Pliable Flatbreads

These Pliable Flatbreads are great to use for wraps. This recipe does not use any rising agent making it quick and simple. The yoghurt adds a nice tangy flavour which adds a bit of character to any dish.

Serves:

8 people

Time to Prepare:

8 people

Time to cook or cure:

8 people

Serves:

Fermentation & Baking

Serves:

8 people

Time to Prepare:

20 min

Time to cook or cure:

30 min

Skills:

bread making

Watch it step by step

Play Video

Ingredients

The dough

300 g white flour
150 g full fat yoghurt
teaspn of salt
flour for dusting, water for amending texture

Useful guidelines

Kneeding

When you kneed flour that contains the protein glutenin with water you develop gluten strands. These elastic structures provide the chewiness in bread and help the dough to ”capture” the carbon dioxide that is released by yeasts, causing bread to rise. Gluten can be desired and undesired when making different types of baked goods. In this recipe for pliable flatbreads the dough should only be kneaded until it just comes together. Otherwise the flatbreads will get tough.

Hydration of the dough

The amount of yoghurt can be ‘tweaked’ according to the texture you wish to achieve in your flatbread. The wetter the dough, the more pliable it will be.

The cooking of the flatbreads

Cook them in a very hot skillet without oil for about 1.5 min on each side. Or until they are cooked through. Then store them under a wet cloth as they should not dry out when they cool down. Make sure to dust off as much access flour as possible before laying the flatbreads in the pan, Clean out any burned flour from the pan with a dry cloth/ paper towel in between the flatbreads if needed.

Directions

Simply follow these steps to make pliable flatbreads:

STEP 1 : Put the flour into a bowl and add in the salt then mix with you hand.

STEP 2 : Take your full fat yoghurt and start stirring it in with a spatula or other object to prevent your hands from getting too dirty at the onset of the process.

STEP 3 : Kneed together until just combined with your hands and form a rough ball.

always voter with damp cloth when not handeling the dough.

STEP 4 :Portion into even sized balls

With a knife cut up the ball like you would a pie, into 6-8-10 balls depending on how big you want your flatbreads.

Step 5 : Dust a clean surface and start rolling out the balls into your crêpe shaped flatbreads. Roll until about 2 mm thickness. The thinner you roll, the more easy it will be to roll them up once cooked..

Step 6:

Put skillet on high heat and bake off the flatbreads until golden but not crisp! The move them into a deep baking tray, and cover them with a wet cloth. Do NOT let them dry out and make it hard for them to roll.

Step 7:

Serve warm or reheat in microwave in damp cloth, or in over on low heat covered in aluminium foil.

Storage

Store in an airtight container in fridge up until 3 days.

PRO TIP:

Brush the flatbreads with garlic butter when they come out of the pan to add some extra flavour if you are serving them to mop up a delicious Indian curry.

Introduce some dried spices such as aniseed or black cumin to give them more character.