Savory Homemade Flatbread
I love to make bread! All kinds of bread. The other day I was talking to a friend of mine and she loves Raisin Bread. She said the grocery store had raised the price of the bread again and she could not afford it.
So I made her a loaf and it turned out SOOOOOO delicious I will continue to make her some. 🙂
One of the things that continues to fascinate me about bread is that it only requires a few simple ingredients: just water, flour, salt, and yeast.
Since so many cultures have their own version of flatbread, it might seem tough to decipher where the first flatbread was made. But, according to discoveries made at historic sites, flatbread’s origin can be traced back to ancient Egypt, with the best estimate that the first flatbread was made about 30,000 years ago.
SO WHAT IS THE DIFFERENCE BETWEET FLATBREAD AND NAAN?
Some of you might be familiar with flatbread but what differentiates a naan bread from a flatbread? Flatbread is often compared to pita bread which naturally forms a pocket in the center while cooking, whereas naan bread is flat and more likened to a wrap or tortilla.
What You’ll Need
- Very Warm Water
- Active Dry Yeast
- Sugar
- Olive Oil
- All-Purpose Flour…..To make pitas with wholewheat flour, simply replace ½ of the flour with wholewheat flour.
- Salt
Make sure you check your yeast before you use it. Mix a teaspoon of dry yeast with ¼ cup of room temperature water, wait for 10 minutes, and if the yeast has bubbles in it and it puffed up a bit, your yeast is alive and good, if you see no bubbles in your yeast mixture, your yeast is probably expired and needs to be thrown out.
Many different ways to use Flatbread. You can Slice the bread in half and fill it with cheese, omelette, scrambled eggs, turkey, or any of your favorite sandwich combinations! YUMMY!! 🙂
This recipe for Savory Homemade Flatbread is beautifully soft and pliable. These flatbreads are so soft you can use them as a wrap and they won’t crack.
Store the flatbreads in zip-top bags and can keep them at room temperature for 2 days, or you can keep them refrigerated for up to 5 days or freeze for 3 months.
Try making mini flatbread pizza’s! It’s always a hit with kids as they can make their pizzas with their preferred toppings.
Grab your apron and let’s make some…
Ingredients
- 1 cup Warm Water
- 2 1/2 cups All-Purpose Flour
- 1 tsp Instant Yeast
- 1 tbsp Olive Oil
- 1 tsp Salt
Instructions
- In the bowl of a stand mixer attach the dough hook and mix together the water, 2 cups of flour, yeast, olive oil and salt.
- If the dough isn’t coming together and clearing the sides of the bowl, sprinkle in more flour, a couple tablespoons at a time until it clears the sides and bottom of the bowl.
- Knead the dough for 5 minutes in the machine, or 8-10 minutes by hand.
- Place the dough in an oiled bowl and cover tightly with plastic wrap.
- Let the dough rise until doubled, about one hour.
- Divide the dough into 6-8 pieces and let it rest, covered with plastic wrap, for 10 minutes.
- Roll out the pieces of dough into 6-8 inch circles, as evenly as possible.
- Dry fry them on a hot skillet or electric griddle for 2-3 minutes per side, or until they are puffed a bit with some browned spots.
- Stack the cooked flatbread on a wire rack under a clean tea towel to keep them soft.
- Store in a plastic bag after they have cooled.