Help me fix my flatbread
I’m not much of a bread maker
Found a recipe for quick flatbread: 1/2 cup AP flour 1/2 cup plain yogurt 1 tsp baking powder
I did the above but used 1/4 cup whole wheat flour and 1/4 cup AP.
The dough was very sticky so I kept adding 1 tbsp of AP until it would not stick to my hands much and could be rolled out.
The bread was not pillowy or soft as the pictures on the website implied. Of course next time I could use 100% AP flour but I don’t think that would solve the issue entirely. Also, in the end, I probably added at least 3 additional tbsp of AP flour so by what amount should I have increased the baking powder? I didn’t get many bubbles. What else could help this recipe so the flatbread would be pliable and pillowy?
Thank!
Best Answer
You shouldn't have kept adding flour. Baking powder recipes don't get kneaded, so they don't stop sticking.
For troubleshooting, do follow the recipe exactly as given. Don't do any substitutions until you can recreate the original well. Even after that, if you want fluffy bread, the whole wheat flour will be a disappointment.
And I doubt that you should be rolling it out at all. 1/2 cup of flour is 60 g, and 1/2 cup of yogurt is almost 120 g, resulting in 200% hydration. This sounds like a liquid batter more than like a formable dough, which is also consistent with the usage of baking powder. So, just pour it into a wide tin (well oiled, or lined with paper) and bake that way.
If you really insist on rolling, you have to live with the fact that it is a very wet dough with little gluten development and it will stick a lot. So use techniques for rolling sticky dough, instead of adding more flour.
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How do you fix flatbread?
Reheating instructions: To reheat the flatbread, place it in a 350 degree oven for a few minutes until warmed and soft. Or if you want a quick fix, tear it in half and place it in a toaster.How do you fix doughy flatbread?
I made a second batch, added more water to the dough, rolled them out thinner and cooked them the same way. Though the bread was better, there was still the issue of the doughy part. That I believe can be solved by cooking both sides evenly, in my case by rotating them in the oven.How do you freshen up a flatbread?
Preheat your oven to 300F (148.8C). Tear off a piece of aluminum foil large enough to cover and wrap your bread loaf/slice in. Wrap your bread in the aluminum taking care to make sure it is completely covered. Place your foil covered bread into your warm oven for 5-20 minutes.Why are my flatbreads tough?
If the dough ball is too dry, add a little bit of water and knead. If it's too wet, add a little bit of flour and knead. Do not add too much flour as that can really dry the dough and you'll end up with flatbreads that are tough.5 Minutes Ready! Quick and Easy flatbread made with Batter! No Kneading! No Oven
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Answer 2
I'd first try the recipe with AP flour with no wheat flour and see how it turns out. Higher-protein flours will change the feel of the dough and can be more sticky. This dough will be sticky in any case. Also I'd throw in a pinch of salt. If the recipe comes out well then maybe try 2 Tbsp wheat flour and 6 of AP flour.
Also, make sure your baking powder is viable. Put a teaspoon in some water and see if it fizzes. Are you using double-acting baking powder? If not, try that.
GdD also makes a good point in his comment above that yogurt is acidic, which should provide leavening with baking soda by itself, but I'd still try fresh, double-acting baking powder.
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