Even in the modern era of quick dinners, there is something magical about the aroma of baking bread. Embark with us on a culinary journey into the world of unadulterated simplicity as we demonstrate the miraculous transformation of flour, water, and a few carefully selected ingredients into a mouth-watering treat. Without an oven—just your stovetop—we’ll teach you how to bake the best flatbread you’ve ever tasted. Join us as we dive into the art of breadmaking and discover the excitement of creating something one-of-a-kind from the ground up.
Materials required:
Flatbread requires a bowl of warm water—300 milliliters, or about 1 1/2 cups—to activate the yeast and bind the dough, which makes it soft and simple to handle. The water has to be at the right temperature—not too hot nor too cold—in order to bake light, airy bread. Because of this, the yeast may do its miracles.
Seven grams (or one teaspoon) of salt: For our flatbread, salt is a must-have ingredient since it elevates the taste, gives the dough more texture, highlights the savory richness, and counteracts the dough’s natural sweetness. When sparingly sprinkled into the dough, salt helps limit yeast activity and strengthens the gluten structure, resulting in a well-rounded and delicious loaf of bread.
An egg is added to the flatbread dough to make it richer and creamier, and it also adds moisture and flavor, so the crumb is soft and savory. The eggs, when lightly beaten and incorporated into the dough, provide the bread’s signature silky texture and golden color, elevating it from excellent to extraordinary.
Our flatbread starts with 550 grams (or 4.5 cups) of flour, which provides structure and texture to the dough and enables it to rise and expand when baking. A chewy texture and a balanced flavor profile are the outcomes of combining whole wheat flour with all-purpose flour.
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