Soft Flatbread: 3 Simple Tricks For Supple Flatbreads
Soft flatbread from just bread flour, water and salt, plus a Mexican flour tortilla version made with lard. Three simple tricks make the difference: the right hydration and rest, a clean circular roll, and a dry pan with no more than 2 minutes in it. Stack them in a tea towel as they come off the pan to keep them soft.
Equipment
- Mixing bowl / Bowl
- Knife (general)
- Digital scales
- Measuring jug
- Frying pan
- Rolling Pin
- Spatula (silicone, general)
- Spoon (table, dessert, tea)
Ingredients
- Simple Flat Bread
- - 300g bread flour
- - 180ml water
- - 6g 1 tsp salt
- Mexican Flour Tortilla
- - 300g bread flour
- - 50g lard
- - 180ml water
- - 6g 1 tsp salt
Instructions
- Mix all the ingredients together into a rough dough (if making the tortilla then rub the lard into the flour first - see video)
- Rest for 30 minutes.
- Knead the dough for no more than 3 minutes, separate into portions and leave to rest for another 15 minutes.
- Lightly flour your work surface, and roll the dough into your desired thickness (see video)
- Cook in a dry frying pan over a medium to low heat for no more than 2 minutes. In these 2 minutes you want to achieve the desired colour on the flat breads.
- Wrap in a towel to keep them warm and supple.
Video
Nutrition
Serving: 1portionCalories: 181kcalCarbohydrates: 36.3gProtein: 6gFat: 0.8gSaturated Fat: 0.1gSodium: 389mgPotassium: 50mgFiber: 1.2gSugar: 0.2g
Tried this recipe?Let us know how it was!