Homemade flatbreads
Votes: 5
Time: 2 hours 15 minutes
Complexity: easily
Quantity: 20 flatbreads
Complexity: easily
Quantity: 20 flatbreads
Homemade flatbreads - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 packet (7 g) of instant yeast
- 1/2 teaspoon sugar
- 1 and 3/4 cups premium flour
- 1 teaspoon coarse salt
- 1 tbsp fresh thyme leaves
- 3/4 cup water (you may need more)
- 1 teaspoon oil for greasing
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Cooking the dish according to the recipe:
- In a food processor, combine the yeast, sugar, flour, salt, and thyme. Pulse. Add the water and knead the dough until it forms a sticky ball. Place it on a board and knead it by hand, using your wrists to press firmly into the dough until it becomes smooth and elastic.
- Grease a bowl with oil, place the dough in it, and cover with a damp cloth. Place in a warm place to rise, about 1 hour.
- When the dough has doubled in size, gather it from the sides and form it into a smooth ball. Roll it out lengthwise and cut into 20 pieces, molding each into a flat patty 15 cm in diameter.
- Heat a ribbed grill pan to medium heat; this type of pan doesn't require any oil. Add the tortillas and cook until bubbling, about 1-2 minutes per side. Keep them hot until ready to use. recipe.
Author of the recipe - Kathleen Daelemans is a food writer.
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