Flatbread Recipe No Yeast | Two Ingredients (How to make Flat Bread) | TheoCooks (2024)

FAQs

What makes flatbread flat? ›

Fermentation time is short so the dough does not rise. When baked, heat quickly seals the top and bottom surfaces and the rapid expansion of gases between them tends to blow the crusts apart forming the pocket. Naan is also a leavened bread.

Due to their geometry and structure, tortillas, pizza crust, English muffins, crumpets, and pretzels can be considered flat breads. Tortillas are flat breads traditionally made from wheat flour or maize and are indigenous to Mexico, Central America, and the southwestern United States.

A loaf is normally cut into slices for serving. Wikipedia defines a "loaf" as "a shape, usually a rounded or oblong mass of food, typically and originally of bread". The type of bread you picture is a flatbread. These are unleavened bread; that is they have no yeast in them so they do not rise.

That's because the puff is steam-powered. For it to work, the dough must be neither too thick nor too thin, and be sufficiently hydrated so that the blast of heat from the oven quickly turns the moisture to steam that inflates the bread. One of the best ways to get this right is a kitchen scale.

Traditional Flatbread

When searching for flatbread, you might notice a few different kinds. To make flatbread, water, salt, flour and often a leavening like yeast are combined into a dough and rolled out into a flat oblong, oval, or rectangular shape.

Yet, the two main categories of flatbreads include single-layered (either leavened or unleavened) bread and double-layered, leavened bread. The main ingredients of a flatbread are flour, water, and salt — thus making the flatbread one of the most versatile ingredients in the kitchen.

Other flatbread dough variations include a fat like olive oil or butter. Is flatbread healthy? Yes! It's one of the healthiest breads you can make because it's low in calories and fat but high in fiber.

Flatbread should be stored either tightly wrapped in foil or plastic wrap, in a sealed container, or in a ziplock bag. Flatbread tastes best stored at room temperature, where it will last for three days.

Making the Flatbread Dough

Add the salt followed by the yoghurt and combine into a nice soft dough. If the dough is too sticky add a touch more flour. Leave the dough to rest for a few minutes before using. Take the dough out of the bowl and place on a floured work surface.

Not necessarily. While different doughs vary nutritionally, flatbread is generally just unleavened bread. In other words, bread dough that was not made to rise. Flatbreads may look smaller, but if it's the same dough, the nutritional contents are identical.

What is special about flatbread? ›

Many flatbreads are unleavened, although some are leavened, such as pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced.

If the loaf has a flat top then you may have used flour which is too weak. Always use strong bread making flour. Other potential reasons for this problem could be that too little salt was used, the dough was too wet or that the dough was poorly shaped.

If you use a pan that is too big, the bread will be flat and dry. If you use a pan that is too small, the bread will bulge with a rounded top or overflow the pan. Most pans include the size on the bottom of the pan, but you can measure it yourself using a ruler.

The longer dough rises, the more active the yeast becomes. If it goes too far, the gluten relaxes too much, and the bread will collapse or go flat while it bakes. By restricting it, you produce better bread with a more reliable crumb. Poke your finger into the dough to check if it has sufficiently risen.