ChatterBank3 mins ago
Flatbread
8 Answers
I have a halogen cooker and flat bread doesn`t seem to rise as much as my friends,who has a gas hob,
anyone else have this problem or suggestions please.
anyone else have this problem or suggestions please.
Answers
1 to 8 of 8
Best Answer
No best answer has yet been selected by hope19. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
•255g/9oz self-raising flour
•1 tbsp Greek yoghurt
•1 tbsp olive oil (extra oil for frying)
•pinch salt
•water
Mix together, adding water a tablespoonful at a time till you have a firm, non-sticky dough. Knead for a few mins, form into small rounds brush with a little oil each side and cook for two mins a side till puffed up and golden
•1 tbsp Greek yoghurt
•1 tbsp olive oil (extra oil for frying)
•pinch salt
•water
Mix together, adding water a tablespoonful at a time till you have a firm, non-sticky dough. Knead for a few mins, form into small rounds brush with a little oil each side and cook for two mins a side till puffed up and golden
Or this is an ethiopian flat bread, cooked on one side only it's a bit more 'spongy' good for mopping up sauces - you can get the flour from a health food shop
1 tablespoon dried active baking yeast
1.2L (2 pints) warm water (45 C)
600g (1 1/3 lb) finely ground millet flour
1/4 teaspoon bicarbonate of soda
method
1. Dissolve yeast in 60ml of the water. Allow to proof and add the remainder of the water and the millet flour. Stir until smooth and then cover. Allow to stand at room temperature for 24 hours.
2. Stir the batter well and mix in the baking soda.
3. Pour about 75ml of the batter into the pan, turning to cover the bottom of the pan evenly. Cover the pan and allow to cook for about 1 minute. The bread should not brown but rather rise slightly and be very easy to remove. It is cooked only on one side. This top should be slightly moist. Remove to a platter and cool. Stack the cooked breads on a plate.
1 tablespoon dried active baking yeast
1.2L (2 pints) warm water (45 C)
600g (1 1/3 lb) finely ground millet flour
1/4 teaspoon bicarbonate of soda
method
1. Dissolve yeast in 60ml of the water. Allow to proof and add the remainder of the water and the millet flour. Stir until smooth and then cover. Allow to stand at room temperature for 24 hours.
2. Stir the batter well and mix in the baking soda.
3. Pour about 75ml of the batter into the pan, turning to cover the bottom of the pan evenly. Cover the pan and allow to cook for about 1 minute. The bread should not brown but rather rise slightly and be very easy to remove. It is cooked only on one side. This top should be slightly moist. Remove to a platter and cool. Stack the cooked breads on a plate.
-- answer removed --
1 to 8 of 8
