How to make soft, folding garlic Flatbread made with yeast. Use this easy flatbreads for fragile, wrap and frying pizza.
I recently leaned a lot at the Grubsi Plain. I use them to immerse them in my favorite dip, love them for their folding sandwiches and even use them as a basis Margherita flatbread pizzaA number
The secret of these Flatbreads is an olive oil that we are injected with fresh garlic and sesame seeds. We use the same trick while making our homemade Garlic and herbal focusA number of input olive oil adds so smell. We use yeast with this recipe. If you need a faster recipe without yeast, see this no yeast smoothA number
The main components
- Garlic olive oil. The flavor of the garlic as much as possible, we make seasoned olive oil with freshly minced garlic, sesame seeds and extra virgin olive oil. Sesame seeds add a walnut flavor as well as a little crunch.
- Flour. I use this recipe for all simple purposes flour but bread flour or “00” flour (which I use for it) Pizza dough) will also work well.
- Yeast. Use an active dry yeast or instant yeast for this recipe. I urge the recipe to actively dry, but you can replace an instant yeast without any changes. If you don’t have a yeast, make our Easy Flatbread (without yeast).
- Sugar and salt. I like to add a little sugar or honey to jump yeast, then the dough with a season with salt (otherwise it won’t taste very well).
How to make garlic Flatbread
We are going to start making our garlicky olive oil. I add olive oil, freshly minced garlic and sesame seeds on small heat on low heat until it smells like lightly fried garlic. I love sesame seeds with this flatbread recipe. They add a little crunch and nutrition. I especially love them humuswhich has Tahinipaste with sesame seeds.
We need yeast, water, sugar, flour and salt to make the Flatbread dough. The sugar starts the yeast, you only need 1/2 teaspoon. The yeast helps to fertury dough and make it so soft and fold (the same is the same) Homemade Pita Bread) If you do not have a yeast, you can still make a flatbread – we recommend that you go through it Non-Yerkor Flatbread Recipe:A number
Dough is collected similarly for our dough focusA number we will make all the ingredients and knead them from 10 to 15 times. That’s all, and then the dough is moving towards evidence that takes 1 hour to room temperature.
To make the dough a day before, instead of one night in the refrigerator. You can do the same with us Easy pizza doughA number of refrigerator’s cool air slows down the yeast, but in the fridge overnight it will rise enough to move to make the roofs.
To make Flatbreads, roll them (or use your finger tips in the photo below), then cook on medium heat until full and cooked in the middle. Use a heavy veil or grill pan. I used to use a grill for the roof. I love the signs of Grill.
Providing suggestions
- With dip. Serve with this homemade Flatbread with sails like us Baba Ganush (dip of minced eggplant), roast red pepper humusOurs Hummus with minced beef and mintor this Easy Crab DIPwhich is delicious hot or cold.
- As a folding sandwich. Hide fresh vegetables, great Cooked chickenTo be in style chicken saladTo be in style egg saladTo be in style poached salmonor Falafel to Flatbread.
- With soups. Immerse this soft dimension in the soups like us Milk Veggie soupthis Easy bean ChileTo be in style Classic Beef Chileor this Fried cauliflower soupA number
- Make pizza. We also like to use them as a basis for them Easy Flatbread Pizzas:A number
Garlic Flatbread:
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Preparation
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Boil
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Use this homemade Flatbread for folding sandwiches, dipping soups or cut them into wedges and deliver them next to your preferred sink. They are soft and fluffy in the middle, give them enough to fold them a little. You will not be able to wrap this with this.
Makes 6 large or 8 small dimensions
You will need
Garlic olive oil
2 garlic cloves, delicate minced
2 tablespoons of sesame seeds
3 tablespoons olive oil
Flat
2 cups (260 g) all targeted flour plus more as needed
3/4 cup hot water
2 ¼ Tea Spoon Active Dry Yeast (1 Package)
1/2 teaspoon of sugar or honey
3/4 teaspoon of fine sea salt
Neutral fragrant oil to cover lightly such as grape seeds or canola
Directions:
- Decreased oil
1Add garlic, sesame seeds and olive oil in a cold infection. Place the curtain on low heat and cook, sometimes stirring for 5 to 10 minutes or until a fragrant, but a garlic brown. Put aside.
- Make dough
1Meanwhile, combine hot water, yeast and sugar in a large bowl. Stir several times, then leave it for 5 minutes.
2Add 1 cup of flour and intruded garlic-olive oil mixture with yeast. Stir 3 to 4 times until the flour is moistened. Let us sit for another 5 minutes.
BookletStir in the remaining cup of flour and salt. When the dough gathers, move it to a fragile board and knock the dough from 10 to 15 times until smooth, adding more flour if the dough seems unfounded.
ThreeMove into a large greased bowl, cover with a warm, damp towel and let it go up for 1 hour, or until it’s doubled in size.
- Finish
1Turn the dough on a lightly flour work surface and cut 6 equally sized pieces for large amounts or 8 pieces for small plains.
2Form it into balls, cover it with a damp dish and let the dough leave for 5-10 minutes.
BookletHeat a large, heavy bottom curtain or grill pan on medium heat (see the scrap below).
ThreeUse your fingers to press each dough into a flat disk with 1/8 inch thick.
5Light oil oil, then slept carefully on the roof and cook 1 to 2 minutes or until it starts brown. Jump then continue to cook until cook all the way. If the pan is very hot or smoking, turn off the heat a little. Continue with remaining plains.
Adam and Junny tips
- Bake flat cottages. Bake at a 425 ° F oven until fragile and cooked, about 10 minutes. (Baking allows you to prepare multiple flatbreads at the same time, but bread will not be as soft as the curtain).
- Storage: Allow Flatbreads to cool completely, then keep room temperature from 2 to 3 days or freeze a month or two months. When ready to eat, reset a hot pan or oven.
- Add herbs. We also made these lines with grasses added to the dough. Add chopped fresh or dried herbs chopped to the olive oil and garlic. I would use 1 tablespoon of fresh or 1 teaspoon dried.
- Do Instead of fixing the dough at room temperature, it takes 1 hour, you can do it in the refrigerator. Add the dough to a secure bag of lightly greasy food, seal it and hold it in the fridge 24 to 36 hours. When you are ready to prepare the roofs, remove the dough from the refrigerator and bring it to room temperature. Form into small balls and continue with a recipe above.
- Vegan suggestions. Use sugar instead of honey.
- Nutrition facts. The food facts below are evaluated. We have used the USDA database to calculate approximate values. We assumed 8 flatbreads with one recipe.
Nutrition by service
The amount of serving
1 Small Flatbread (1 to 1)
Compound
Scintend
178
Compound
Protein
4 g
Compound
Carbohydrate
25 g
Compound
Dietary fiber
2 g
Compound
General sugar
0 g
Compound
Total fat
7 g
Compound
Saturated fat
1 g
Compound
Cholesterol
0 mg
Compound
Sodium
220 mg
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
