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Whenever I make flatbread, I can never get it soft and chewy on the inside AND outside, like storebought flatbread.

It always ends up like pizza crust, crunchy on the outside and somewhat softer inside; in addition, when left overnight, it just goes rock-hard, crunchy throughout.

Any thoughts on how to get softer flatbread?

Mort432
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    What's your recipe and technique? – moscafj Jan 24 '18 at 13:17
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    How are you cooking them? In an oven, on some manner of hotplate, in an oven on a pizza stone? I *think* that generally speaking oven cooked flatbreads tend to be more crusty than those cooked on a hot surface. – Spagirl Jan 24 '18 at 13:56
  • The most important info is left out here. Please [edit] the info requested by the other commenrs into your question. –  Jan 25 '18 at 20:54

1 Answers1

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Store-bought has had time to allow crust to soften. The inside/surface moisture balances out especially when wrapped.

Mostly it's the other way around trying to hold onto crisp outside and still soft inside!

Don't overtake and after a short cooling down, wrap and wait.

Otherwise, adjust baking to hold more moisture by partially covering or introducing steam.

Pat Sommer
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