My flatbreads are still doughy inside after cooking?
So I am making basic flat breads using flour, water, oil, salt and spices. I kneaded the dough for 5 mins and rested it for 15.
I then rolled them out really thin and cooked on a super hot griddle, two minutes per side. Once they are charred, though, they are still doughy inside. Are they meant to be doughy? I was expecting something pitta-esqe.
Best Answer
Your list of ingredients doesn't contain any kind of leavening agent. A leavening agent is an ingredient that helps to incorporate air and gas bubbles into the dough of the product. Without that inclusion of air bubbles, the dough doesn't have anything to lift it and make it lighter, so it will fall and become heavy, doughy and sad.
In many traditional flatbread recipes, such as Pita or Naan, the leavening agent is yeast. However, yeast-raised breads can be incredibly time consuming. That's why In some simple recipes it is possible to use baking powder or self-raising flour (which is basically flour mixed with baking powder) in the place of yeast, but know that this will cause a large difference in flavor and texture from the more traditional yeast-raised breads
In short, you'll need to amend your recipe to include one of the basic leavening agents. Here's a couple basic recipes for you, in case you need some inspiration. c:
http://www.jamieoliver.com/recipes/bread-recipes/easy-flatbreads/#s5UQEEaz0CUakBp9.97 http://www.foodnetwork.com/recipes/homemade-flat-bread-recipe2.html http://allrecipes.com/Recipe/Peppys-Pita-Bread/Detail.aspx?evt19=1
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Why is the inside of my bread still doughy?
The most common cause of doughy bread is when it's undercooked. This is likely due to it not being baked for long enough. Using an oven heat that's too high can make bread appear baked through even if it isn't. Make sure that you're using an appropriate temperature and baking your bread for long enough.Why is my bread not cooking in the middle?
Your bread could be undercooked or unbaked inside for the following reasons: Your oven was too hot, so the outside of the bread cooked faster than the inside. You pulled your bread out of the oven too early. You didn't let your dough reach room temperature before baking it.Why does my dough taste doughy?
Air circulating around the loaf allows the steam built up inside the bread to evaporate. If the bread is kept in its baking pan, it will become soggy and look and taste doughy. If the bread has not finished baking by the maximum time indicated in the recipe, the oven thermostat may be off.Can you eat uncooked flatbread?
I know most people aren't use to being told they "have" to order something a certain way but believe me if you don't heat the flatbread it's not edible. Unless you like dry crusty crumbly bread with stale taste.5 Minutes Ready! Quick and Easy flatbread made with Batter! No Kneading! No Oven
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Answer 2
I made the same recipe, as I was looking for one without yeast. I cooked the pitas on a pan for 1-2 minutes on both sides, then placed them in the oven to cook. I did not turn them in the oven, simply placed them under the broiler for 1-3 minutes. They inflated properly, but when opened, one layer of the pita was super thin (the layer that inflated) while the other layer (you could say the bottom) remained thick and doughy, almost uncooked. My pitas ended up being under cooked, and I believe the reason for the doughy part is either from a. Having too thick pieces of dough/bread or b. not rotating the pitas in the oven, or not baking both sides evenly. 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. Learn from my mistakes!
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