It's vital to stop mixing at the first signs of over-kneading, as a fully over-kneaded dough cannot be fixed.

The chewiness of bread is due to the protein in the flour. High protein flour will give you chewy bread. Low protein flour will give you “cakey” bread. I make a dinner roll with milk, butter and eggs that is pillowy soft and yet a bit chewy too.

That's the percentage of water based on the weight of flour taken as 100%. So 100 grams of flour would use 60 grams of water. Many bread doughs are mixed in a range of 65% - 75%, and some are much wetter, like ciabatta, which can be around 80% - 90% hydration.

Answer and Explanation:

The mixture of water and flour forming a dough is a heterogeneous mixture that has the properties of a suspension.

For years I have followed Marco's (pizzanapoletana) method of adding ~75% of the flour to the water. The remaining ~25% is only added after the water is fully absorbed. This results in less kneading required - a good thing for tender Neapolitan dough. Also, sifting the flour into the water accelerates incorporating.

All pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil. Here's the breakdown of what I use in my homemade pizza crust recipe. The full printable recipe is below.