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Questions tagged [flatbread]

35 questions
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Why did flatbread dominate the Middle East but Europe adopted raised breads?

This may be a history question so please move it if appropriate. Culturally, local ingredients dominate cooking recipes and national dishes (e.g., soy in SE Asia), but why do Europeans add a raising agent to bread items to make loaf bread whilst…
Venture2099
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How do I ensure that pita forms a nice big, even pocket when baking?

I have the opposite problem as Amir's question about thick, fluffy pitas. Whenever I make pita, it's nice and thick and fluffy, but the pocket is small or nonexistent. I would like to use my pita for sandwiches, so the pocket part is…
Laura
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Naan without tandoor?

I miss Indian food and especially good naan bread. I haven't really tried it, but I wanted to test if it's possible to make naan without a tandoor? Has anyone tried this, do you have some good tips and do you manage to make it just as good as the…
grm
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Flatbread dough turned red

Today I made some flatbread and while cooking them I noticed a reddish coloring of the dough. I didn't add anything red in particular, so I am very surprised they turned out this way. Why did that happen? I mixed whole spelt flour and regular wheat…
mcjlnrtwcz
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Accidentally baked flatbread with oxygen absorber -- is flatbread safe to eat?

We just accidentally baked some trader joes flatbread and didn't notice the oxygen absorber went in the oven with it. If you're unfamiliar, this is the little packet that preserves the food with big words "DO NOT EAT" printed on the side. The packet…
Doug T.
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How to make chapattis round and of same thickness?

I have tried making Chapatis many times. I can make dough for Chapati very well, but I am failing when it comes to structure of the roti/chapati. I make two mistakes: When I try to flatten it, one side (when you look at it horizontally) is thicker…
Santosh Kumar
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What forms the pocket in Arabic/Pita bread?

I have always been curious of why a pocket is formed in the Arabic/Pita bread, what causes it & why does it NOT happen frequently, for example, in flatbread with yeast, it doesn't split and form a full pocket. What's the science behind it? Thanks!
pumpum_bread
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Why does dough break when kneading, and how to prevent/ameliorate it?

I'm very new to bread-making in general; don't assume I'm necessarily doing anything right. During my last attempt at making quick (baking-powder-based) flatbread, I was attempting to flatten and knead the dough after having let it rest. What…
Walter Mundt
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Why baking powder in rotis?

I just ate a store bought roti (a flat Indian bread, like a tortilla) and baking powder is a listed ingredient. Why does a flat bread need baking powder? There are no bubbles to grow, are there?
Hbar
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Can you make crepes/pancakes on a stainless steel pan without oil or butter so that it doesn't stick?

Can you make crepes/pancakes (and other pourable batter flatbreads) on a stainless steel pan without oil or butter so that it doesn't stick? Assuming the batter itself has no oil or added fat.
helios321
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What can I use to replace eggs in the recipe?

I'm not a vegan or something, but my stomach can't take many chicken eggs in food. I've got a recipe for an Imeritian khachapuri variant (cheese-filled flat bread) recipe where eggs are used as a "glue" (I think) for the filling. (Sorry, the recipe…
Alexander Gladysh
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Why doesn't my conventional-oven Naan bread taste authentic?

I recently tried this recipe for Naan bread in an oven, and followed it diligently, but the product that came out did not have that characteristic flavor of Naan. It was more like a pizza bread without topping. Also, it was a bit puffier than the…
Kaushik
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Help with rubbery roti/chapatti

I have been trying to master the roti for about a year now, and I've only made perfectly soft roti a handful of times. Otherwise they come out rubbery. The problem is NOT the dough. I make the dough with atta, water and about a teaspoon of oil. But…
Elsie
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How can I make a soft Turkish bread?

I want to make flatbreads like in the following video: https://www.youtube.com/watch?v=LbZ123IwD9w I use the same ingredients (water, flour, yeast, salt) and make a 70% hydrated dough. I let it rest for like 7-8 hours and gently stretch it into the…
Ilay Can
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Are bread improvers really needed?

I am new to baking and I am in the process of creating and starting my bakery in my country. I got a few questions, my bakery is planning on making pita bread. I have a fully automatic machine that will create the bread. I plan to product fresh…
pumpum_bread
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