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We hope you got benefit from reading it, now let’s go back to soft & moist flatbreads with 5 ingredients🥀🤗🍞🌮🌯 recipe. You can have soft & moist flatbreads with 5 ingredients🥀🤗🍞🌮🌯 using 22 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Soft & Moist Flatbreads with 5 Ingredients🥀🤗🍞🌮🌯:
- Take 2 cups/300g all-purpose flour (level cups unsifted, not packed),
- Take Works great with whole wheat flour,but no good with Almond flour
- Prepare 1/4 cup extra for dusting& adjusting dough
- Provide 1 1/2 tsp baking powder
- Provide 3/4-1 tsp tsp salt
- Get 50 g butter softened (or 2 tbs olive oil)
- Take 1 tsp sugar
- You need 3/4 cup/185 ml milk
- Get 1/2 tbs oil for cooking
- Provide Toppings:
- Take Infuse of 3 ingredients (mixture into the dough)
- Use 3 tbs Olive oil,
- Take 2-3 garlic finely minced and
- Take 2 tbs sesame seeds
- Take FOR TOPPING:
- You need Sprinkle on top with flat Parsley, chopped finely
- Take or
- Use Brush with 2tbs Olive oil&sprinkle with dried Flakes Chili
- Prepare or
- Provide Brush with My Homemade Tomato Sauce
- You need or
- You need spread with Feta-Garlic-Basil Hummus (sold in the supermarket)
Instructions to make Soft & Moist Flatbreads with 5 Ingredients🥀🤗🍞🌮🌯:
- How to make infuse of 3 ingredients: In a dry skillet add garlic, sesame seeds and the olive oil. Place over low heat and cook, stirring occasionally 5'-10' or until aromatic, but before the garlic browns. Remove, put into a small bowl.
- In a large bowl combine butter softened & milk. Add 2 cups flour, baking powder, salt, sugar, the infuse garlic-olive oil mixture to the bowl. Stir a few times until the flour has moistened. Let sit for 5'.
- Knead for a few minutes on floured surface until it's smooth. Add extra flour if the dough is too sticky. Wrap with gladwrap plastic and let it rest at room temp for 30'.
- Knead the dough for a few minutes on a floured board until smooth adding more flour if the dough seems unreasonably sticky. Cut dough into 6 equally sized pieces, shape into balls then roll out into 3 mm thick round.
- Heat a non stick pan over medium heat-or lower if you have a heavy based skillet then add 1/2 tbs olive oil, and heat. Place one flat bread in the pan cook around 1 or 1/2 minute, it should bubble up, then flip and continue to cook, pressing down if it puffs up. There should be a smallish golden brown spots on both sides. If the pan seems too hot or is smoking, turn the heat down slightly.
- Stack the cooked bread and keep wrapped with a tea towel - the moisture helps so often the surface, making them even more pliable. Continue to cook with remaining flatbreads. If you like to bake the flatbreads, bake them in a 425 degrees F oven until puffed & cooked through about 10'. (Baking allows you to cook multiple flatbread at one time, but the bread will be less soft and fluffy as when using a skillet). Storring: freeze 1-2 months.
- Optional: Brush Flatbread with olive oil, then sprinkle with chopped parsley or with dried flaked chili. Or brush with Homemade Tomato Sauce sauce or spread with Feta-Garlic-Basil Hummus. Note: the higher the heat in the oven and the thinnier the dough will be crisper the crust though still pliable inside. When you stack up the rounds ready to cook, make sure you use cling wrap to keep the pieces separated, flour will not suffice. Happy trying😄
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