![]() Transfer the flatbreads from the pan to a rack to cool slightly before serving. Cook for 2 to 3 minutes on one side, or until golden brown, then flip and cook the second side for another 2 minutes. Working with one piece of dough at a time, roll it into a rough circle or oval about 1/4” thick and 6” in diameter, using more flour if necessary.ĭry-fry (no oil) the flatbreads in batches of two to four in the skillet or on the griddle. In the meantime, place a large skillet (12” or larger is ideal) on the stovetop and preheat it over medium heat. Alternatively, preheat an electric griddle to 325☏. Form each piece into a ball, cover them, and let them rest for 5 minutes. Place your mixing bowl upside-down over the dough, and let the dough rest for 30 minutes.ĭivide the dough into eight equal pieces each piece should weigh between 55g and 60g. ![]() Leave the dough on the lightly floured surface there should be a bit of flour left over from the original 2 tablespoons. Transfer the dough to the flour-dusted surface and knead it by hand, incorporating more flour from the additional 2 tablespoons as needed, until the dough feels springy and just slightly tacky, about 2 to 3 minutes. ![]() Place the 2 tablespoons (14g) of flour in a mound on your work surface and use some of it to lightly dust a 12”-round area. This will only take about 30 to 45 seconds turn the mixer off to scrape the bowl midway. Using the paddle attachment, mix on medium speed to make a shaggy dough. Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.Ĭombine all the ingredients, using 2 cups (240g) of the flour, in the bowl of a stand mixer.
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