Homemade Flatbread Recipe (No Yeast, No Milk) (2024)

FAQs

Why is my flatbread hard? ›

If your flatbreads are too dense, it's probably because you did not knead the dough enough. Make sure your dough looks completely smooth after kneading. You should also make sure that your baking powder is still viable or your flatbread will not rise as they bake and will turn out dense and hard.

Traditional Flatbread

To make flatbread, water, salt, flour and often a leavening like yeast are combined into a dough and rolled out into a flat oblong, oval, or rectangular shape.

A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread.

Other flatbread dough variations include a fat like olive oil or butter. Is flatbread healthy? Yes! It's one of the healthiest breads you can make because it's low in calories and fat but high in fiber.

In the oven: Preheat oven to 200° or Warm setting. Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.

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.

Salt acts as a yeast inhibitor, slowing growth and reproduction of yeast in bread dough. That might sound detrimental, but it's actually desirable, helping keep the yeast growth in check so your dough ferments at a controlled rate.

A flatbread made from a simple mixture of flour, water, yeast, and salt. Though often vegan, some varieties may add milk, eggs, or honey for flavor.

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.

Religious significance

Passover is a commemoration of the exodus from Egypt. The biblical narrative relates that the Israelites left Egypt in such haste they could not wait for their bread dough to rise; the bread, when baked, was matzah.

What are the two types of flat bread? ›

Flat breads can be classified in two different categories: single layered and double layered. Single-layered bread is again classified in two subgroups as leavened/fermented (risen by a process of yeast fermentation) and unleavened.

Traditional Flatbread

Traditionally, flatbread is basically unleavened bread, which is made without yeast. Flour, water, and salt are the main ingredients. It's rolled out flat and cooked, usually in a brick oven. While it originated in ancient Egypt, many cultures have versions of flatbread.

While similar in calorie content, one slice of wheat bread (29g) is higher in sugar and lower in dietary fiber than one small pita bread. It is also slightly higher in sodium and fat content. Since most people eat two slices of bread in one sitting and only one pita bread, pita bread may be a healthier option.

The Bottom Line. In short, yes. If you have diabetes, you can certainly eat bread, as long as you keep in mind the number of carb servings that particular bread provides. Choosing healthier breads like whole-grain ones with a high fiber count is best for keeping blood sugar levels low.

The flour could have too low a protein content, there could be too much salt in the bread recipe, you did not knead it or leave it to proof long enough, or you could have killed the yeast by leaving the dough to rise in a place that was too hot.

The point of kneading dough is to help strengthen the gluten in it. Gluten is what gives your bread; it's structure and texture. Gluten that is not strong enough results from under kneaded dough, whereas gluten that is too tight results from over kneaded dough.

One mistake often results in dry and hard bread is over-baking. Set your oven at the shortest time of the recipe and check if the bread is fully baked when the oven stops. You can check by tapping on the bottom side of the bread. Also, ensure the correct temperature while bread making.

The flour you used may have contained too much protein. Protein is one of the ingredients that help yeast bread brown. Use bread flour that is purchased at a grocery store or a national brand of all-purpose flour.