This flatbread recipe is fantastic and versatile. Whether you want a soft and thick pita bread for dipping, to make a flatbread pizza, or a replacement for naan when making Indian cuisine at home…which was my situation when this batch was made…this recipe will work. The flatbreads come out thick but flexible with soft fluffy dough on the inside and a nicely browned outward crust.
A surprisingly non-staged photo. The veggies were remains from some dishes I was making that night to go with our substitute naan, Tikka Masala.
Gypsy Boots Trail |
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Prep Time
15 minutes |
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Cook Time
36 minutes |
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Total Time
51 minutes |
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Ingredients
- 1 1/2 cups white flour
- 1 1/2 cups whole wheat flour
- 2/3 cups water, room temperature
- 1/2 cup milk, room temperature
- 1 tbsp olive canola or vegetable oil
- 2 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
Directions
- In a large bowl mix together the dry ingredients: flours, yeast, sugar and salt
- Add in wet ingredients and stir, once too thick to use a utensil continue with your hands until all ingredients are incorporated into a ball of dough
- The dough should be soft and stretchy but still solid enough to pull away form the sides of the bowl and stay together in a ball
- Knead dough on a floured surface for 5 minutes
- Grease dough ball by coating with a small amount of butter, set back into bowl, cover with plastic wrap and leave aside to rise for 1 hour
- Dough rises better in warmer and drier places so I usually place mine high, on a shelf or the fridge
- Once risen, divide dough into six and reshape sections into circular balls
- Heat a frying pan, griddle, or skillet to a medium heat
- Roll dough out, one ball at a time right before cooking, to a diameter of 7-8 inches
- Cook flatbread on each side for 2-3 minutes, skillet should be hot enough that after 2-3 minutes each side achieved slight browning and flatbread has begun to puff up slightly
- After each flatbread is done cooking, set in a pile inside a folded tea towel to keep them warm and to stop them from drying out right away
Notes
- If your pan is too hot or too cold you will end up with flatbread that is fairly stiff; if your cook time for each side varies from 2-3 minutes at all, readjust your heat
- Use as a pita bread for dipping, as the base for a flatbread pizza, as a wrap for greek souvlaki, or in place on naan bread when cooking Indian at home