Flatbread Recipe Easy

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THE BEST 4 FLATBREAD RECIPES EASY

1# Simple Soft Flatbread

This Simple Soft Flatbread is ridiculously easy to make and is unbelievably delicious. It’s soft and pliable so it’s perfect for using as a wrap for anything. Slather it in some butter and honey and it’s heavenly!

INGREDIENTS

• 2 cups all-purpose flour (level cups, unsifted, not packed)
• 1/2 teaspoon salt
• 3 1/2 tablespoons butter
• 3/4 cup milk
• Oil (for cooking, about 1 to 2 tablespoons is all)

INSTRUCTIONS

1. In a medium saucepan, combine the butter and milk and heat on low just until butter is melted. Remove pan from heat and add the flour and salt. Stir until well combined.
2. Sprinkle work surface with flour then knead for a few minutes until it is smooth (this doesn’t take very long). Add extra flour if the dough is too sticky. (You want it super soft, but not sticky )
3. Wrap with  plastic wrap and rest at room temperature for 30 minutes.
4. Dust bench top with flour, cut dough into 4 pieces, roll into balls, then roll out into about 1/8″ thick.
5. Dip a pastry brush in the oil and spread over the bottom of a non stick pan with it. Heat the pan over medium heat.
6. Place one flatbread in the pan, cook for around 1- 1 1/2 minutes – it should bubble up, then flip and cook the other side, pressing down gently if it begins to puff.
7. Stack the cooked bread and keep wrapped with a lightly damp towel (I just use a spray bottle of water and give a towel a few squirts.
8. Cook remaining pieces the same way. Eat anyway you please! It’s soooo good!

This article adapted from this site

2# Easy Flatbread Recipe

A super easy, soft, light and fluffy flatbread recipe that is really versatile and perfect for beginners to bread making.

PREP TIME

15 mins

COOK TIME

18 mins

DOUGH RESTING TIME

1 hr

TOTAL TIME

1 hr 33 mins 

INGREDIENTS

  

• 1½ teaspoons active dry yeast , or instant/quick action yeast
• approx 1 cup & 1 tablespoon / 255 mls warm water (not hot!) , divided (Somewhere between 95°F and 115°F is fine). You might not need all of it.
• 2 teaspoons sugar , white sugar or cane sugar
• 2½ cups / 310 g all purpose flour or bread flour , (strong flour in the UK)
• 1 teaspoon fine salt
• 3 tablespoons / 45 mls olive oil , or any other liquid oil like vegetable, avocado, sunflower etc

INSTRUCTIONS

 

1. If you are using active dry yeast you first need to activate it. (If you are using instant or quick action yeast skip to the next step). In a small jug or bowl, add the active dry yeast, the sugar and about 120 mls / ½ cup of the warm water. The water should be somewhere between 95°F and 115°F. If you drop some on the inside of your wrist it should feel warm but not hot. Stir it together and leave for 5 or 6 minutes. It will take about 2 to 3 minutes for the yeast to become thoroughly dissolved and 2 or 3 more for it to begin to show signs of life and start bubbling. Once that has happened you are set to continue.
2. Add the flour and salt to a large mixing bowl. If you are using instant or quick action yeast add the sugar. Mix together. Next add the yeast mixture or instant/quick acting yeast and the oil. Stir it all together with a spoon then add just enough of the remaining water to form a slightly sticky dough (you might not need all of the water and you may need a tiny bit more). Keep stirring as you add it, then start using your hands to bring it all together. The dough will stick to your hands at first but keep kneading it around in the bowl until it comes together in a ball. If you prefer you can use a stand mixer but it's so quick and easy by hand that I never bother. If the dough feels too sticky, add a little more flour. It should only take 2 to 3 minutes of relaxed kneading to get a smoothish ball of dough. It doesn't need kneading as thoroughly as a loaf of bread might.
3. Scrape the ball of dough loose from the bowl with your fingers and lift it out for a second, then with your other hand, pour a drop of oil into the bottom of the bowl. Put the dough back in and turn it all around so all sides have a layer of oil. Run a clean dish towel under warm water and wring it out, then place it over the top of the bowl. Leave on your kitchen counter for 1 hour.
4. After 1 hour, lightly flour your work surface and tip the dough out onto it. Punch the air out of it, then form into an even round ball. Using a sharp knife, cut into 6 evenly sized pieces. Roll each one into a ball then use a rolling pin, roll each ball into a disc or oval shape about 3-4 mm thick.
5. Heat a griddle, skillet or frying pan over a medium high heat for a few minutes until very hot. No oil is necessary. Gently and carefully place each flatbread on the hot surface (you can do more than one at a time if you have space). Stay close by as it all happens pretty fast. Watch as bubbles start appearing and it puffs up. After 2 to 3 minutes, use a spatula to gently peek underneath Once the underside is golden in places (or slightly charred if you prefer - just cook for slightly longer) flip it over and cook for another 2 to 3 minutes on the other side. Wrap the cooked flatbreads in a clean dish towel to keep extra soft, or place on a cooling rack. Continue until they are all cooked.

This article adapted from this site

3# Easy Naan Bread Recipe (yeast-free)

Once you make this easy naan bread recipe, I’m sure you’ll never want to buy pre-made ones again. Just mix the four ingredients and knead them for a few minutes to bring it together, then roll it out and pan fry. It's a yeast free bread that's light, fluffy and tasty!

Course: BreadCuisine: IndianPrep Time: 5 minutesCook Time: 10 minutesTotal Time: 15 minutesServings: 6 177 kcal

Author: Kate Hackworthy | Veggie Desserts

Ingredients

• 2 cups (250g) all purpose flour (plain flour)
• 1 1/4 cups (250g) plain yogurt (or dairy free vegan yogurt)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Get IngredientsPowered by Chicory

Instructions

1. Mix all ingredients together in a large bowl. You’ll probably need to use your hands to bring it all together. Knead it for a minute or so in the bowl until it comes together in a fairly sticky ball. If necessary, add a little more flour to make it manageable.
2. Divide it into six equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface to about 6” diameter.
3. Heat a frying pan (without oil) until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up.
4. Best eaten on the same day. If making ahead, warm them up in the oven before serving.

This article adapted from this site

 

4# Naan Bread (The Best Recipes)

Easy naan bread recipe using a cast-iron skillet. Soft, puffy, with beautiful brown blisters just like Indian restaurants. This is the best recipe you'll find online!

PREP TIME

1 hour 20 minutes

COOK TIME

10 minutes

TOTAL TIME

1 hour 30 minutes

INGREDIENTS

• 1 teaspoon sugar
• 1/2 cup warm water
• 1/4 oz active dry yeast (2 1/4 teaspoons)
• 2 1/4 cups all-purpose flour
• 1/2 cup plain yogurt
• 1/2 teaspoon salt
• 1 tablespoon oil
• some oil, for greasing the skillet
• 3 tablespoons melted butter

INSTRUCTIONS

1. In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle. Add the yeast mixture, yoghurt, salt and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stovetop or warm oven). The dough should double in size, about 1 hour.
2. Divide the dough into 8 equal portions. Roll the dough to a 8” circle using a rolling spin.
3. Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.
4. Brush the naan with the melted butter, serve warm.

This article adapted from this site

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