This recipe yields soft, warm flatbreads, perfect for serving alongside soups, stews, dips, or as a base for sandwiches and wraps. The dough is simple to prepare, using basic ingredients and instant dry yeast for a quick rise. These flatbreads are pan-fried to golden perfection, then brushed with butter and sprinkled with parsley for added flavor.
Preparation Time:
- Prep Time: 20 minutes (plus 1-2 hours for proofing)
- Cook Time: 20-30 minutes
- Total Time: 1 hour 40 minutes – 2 hours 30 minutes
Ingredients:
- 150 ml (about 2/3 cup) warm water (105-115°F/40-46°C)
- 150 ml (about 2/3 cup) warm milk (105-115°F/40-46°C)
- 5 g (1 teaspoon) instant dry yeast
- 10 g (about 2 teaspoons) granulated sugar
- 420 g (about 3 1/2 cups) all-purpose flour, plus more for dusting
- 5 g (1 teaspoon) salt
- 15 g (1 tablespoon) olive oil
- 30 g (2 tablespoons) unsalted butter, melted
- Chopped fresh parsley, for garnish
Instructions:
- Activate the Yeast:
- In a large mixing bowl, combine the warm water and warm milk.
- Add the instant dry yeast and sugar. Stir gently to dissolve.
- Let the mixture sit for 5-10 minutes, or until foamy. This indicates the yeast is active.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour and salt.
- Form the Dough:
- Add the flour mixture to the yeast mixture, along with the olive oil.
- Stir with a spoon or use a stand mixer with a dough hook to combine the ingredients until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If using a stand mixer, knead on medium-low speed for 5-7 minutes.
- First Proof:
- Lightly oil a large bowl. Place the dough in the bowl and turn it to coat with oil.
- Cover the bowl with plastic wrap or a clean kitchen towel.
- Let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
- Divide the Dough:
- Once the dough has doubled, punch it down gently to release any air.
- Turn the dough out onto a lightly floured surface.
- Divide the dough into 6 equal portions.
- Shape the Flatbreads:
- Roll each portion of dough into a ball.
- Cover the dough balls with a clean kitchen towel and let them rest for 10 minutes.
- Using a rolling pin, roll each dough ball into a circle approximately 17.5 cm (7 inches) in diameter and 5 mm (1/4 inch) thick.
- Cook the Flatbreads:
- Heat a large, dry skillet or griddle over medium heat. Preheat for 3 minutes.
- Place a rolled-out flatbread onto the hot skillet.
- Cook for 50 seconds on medium heat.
- Flip the flatbread and cook for another 50 seconds on medium heat.
- Reduce the heat to low and cook for an additional 30 seconds on each side, or until golden brown and cooked through.
- Repeat with the remaining dough.
- Butter and Garnish:
- Brush each cooked flatbread with melted butter.
- Sprinkle with chopped fresh parsley.
- Serve:
- Serve the warm flatbreads immediately.
Nutritional Facts:
(Approximate values per flatbread, based on 6 flatbreads)
- Calories: 250-350 kcal
- Protein: 8-10g
- Fat: 8-12g
- Carbohydrates: 40-50g
- Fiber: 2-3g
- Sodium: 300-400mg
Why You’ll Love This Recipe:
- Simple and Delicious: Uses basic ingredients to create a versatile bread.
- Warm and Soft: Perfect for serving with a variety of dishes.
- Easy to Make: Straightforward steps and minimal preparation.
- Homemade Goodness: Enjoy the satisfaction of baking your own bread.
Health Benefits of:
- Carbohydrates: Provides energy.
- Fiber: Whole grains provide dietary fiber (if using whole wheat flour).
Serving Suggestions of:
- Serve with soups, stews, or curries.
- Use as a base for sandwiches, wraps, or pizzas.
- Serve with dips, such as hummus or tzatziki.
- Enjoy with breakfast, topped with eggs or avocado.
Tips:
- Warm Liquids: Ensure the water and milk are warm (105-115°F/40-46°C) to activate the yeast.
- Knead Thoroughly: Knead the dough until smooth and elastic for a soft texture.
- Proof in a Warm Place: Proof the dough in a warm, draft-free place to ensure it rises properly.
- Control Heat: Adjust the heat as needed to prevent burning the flatbreads.
- Keep Warm: Wrap the cooked flatbreads in a clean kitchen towel to keep them warm until serving.
Variations to Try:
- Whole Wheat Flatbreads: Substitute half of the all-purpose flour with whole wheat flour.
- Garlic Flatbreads: Brush with garlic butter and sprinkle with garlic powder.
- Herb Flatbreads: Add chopped herbs like rosemary, thyme, or oregano to the dough.
- Cheese Flatbreads: Sprinkle grated cheese over the flatbreads while cooking.
- Spicy Flatbreads: Add a pinch of red pepper flakes to the dough.
Conclusion:
These homemade flatbreads are a versatile and delicious addition to any meal. With their soft texture and warm flavor, they’re sure to be a hit with everyone. Enjoy experimenting with different variations and find your favorite combination.
Frequently Asked Questions:
- Can I use active dry yeast instead of instant dry yeast?
- Yes, but you’ll need to activate it in warm water with sugar for 10 minutes before adding the flour.
- Can I make the dough ahead of time?
- Yes, you can refrigerate the dough after the first proof for up to 24 hours.
- Can I freeze the cooked flatbreads?
- Yes, you can freeze them in an airtight container for up to 3 months. Reheat in a skillet or oven.
- How do I prevent the flatbreads from becoming tough?
- Don’t overcook them and keep them warm after cooking.
- Can I add other spices to the dough?
- Yes, you can add spices like cumin, coriander, or paprika.
- Can I use a cast-iron skillet?
- Yes, a cast-iron skillet is ideal for even heat distribution.
- How do I store leftover flatbreads?
- Store leftovers in an airtight container at room temperature for up to 2 days.