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Questions tagged [flatbread]

35 questions
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votes
7 answers

How to cook flatbread without oil?

Here's the thing: I am currently experimenting with a Oshawa diet #7 and I discovered that I can make these tasty flatbreads in my frying pan. However, the issue is that after each flatbread is done I have to wash the pan with a wet sponge, as…
Ciprian Vilcan
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How do I make dosas smooth and shiny?

I tried my hand at making dosas for the first time this weekend. I was following this recipe for the dosa batter. I soaked the dal and fenugreek seeds together and the rice by itself. The rice and dal were then blended together. They were then…
Sobachatina
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My flatbreads are still doughy inside after cooking?

So I am making basic flat breads using flour, water, oil, salt and spices. I kneaded the dough for 5 mins and rested it for 15. I then rolled them out really thin and cooked on a super hot griddle, two minutes per side. Once they are charred,…
Neil
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6 answers

Why does flatbread have to be microwaved / cooked / toasted?

I was eating at a Subway restaurant the other day and they asked if I would like my flatbread toasted... I responded with a "No thanks." They said, "Well technically the flatbread still HAS to be toasted, so would you like the meat toasted ?" In…
Zero
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Pita Bread-Why is one side too thin?

Is there a way to avoid having one side (top or bottom) of the pita bread much thinner than the other side? The thin side is very prone to ripping if I try to fill it. I make whole wheat sourdough pita bread using white hard wheat or hard red spring…
Tia P
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3 answers

Why "Pre-oiled Pita"?

I have started buying Kontos Pre-oiled Pita, and am super pleased with the product. They taste great and also seem to last forever on the shelf. .. but I have never heard of "oiling" pitas! Is this something that is done? I can not find any…
bnieland
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Tortilla or flat bread breaks and ruins inflation

If you cook flatbreads/tortillas they should ideally inflate on the griddle. What might cause tortilla or flat breads to break or crack in places some time during the inflation process, letting out steam and thereby preventing a full inflation? Is…
user50726
2
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1 answer

How do I stop my flatbread from going hard like pizza crust?

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…
Mort432
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The ultimate chapati

Most of indian housewives make chapatis like a boss! My wife misses her mom's chapatis, so I want to surprise her with "the ultimate chapati", so I would like to ask some questions about the process. I've seen her mom make chapatis, and I can assure…
Jack Casas
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1 answer

Roti Canai cooking tips?

I am in love with Roti Canai, but I recently moved to a small island. My local buddy at the farmers market sells Malaysian food, but she has been unable to make Roti Canai, so, what's the secret? Can anyone post a recipe or tips for getting it…
Peter V
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Substitute for Beer in a savory flatbread recipe to make it halal

Several recipes for savory flatbread call for light beer as an ingredient. What would be an acceptable Halal substitute that would preserve the taste and texture of the bread? The bread is typically fried in a pan rather than baked in an oven, and…
Aaargh Zombies
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Reducing flour coating on flatbreads

Bit of a problem with flatbreads: the flour on them is excessive. I tried cornstarch and oats instead. I have 3 different brushes for getting the flour off them. For those wondering: it's sourdough starter+flour baked at around 550 degrees…
FoxElemental
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How to make 'proper' Caribbean Roti

Having been around the Caribbean a few times I got used to eating Roti from street vendors. Normally young guys and girls who would make them at home, put them into an insulated box and sell them on the street for a few dollars (ec). The wrapper…
dougal 5.0.0
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Are there baked goods with highly spongey texture, to the point where they can recover their shape after folding in half?

Does a type of baked good exist so full or air bubbles and spongey that if you folded a slice of the baked good in half, it returns to its original shape? If so what was it?
Samuel Muldoon
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When making bread, is it possible to freeze the dough?

I like to make flatbreads but have minimal space for kneading/making the dough, which requires a lot of effort to move away kitchen items and machines. The recipe I usually do uses yeast with about 1 hour of proofing time. What I would like to do is…
Fralle
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