Easy Flatbreads

Total Page：16

File Type：pdf, Size：1020Kb

Easy Flatbreads Easy to make and cook, Skill: ★ Cost: £ Equipment: ★ flatbreads are a good Store-wise: introduction to baking with Best eaten freshly made but can be frozen for up to 1 month and reheated for a few minutes in a hot oven.. yeast. Portion-wise Makes 6 small flatbreads. Equipment Ingredients • Mixing bowl • 100g wholemeal flour Allergy Aware • Te a s p o o n • 100 g plain flour Gluten (flour) • Measuring jug • 1/4 tsp salt • Tablespoon • 1/2 tsp fast action dried yeast • Wooden spoon • 1/4 tsp caster sugar or honey • Rolling pin • 150ml warm water • Baking tray or pizza stone • 1/2 tablespoon olive or rape seed oil • Clean tea towel • A little extra flour and oil for kneading/proving How to make it 1. Put the flours, salt, yeast and sugar in a mixing bowl. 2. Pour the warm water and oil into the dry ingredients in the bowl and mix into a soft but not too sticky dough. If it is too wet, add a little more flour but don’t make it dry. 3. Knead the dough for 5 minutes on a lightly floured surface then return to the mixing bowl and oil the surface very lightly. Cover the bowl with a plate or waxed fabric wrap- per and leave for at least 30 minutes, until the dough has doubled in size. 4. Set the oven at its highest temperature and put a baking tray or pizza stone in to heat up. 5. Knock back the risen dough (press it down with your fingertips), then divide it into 6 pieces. 6. Roll each piece of dough into a 15cm circle shape. Slap the flatbreads, however many can fit without touching, onto the hot tray/stone and bake for 2-3 minutes until puffed up. 7. Wrap the cooked flatbreads in a clean tea-towel and cook the remaining bread in batches. Serving Ideas • Best served warm and freshly made. Eat well • This flatbread is a versatile starchy carbohydrate food that can accompany many meals and snacks. This food group helps people feel satisfied and fuller for longer as energy is slowly released. Because it is made with wholemeal flour it is also a good source of fibre and beneficial to health, as it helps prevent constipation. • It is also a useful finger food for young children and older adults who may find using cutlery challenging. For those needing a low salt diet, such as infants and young children, the recipe can be made with no salt. Shopping Sustainability - good for • It’s very cheap to make your own you, good for the planet flatbreads • Make these as you need them and eat • Breadmaking flour is best for making straight away to reduce food waste. many risen bread products but these can • Stale flatbreads can be liquidised into be made with standard baking flour breadcrumbs for use as a coating or topping, or torn into pieces and baked at Cooking Together a low temperature to make croutons for • These are very easy to make, and salads or soup. children will love to get involved. A responsible adult must manage the oven and baking trays as high temperatures are involved. • Flatbreads have lots of uses – as a sandwich wrap, to break and dip into sauces and hummus, for containing fillings in hand-held recipes like fajitas & kebabs. • Flatbreads can be cooked outdoors in a pizza or cob oven..

Copy Link

Recommended publications

How Flour Affects Bread Quality
VOLUME 3 /NUMBER 11 Flour Quality Practical technology from Lallemand Inc. How Flour Affects Bread Quality LOUR PERFORMANCE depends on its bushel weight, heat damage, foreign mat - fungal alpha- amylase. Enriching replaces a composition, which in turn depends ter, broken kernels, and presence of wheat portion of the nutri ents lost during milling Fon wheat characteristics and milling. from other classes. and in the United States includes thia- The quality of bread flour is determined by Milling separates the bran and germ mine, riboflavin, niacin, iron, and (op- its ability to produce a consistent finished fractions from the endosperm, which is tionally) calcium. product with these characteristics: used to make flour, and reduces endosperm Flour age and storage are important • High loaf volume particles to the correct size. A series of sepa- because fresh flour without chemical • Symmetrical loaf shape ration and sizing steps converts one hun - maturing lacks the strength and tolerance • Attractive and even crust color dred pounds of wheat into about seventy- for breadmaking. Flour with chemical • Fine and uniform crumb structure five pounds of various flour types. Patent maturing may perform well when very • Smooth texture flour is made from the purest endosperm fresh, but not for the five to twenty-one • Light crumb color fraction with the lowest bran content. days after milling while it is respiring or • High absorption (moisture content) Clear flour is made from less pure fractions “sweating.” Flour is normally stable over a • Tolerance to processing variations and has higher protein and bran content. long period of time when stored properly • Tolerance to ingredient variations Straight flour contains all the flour frac - but can deteriorate when exposed to tions and has a protein and bran content extremes of temperature and humidity.
[Show full text]
Types of Flour Used in Baking
FN-SSB.921 Types of Flour KNEADS A LITTLE DOUGH Used in Baking The use of different flours will result in varied textures, flavors, and nutritional value. Some flours will produce a heavy, compact bread, while others will produce a lighter bread. Some flours may cause a full- bodied or bitter flavor while others present a nutty, woodsy flavor. Follow your recipe for best results. With practice you can begin to substitute flours with good success. All-purpose flouris a blend of hard and soft wheat. Self-rising flouris simply all-purpose flour pre-blended with baking powder and salt. Bread flour is made from hard wheat, which has a high protein content. It is the preferred flour for making bread. Enriched flourhas the B-vitamins and iron, that are lost during milling, added back to the flour. Whole-wheat flouris milled from the whole kernel. When used alone, whole-wheat flour produces a heavy, compact, dark bread. The germ and bran cut the developing gluten strands. Whole-wheat bread flouris ground from hard wheat and has a higher gluten content. To create your own whole wheat bread flour, add one tablespoon gluten to each cup of whole-wheat flour. Graham flourresembles whole wheat flour in taste but has less protein. Durum flouris made from the hardest of wheats. A bread made entirely from durum wheat is inedible. Semolina flouris durum flour minus the bran and wheat germ. It is usually used as a pasta flour but can be used in breads. Kamut flouris a relative of durum wheat. It is high in protein but low in gluten, so it must be combined with a higher gluten flour to produce an acceptable bread.
[Show full text]
Your Daily Bread the Essential Ingredients
YOUR DAILY BREAD THE ESSENTIAL INGREDIENTS read has played a prominent role in are a problem, place new flour in the freezer for Europe’s sense of social relations and several days. Store whole wheat and other whole- Bhierarchy. One’s bread was grain flours in the refrigerator to prevent determined by one’s rank. White bread the natural oils from turning rancid for up made from refined flour has been to three months. considered superior, while the poor Measure flour by spooning it lightly and criminals ate unleavened barley into a measuring cup and leveling off the cakes or coarse dark breads. Darker, top with a straight edge. Almost all whole grain bread is now thought to commercial flours have been pre-sifted, so more healthful and now the loaf of sifting is unnecessary most of the time. preference. Most recipes call for a varying amount of flour because different flours absorb different amounts The Essential Ingredients of liquid. The softness or hardness of the wheat from which the flour was milled and the humidity The ingredients that go into a loaf of bread in the air affects the absorbency. Use only just are simple...flour, yeast, liquids and enough flour to produce the type of dough salt. But their combined effect is described in your recipe. wonderfully complex. The nature of # All-purpose flour is a blend of hard and soft the ingredients, their proportion and wheats. Breads baked in a bread machine the way they are combined makes a using all-purpose flour will be significantly difference in the final product.
[Show full text]
Cooking Challenge Bread Week Pdf File
Cooking Challenge Bread Week Why bread? Bread is one of the most widely consumed foods in the world and comes in so many forms, is used in so many cultures and tastes yummy! We challenge you to try and either using your own recipes or some of the ones shown below, to create a type of bread. We are excited to see your creations so remember to share them with us! Chapatis Chapati also known as roti is a type of flatbread that is common in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa and the Caribbean. Ingredients ● 400g of chapati flour/wholemeal plain flour (popular companies include Champion Atta/Elephant Atta) ● 250 ml of cold water ● Rolling pin ● Non stick flat frying pan Method ● Keep 100g of flour aside for when making the chapatis ● Put the rest of the flour into a mixing bowl and add the water bit by bit whilst kneading the mixture. Keep adding the water until your dough has formed into a soft, elastic dough. ● Cover the dough and let it rest for approximately 15 minutes. ● Knead the dough once again by wetting your hands slightly and kneading the mixture. ● The dough is now ready. Making the chapatis…. ● Sprinkle some of the flour left onto a flat surface or a board. ● Take a small portion of the dough (approx size of a tangerine). With your hands, form the dough into a small ball. Sprinkle some flour onto it if sticky. ● Flatten the ball onto the surface with your hands so it forms a flat disk (approximately 10cm in diameter).
[Show full text]
Product List Here
PRODUCT LIST April 2021 SIGNATURE LOAVES THE BUKOWSKI Rustic Sourdough - Blended Wheat and Organic Rye (7% rye) We blend our favourite wheat and rye flours to make these loaves tasty, textured and long- lasting. 00 Italian wheat flour, stoneground English rye and malted organic flour, wheat flakes, rye starter, natural sea salt, 24-hour fermentation. Available as a large (1.7kg) or medium (1050g) loaves, sliced (11mm or 15mm) or unsliced POTATO BREAD Semolina Sourdough - Durum Wheat with Potato Beautiful Southern Italian grain gives these loaves a moist crumb and unique flavour; a worthy and versatile white bread Semolina (twice-milled durum wheat flour), natural sea salt, cooked potatoes, Italian starter, 24 hour fermentation Available as a large (1.8kg) or medium (900g) loaves, sliced (11mm or 15mm) or unsliced DELI RYE Light Rye Sourdough - Organic Wheat and Rye (35% rye) A light sourdough with a gentle flavour, perfect for all-day snacks and toasties 100% organic wheat and stone-ground rye flour, rye starter, 24 hour fermentation Available as a large (2kg) or medium (1kg) loaves, sliced (11mm or 15mm) or unsliced THE ORGANIC BRIXTON Modern Sourdough - Organic Malted Wheat and Rye (20% rye) Our latest creation: open-structured with a great crust and outstanding flavour 100% organic stone-ground rye flour and malted organic wheat flour, wheat flakes, rye starter, 24 hour fermentation Available as a large (1.8kg) or medium (1kg) loaves, sliced (11mm or 15mm) or unsliced ANCIENT GRAINS Biblical Sourdough - Cooked Grains, Organic Malted Wheat and Seeds Our most nutritious bread, full of cooked fermented grains and seeds - enough to make you feel evangelical.
[Show full text]
How to Make Aloo Paratha / Potato Stuffed Indian Bread
How To Make Aloo Paratha / Potato Stuffed Indian Bread Potato stuffed Indian flat bread also called aloo paratha in Hindi (amalgamation of two words, parat and atta which means layers of cooked dough) is a very popular breakfast dish in India. This flat Indian bread are made with whole wheat flour, stuffed with boiled potatoes, carom seeds, spices and ghee (clarified butter), cooked on a hot skillet with oil or butter and served with butter, yogurt and pickle. This is my classic family favorite paratha recipe. Every week I make variety of stuffed paratha, the stuffing may vary like spinach, cauliflower and peas. But I love aloo (potato) paratha, they are rich and delicious also I have added ajwain (carom seeds) to it, which makes the paratha more flavorful and aids in good digestion. Apart from that, I added some black salt, sugar and lemon juice, so you can taste all kinds of flavor on every single bite of paratha. Try this easy aloo paratha and let me know how it turned out. You can also serve aloo ajwain paratha with dal makhani or dal tadka . Check out food wine conference and the Idaho potato commision I’m entering this recipe for Idaho Potato Commission’s recipe contest as part of the Food and Wine Conference this summer in Orlando, FL. This conference will take place from July 17 through July 19, 2015. You can also enter to win this recipe contest. Contest deadline is June 20, 2015. How to make aloo paratha Ingredients For the Dough • 1.5 Cups of Whole Wheat Flour • 2 Tsp of Vegetable Oil • 1/2 Tsp of Salt • 3/4 Cup + 2 Tbsp of Warm Water For the Stuffing • 2 Yellow Idaho Potatoes • 1/8 Tsp of Carom Seeds (Ajwain / Omam) • 1/2 Tsp of Ginger Paste • 1/2 Tsp of Red Chilly Powder • 1/2 Tsp of Coriander Powder • 1/2 Tsp of Garam Masala • Pinch of Black Salt (optional) • 1 Tsp of Lemon Juice • Pinch of Sugar • 1 Tsp of Ghee (Clarified Butter) • Salt as needed Method Making of Potato Stuffing • Wash and prick the potatoes here and there with fork.
[Show full text]
Coconut Flour Flatbread
4/13/2019 Coconut flour flatbread - Vegan + Keto + Paleo - Sweetashoney Coconut flour flatbread 4.97 from 82 votes Coconut flour flatbread Ketogenic flatbread perfect as a side to curries or a low carb tortillas wraps. 100% Vegan + eggless + gluten free soft breads. Prep Time Cook Time Total Time 10 mins 5 mins 15 mins Course: lunch Cuisine: American keyword: Coconut flour flatbread Servings: 6 flatbreads Calories: 66kcal Author: Carine Ingredients 2 tablespoons psyllium husk (9g) 1/2 cup coconut flour fine, fresh, no lumps (60g) 1 cup lukewarm water (240ml) 1 tablespoon olive oil (15ml) 1/4 teaspoons baking soda 1/4 teaspoons salt - optional Cooking 1 teaspoon olive oil to rub/oil the non stick pan Instructions Make the dough 1. In a medium mixing bowl, combine the psyllium husk and coconut flour (if lumps are in your flour use a fork to smash them BEFORE measuring the flour, amount must be precise). 2. Add in the lukewarm water (I used tap water about 40C/bath temperature), olive oil, and baking soda. Give a good stir with a spatula, then use your hands to knead the dough. Add salt now if you want. I never add the salt in contact with baking soda to avoid deactivating the leaving agent. 3. Knead for 1 minute. The dough is moist and it gets softer and slightly dryer as you go. It should come together easily to form a dough as on my picture. If not, too sticky, add more husk, 1/2 teaspoon at a time, knead for 30 sec and see how it goes.
[Show full text]
GMIF1014-040 Flour Portfolio Litho 4.Indd
FLOUR MADE TO OUR EXACTING STANDARDS. AND YOURS. • Complete fl our portfolio, including unbleached and unbromated fl ours General Mills Flour • Full line of fl ours for every baking application – from hearty breads to delicate pastries • Quality ingredients that yield exceptional results THE IMPORTANCE OF PROTEIN AND GLUTEN. • Flour is classifi ed by its level of protein • Higher protein level = Higher gluten level • Gluten enhances elasticity and affects texture • Higher gluten levels lead to chewier dough as in pizza and bagels • Lower gluten levels yield tender baked goods like cakes and pastries Flour Protein and Use Chart Cookies, High Protein- Dough Thin Thick Neopolitan Breads & Quick Flour Type Mix Time Pizza Pizza Bagels Bars & Cakes Ratio- Brands Strength Strength Pizza Rolls Breads Crust Crust Brownie Cakes 13.4 - Long All-Trumps™/King Kaiser™ High Gluten High 14.4% 12-14 min. Supreme™/Remarkable™ Mid-High 12.8 - Long High Hi-Power™ Gluten 13.2% 12-14 min. 12.4 - Long Full Strength™ Spring Patent High 12.8% 12-14 min. Superlative™ European Style Med Harvest King™ 12% Med Patent Blend 8-12 min. Gold Medal™ Neapolitan Med King Wheat™ Winter Patent 11 - 12% Med 8-12 min. Big Loaf/Sperry Blossoms™ Med All-Purpose 10 -12% Med Gold Medal™ H&R 8-12 min. Helmet™/Golden Shield™ Sperry™ Pastry 8 - 9% Low Short Cake & Pastry/Cameo Cake 7 - 8% Low Short Purasnow™ Most Popular Flours Unbleached Unbromated Flours Protein Unit Protein Unit GMI Treatments* Brand Description GMI Treatments* Brand Description Level Weight Levels
[Show full text]
Commercial Breads
Grains of truth about COMMERCIAL BREADS Definitions Nutritional value Bread, called the staff of life, differs greatly in All breads are nutritious—some more so than size, shape, texture, appearance, and flavor. Yeast others. The 2005 edition of the U.S. Dietary Guidelines breads come in a variety of shapes, including for Americans recommends enjoying five to ten flatbreads such as pita or focaccia, buns, rolls and ounces daily of bread, cereal, rice and pasta loaves in the form of hearth or pan breads. (depending on age, gender and activity level) – with half coming from whole grains. They are a major Pan breads: These can be made from white source of complex carbohydrates (starches), fiber, iron flour, whole wheat, or a combination of flours. They and B vitamins and are generally low in fat. are baked in loaf pans for a softer crust. Pan breads may include coarse-textured home-style, richer Keep in mind that serving sizes are equal to premium, and buttery split-top breads. one-ounce and therefore relatively small. One slice of bread weighing one-ounce is a serving, so a sandwich Hearth breads: Baked directly on the hearth would provide two servings. for crispier crusts, some white hearth breads include French, Italian and Vienna bread. The dietary guideline also recommends at Whole wheat bread: This bread is made least 45 to 65 percent of daily calories come from entirely from whole grain wheat flour, which contains carbohydrates, 20 to 35 percent from fat and 10 to 35 all the components of the wheat kernel—the germ, percent from protein.
[Show full text]
Production of Whole Wheat Bread with Good Loaf Volume'
Production of Whole Wheat Bread with Good Loaf Volume' C. S. LAI' 3 A. B. DAVIS, and R. C. HOSENEY ABSTRACT Cereal Chem. 66(3):224-227 A reconstituted whole wheat bread (containing 16.3% bran plus 12.7% was included in the baking process. Addition of a high level of enzyme- shorts) with a loaf volume equal to the control was obtained by allowing active soy flour eliminated the need for the no-yeast sponge stage. Certain indigenous lipoxygenase (soaking the nonflour milling fractions) or added salts and surfactants were found to improve loaf volume. In this system, lipoxygenase (enzyme-active soy flour) to oxidize the glutathione from the compressed yeast was superior to instant dry yeast for maintaining constant germ and using optimum absorption. Because lipoxygenase requires bread quality. oxygen to function and yeast consumes oxygen, a no-yeast sponge stage Demand for whole wheat bread has increased considerably in Response Surface Study the last few years because of its better nutritional image and an A central composite rotatable design of the Box-Wilson type increasing preference for its organoleptic characteristics was used (Cochran and Cox 1957). (Pomeranz 1977, Rogers and Hoseney 1982). The loaf volume of whole wheat bread is substantially smaller than that expected No-Yeast Sponge Breadmaking Process solely from the dilution of gluten by nonflour material (Pomeranz Part of the formula water (which may contain a variable amount 1977, Rogers and Hoseney 1982). This problem makes the of salts) was added to the whole wheat flour or meal (containing 4% production of whole wheat bread with the same loaf volume as nonfat dry milk, 1% enzyme-active soy flour, 6% shortening, and white bread more expensive because of the extra flour required 0.5% SSL; all percentages based on total amount of flour) and (Rogers and Hoseney 1982).
[Show full text]
Pasta Technology for High Quality Flour Pasta Agenda
Pasta Technology for High Quality Flour Pasta Agenda 1 Introduction & Influence of Raw Material 2 Dough Preparation 3 Drying Process 4 Innovation in the Pasta Processing 5 Summary 2 | © Bühler | Pasta Technology for High Quality Flour Pasta Production of Pasta – Focus on Dough preparation Up-stream processing Cleaning / Milling / Classifying Semolina or flour Dosing Water Additives Dough & Mixing Structure development Extrusion Drying & Drying Structure stabilsation 3 | © Bühler | Pasta Technology for High Quality Flour Pasta Raw Materials in Pasta Processing. Wheat Triticum Durum Titricum Aestivum Durum Wheat Hard Wheat (Bread Wheat) Soft Wheat (Cookie Wheat) Gluten free Cereals Pseudo Cereals Pulses Rice Amaranth Buckwheat Peas Lentils Maize Millet Quinoa Beans Chickpeas 4 | © Bühler | Pasta Technology for High Quality Flour Pasta Process know-how from grain to pasta. Properties of the raw material wheat influencing pasta quality. Grain properties affecting pasta quality (Improvements achievable in wheat supply chain) Wet gluten quantity and quality Cooking quality Kernel virtuousness White spots (only for Durum) Yellow pigment content Colour of pasta Semolina / flour properties affecting pasta quality (Improvements achievable in milling processes) Ash content / extraction rate Red-brown colour of pasta Narrow and fine granulation Homogeneity of pasta Brown and black bran particles Brown and black spots Damaged starch content Stickiness of cooked pasta 5 | © Bühler | Pasta Technology for High Quality Flour Pasta Pasta Semolina & Noodles Flour. Finished Product Quality Influences. Uneven Granulation Uneven Vitreosity Ash Content 1.0 0.9 Brownness Ash content % contentAsh 0.8 0.7 0.6 0.5 WHITE SPOTS Extraction rate % ROUGH PASTA SURFACE 6 | © Bühler | Pasta Technology for High Quality Flour Pasta Pasta Raw Materials.
[Show full text]
Sched Bread DAIRY EGGS NUTS WHEAT/ GLUTEN SOY CORN SEEDS * Notes Ingredients
WHEAT/ Sched Bread DAIRY EGGS NUTS SOY CORN SEEDS * Notes Ingredients GLUTEN Bread Flour, Whole Wheat Flour, Oats, Blueberries, Light Brown Sched Blueberry Oatmeal Sandwich ✓ Sugar, Salt, Yeast Sched Carolina Sourdough ✓ Whole Wheat Carolina Grown Flour, Whole Wheat Flour, Salt Sched Challah ✓ ✓ ✓ Bread Flour, Butter, Sugar, Eggs, Buttermilk Powder, Salt, Yeast cinnamon chips Bread Flour, Butter, Eggs, Milk, Sugar, Salt, Yeast, Cinnamon Sched Cinnamon Chip Brioche ✓ ✓ ✓ ✓* contain soy lecithin Chips Sched Country French Sourdough ✓ Bread Flour, Whole Wheat Flour, Salt Sunflower Bread Flour, Whole Wheat Flour, Oats, Sunflower Seeds, Sched Country Multigrain Sourdough ✓ Sesame Sesame Seeds, Flax Seeds, Salt Flax Bread Flour, Honey, Apple, Pumpkin Seeds, Dried Cranberries, Sched Cran-Apple Pumpkin Seed ✓ Pumpkin Salt, Yeast Sched Cranberry Pecan French ✓ ✓ Bread Flour, Pecans, Dried Cranberries, Salt, Yeast Sched French Baguette ✓ Bread Flour, Salt, Yeast Sched French Batard ✓ Bread Flour, Salt, Yeast Sched Honey Wheat ✓ Whole Wheat Flour, Bread Flour, Honey, Salt, Olive Oil, Yeast Sched Naan ✓ ✓ Bread Flour, Buttermilk Powder, Olive Oil, Salt, Yeast Sched Old World Sourdough ✓ Bread Flour, Salt, Yeast Sched Organic 100% Whole Wheat ✓ Organic Whole Wheat Flour, Honey, Olive Oil, Salt,Yeast Organic 100% Whole Wheat Organic Whole Wheat Flour, Honey, Olive Oil, Oats, Sunflower Sched ✓ Sunflower Multigrain Seeds Sched Organic Spelt ✓ Spelt Flour, Honey, Salt, Yeast Sched Organic Spelt w/ Raisin ✓ Spelt Flour, Raisins, Honey, Salt, Yeast Bread
[Show full text]