Flat Breads

[Ducatiboy stu]

Made some nice flat bread today


Makes 8 x 6" flat breads


2 cups plain/wholemeal/bakers flou ( not SR flour )
1 cup water
salt
Yeast ( optional )....If you use yeast, let it rise before making

Make a dough, let it sit for 10 mins ( 30-60mins if using yeast )

The make large golf ball sized balls, then roll flat and thin

The you can

A: Bake in the oven at 200*c on a baking tray for 5-7 mins

B: Place them in a fray pan on low ( without oil )

 

[manticle]

Nice.

Years ago when I worked in my first commercial kitchen we used to make a yoghurt flat bread. I can't for the life of me remember the recipe but I guess fiddling with a basic dough and substituting some yoghurt for liquid (water, oil or milk) would approach it. Long time ago but I remember it being pretty good (and slightly tangy).

 

[Airgead]

I make a nice French/Italian flat bread. There are pictures in the bread porn thread. You can either cook it soft and use it to wrap a sandwich or bake it a little longer and have it crisp with dips and stuff.

Recipe on request.

Cheers
Dave

 

[manticle]

request

 

[seemax]

Before the gluten-free life in my house I was making unleavened bread in various combinations with bakers flour, salt and yoghurt,milk,ghee.

My typical cooking method was straight into a very hot cast iron fry pan ... then coated with ghee or butter, yummyy!

 

[Airgead]

Ok.. here it is...

(quantities are a little funny as they have been converted from ounces... dang yankies...)

510g bread flour
30ml coarse semolina
1 packet yeast
2 teaspoons salt
75ml good olive oil
325g water


Mix ingredients into a dough.
Knead until sufficiently kneaded.
Form into a ball and place in a lightly floured bowl. Cover with a cloth and let rise for about an hour or until roughly double in size.
Turn out onto lightly floured work surface.
Divide into 4.
Place each quarter of the dough on a lightly oiled 20x30cm baking sheet.
Using your fingertips, dimple and spread the dough out to almost cover the tray. You need to be gentle and not force it. The dough will almost cover each tray. Try to keep it an even thickness.
Cover with a cloth and let rest for 15-20 mins.
Dimple lightly again to spread the dough out to cover the whole tray.
Sprinkle with your choice of sprinkle. I like sesame seeds or chopped rosemary and coarse salt. Lightly mist with water to help the sprinkle stick.
Cover and rest for another 10-15 mins before baking

Place each tray into a really hot oven (250c or as high as it will go). Turn down to 220 and bake for 8-10 mins if you want it soft and 15-18 if you want it crisp. Keep an eye on it as it will burn really quickly being so thin.

I find un-sprinkled works best for wraps but sprinkled is really nice crisp with dips and antipasto.

Cheers
Dave

Edit:spelloing

 

[manticle]

Looks good, thanks.

These bread threads are inspiring me to do a bit of baking. Unfortunately my partner can't eat much wheat flour and my oven is slightly sheizen but I reckon I can still get something good going.

 

[Ducatiboy stu]

Just do your flat bread in a fry pan, or on a BBQ plate.... ...takes about 2 mins on a hot plate.. :icon_drool2:

And when I say thin, I am talking about 2mm thick...or less. Almost transparent

 

[drsmurto]

Made some nice flat bread today


Makes 8 x 6" flat breads


2 cups plain/wholemeal/bakers flou ( not SR flour )
1 cup water
salt
Yeast ( optional )....If you use yeast, let it rise before making

Make a dough, let it sit for 10 mins ( 30-60mins if using yeast )

The make large golf ball sized balls, then roll flat and thin

The you can

A: Bake in the oven at 200*c on a baking tray for 5-7 mins

B: Place them in a fray pan on low ( without oil )

Do you go mountain bread thin, like a piece of paper. Or slightly thicker, like a pita wrap?

 

[Ducatiboy stu]

well actually both, just depends on how you want the finall product...

If you bake them thin and long enough, they become crispy

 

[Tony]

no pictures?

piss poor effort mate

 

[Ducatiboy stu]

Cant find the damn mem card for the camera

 

[Phoney]

Ive posted this before, but I feel it's worth a repeat, cause it's so freakin nice!!!

It's puri (an Northern Indian style bread), And it's quite simple to make, beautiful just on it's own but awesome for mopping up curry on your plate!

Ingredients

600ml buttermilk
self raising flour

method

1. Take buttermilk out of fridge for a couple of hours and allow to warm up to room temperature.
2. Put 5 cups of SRF into a mixing bowl, make a well in the middle and pour the buttermilk in.
3. mix it with a spoon until it becomes a thick creamy sauce.
4. cover with a teatowel and let it sit for at about 2 hours. If you're doing this in winter particularly in the southern states, you may need to gently warm it by placing the mixing bowl into a larger bowl with hot water. (this is important)
5. add more handfulls of flour until it becomes a dough that you can pick up and knead.
6. take it out of the bowl and onto the bench and knead it for about 20 mins, adding more flour to make sure the dough is fairly dry but still nice & soft.
7. Now what I do at this point is split it up into 4 or 5 chunks about the size of my fist
8. take one of those chunks and roll it out about as thick as thick sausages, then tare off into smaller chunks about 2 - 3 inches long
9. Roll this out fairly thin, it should roll out to the size of a small dinner plate.
10. heat up sunflower or canola oil in a fry pan until it just begins to smoke.
11. roll out the bit of dough from step 9 again to regain it's shape and then throw it down onto the hot oil.
12. it will immediately start to expand and sizzle. give it about 5 - 10 seconds, then using a pair tongs, flip it over and pat it down, give it another 5 - 10 seconds (before it starts to burn), then remove and place on paper towel.
13. repeat steps 8 - 12 until you've got enough, adding more oil when it runs out.

A chunk of dough the size of a fist makes enough for two people. Then once you've had enough, you can freeze these chunks in plastic containers, and then the next time you make a curry, simply thaw it out, roll it out, fry it up, and eat eat eat!

 

[Ducatiboy stu]

Finally got some pics

These take a few minouts each to make, as you put one in the pan, start rolling your next one, they are very quick to make

First roll the dough into a ball



Then roll flat and thin, Note:- you will need to keep the board, bread and rolling pin well floured to stop the dough from sticking



If done properly, it with be thin and elastic



Next, put it in a DRY pan, not to hot, mine is a gas stove, turned to low, to hot and it will burn, start rolling your next one



Wait till it puffs up,



Then press down



Then flip. You want some nice light brown patches, not to much, these add a nice bit of crunch to the bread, finish rolling your next one



Then you will have a pile



Keep away from kids, or you will have none left

 

[Tony]

They look tops mate. Might have to give that a go.

Did you use yeast?

 

[Ducatiboy stu]

You can do them with or with out yeast


I used yeast in those ones

 

[Steve]

Stu, they look like the parathas I make. Try this with your kids. Get a hot piece of your bread, spread it with margarine, then vegemite and sprinkle on grated cheese and roll it up into a sausage. They'll love it.
Cheers
Steve

 

[Ducatiboy stu]

I will try that

 

[Steve]

I have them too with ham, grated cheese and chilli sauce rolled up....and maybe sometimes for breakfast with bacon and a fried egg! YUM
Cheers
Steve

 

[Ducatiboy stu]

they are really yummy straight from the pan.....dont last long at our place