Soft Buttered Flatbreads

• 總時間: 52 minutes

食材

200ml or ⅔cup +⅛ cup+1tbsp lukewarm water

200ml or ⅔cup+⅛ cup+1tbsp lukewarm milk

21g fresh yeast or 2½ tsp instant yeast

1 tsp sugar

1 tsp salt

Approx. 570-600g flour

To ensure the bread rises well & remains soft, the dough should be soft & slightly sticky. It's best to use no more than 600g of flour. If the dough seems too soft while kneading, you can add 2-3 Tbsps of flour, but be careful not to make the dough too stiff.

Also:

1 tbsp butter, finely chopped parsley

步驟

Knead all dough ingredients into a soft, slightly sticky dough. Then add 1-2 tbsp oil & shape the dough into a light round.

Let the dough rise in a warm place for about 45 minutes.

Place the dough on a floured work surface & divide it into 7-8 portions. First, lightly flatten the pieces with your hand & then roll them out with a rolling pin into flatbreads, not too thin. Tap off any excess flour.

Place the rolled-out flatbreads on a cloth, cover with another cloth & let them rest for 5-10 minutes. This helps them rise.

Preheat a non-stick frying pan on a stove. Once hot, reduce the heat from 9 to 7.5.

Place the dough in the pan & bake, turning it constantly.

Note: The flatbreads don't necessarily need to balloon. If you turn them too late, or if a small area opens during baking, they may not rise properly, but this is nothing to worry about. Please be careful when rolling them out & don't press too hard.

Turn them every 8-10 seconds during cooking.

If only one side of the flatbread rises & then stays put, you can gently press the puffed area with a spatula. This will help the rest of the flatbread rise nicely.

Melt the butter in a small pan & stir in some finely chopped parsley.

Immediately after baking, brush the baked flatbreads with the parsley butter while they are still hot. This will make them even softer & more aromatic.

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