When it comes to bread, sometimes only the fluffy white stuff will do...
 |
| Courtesy of Inspired Taste and licensed for reuse under this Creative Commons Licence |
(67goingon50 Photo on the way)
You can get that easily from supermarkets and artisans bakeries but they usually contain yeast and supermarkets often include additives.
Making your own white bread, while admirable, can be a bit of a faff...especially if life is busy.
Here's a an alternative -- soft fluffy puffy flatbreads.
They are the most bread-like flatbreads 67goingon50 has encountered. so far. And they're cooked on a stovetop - no oven required.
They're easy and quick-- a simple 1-bowl wonder that's ready in 30 mins, including resting & cooking time.
The recipe comes from Inspired Taste.
Ingredients
260g/9.17 oz flour (any kind but part wholemeal makes denser flatbreads)
1.5 teaspoons baking powder
1 teaspoon sea salt
1.5 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon maple syrup or sugar.
175 mil cold water
1-2 tablespoons of oil (generous oil softens the flatbread)
- Whisk dry ingredients in a bowl
- Make a well in the middle; add olive oil, maple syrup and nearly all of the water.
- Stir with spatula or big spoon; if not wet enough to come together, add remaining water
- Transfer to floured work surface; knead 5 to 10 times until smooth, cover with clean cloth; leave 10 mins.
- Divide into six equal'ish pieces; dust lightly with flour; roll to 1/4 inch
- Cook over med heat in well oiled skillet until golden - 1-2 mins each side
- Layer on a plate with a small square of greaseproof paper between; cover with clean tea towel to keep warm
- Store leftovers 2-3 days wrapped in foil
- OR freeze in an air-tight bag 1-2 months
- When ready to enjoy, reheat in warm oven or skillet
Please leave a Comment in the box below
This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.
No comments:
Post a Comment