Best Gluten Free Vegan Flatbread Recipe | From Scratch Fast (2024)

FAQs

What flatbread is chewy in texture and has a pocket in it? ›

Pita bread differs from other types of flatbread in that it often contains a leavening agent like yeast. The yeast allows the dough to rise in the oven and form a large air pocket. This air pocket creates a double-layered flatbread that can be stuffed with all kinds of ingredients.

Try to let the dough rest between steps, for example, form the balls then roll the first ball that had a minute to rest. Cook the flatbread on medium heat – too high heat will burn them. And yet, too low heat will cause them to become too hard when cooled.

Over-kneading has a tendency to result in chewy bread. Here's how to tell if you've kneaded enough. Another possibility—you used bread flour when all-purpose flour would do. If a recipe with bread flour turned out chewier than you like, try it with all-purpose and knead only as much as the recipe directs.

You might've cooked the first side too long -- I think you want to just barely cook it, then flip. (if you cook the middle through, it won't turn into a 'pocket pita'). You might also try the oven, as you'll get better puff in there. Maybe "super-hot" is a bit too hot?

What's the difference between lavash and flatbread? Flatbread is usually crispy whereas lavash is softer and can easily be folded. Lavash is also thinner than flatbread and is usually shaped into a circle.

That's because the puff is steam-powered. For it to work, the dough must be neither too thick nor too thin, and be sufficiently hydrated so that the blast of heat from the oven quickly turns the moisture to steam that inflates the bread. One of the best ways to get this right is a kitchen scale.

Giving your bread a quick bake in a 350ºF oven will starve it of its moisture—which is exactly what you're looking for. Cut your loaf into evenly sized cubes or slices (depending on what you're making), and toast them, dry, for 15 to 20 minutes, or until lightly golden brown.

Making the Flatbread Dough

Add the salt followed by the yoghurt and combine into a nice soft dough. If the dough is too sticky add a touch more flour. Leave the dough to rest for a few minutes before using. Take the dough out of the bowl and place on a floured work surface.

The gluten is formed during kneading of the bread dough. Kneading causes the gluten strands to get stronger and longer. However, if too much gluten is formed then the bread dough does not stretch so easily. This will cause the bread to become tough and chewy.

Can you over knead flatbread? ›

Over-kneaded dough can become very hard to work with and produce a more flat and chewy bread. It's vital to stop mixing at the first signs of over-kneading, as a fully over-kneaded dough cannot be fixed.

Some alternative ingredients can help give your bread added moisture. One such ingredient is milk, which has a high-fat content and can add a delightfully creamy flavor when baking. Additionally, adding mashed potatoes or cooked grains can help keep the crumb soft and tender for days after baking.

Sandwich bread and pan loaves: “The color should be a rich golden brown and the top crust should feel firm. Don't be afraid to tilt the loaf out of the pan to be sure the sides and bottom are also nicely golden brown and sturdy.”

Cooking the flatbread in a skillet allows you to add some oil, which makes them a little softer. That said, you can bake these in the oven. We recommend a 400°F oven. Bake them until puffed and starting to brown about 10 minutes.

Flat breads are made throughout most of the world. Examples are pita (from the Middle East), chapati and naan (India), tortilla (Mexico) and focaccia (Italy). The bread may be leavened (have a raising agent of yeast or sourdough) or unleavened.

Pita bread is a pocket-flatbread, and it is very common in many middle-eastern countries and here in Israel. We often eat pita when we BBQ (we put meat in it), with hummus, or as sandwich. And, in the spirit of the bread-and-soup contest, pitas are often eaten along a thick soup or a gravy.

Pita, also Pitta, breads, also called Arabic bread, balady, shamy, Syrian bread, and pocket bread, are circular, leavened double-layered flat breads that originated in the Middle East. It is prepared with flour, water, baker's yeast, and salt.

This soft, chewy flatbread is perfect for rolling into a sandwich or using as a pocket and stuffing with your favorite sandwich filling.

While there are many types of French bread, some of the most popular kinds—like baguettes and boules—have an extremely crusty exterior and a chewy crumb, making them perfect for tearing, dipping or slathering with butter. It's not uncommon for these breads to require a lengthy preparation process.