Ancient Egyptians invented flatbread 14,000 years ago using wild einkorn wheat—5,000 years before they built the pyramids.
Flatbread
Discover the delight of this tender flatbread, crafted to be the ultimate companion for your favorite fillings, whether it’s a hearty burrito or a savory curry dip! Made with simple ingredients like flour and yogurt, this versatile bread boasts a wonderfully chewy texture that elevates any meal. Get ready to wrap, dip, and enjoy every delicious bite!
Prep
10
min
Cook
15
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 18g (1Tbsp) Minced garlic (0.64 oz)
- 25g Green onion (0.88 oz)
- 25g (2.5Tbsp) Chopped green onion (0.88 oz)
- 380ml Water (12.8 fl oz)
🥛Dairy & Eggs(1)
- 10g (1Tbsp) Melted unsalted butter (0.7 tbsp)
🫙Pantry Staples(3)
- Cooking oil
- 200g All-purpose flour (1.6 cup)
- 3g (1tsp) Sugar (0.01 cup)
🧂Spices & Seasonings(1)
- 3g (1tsp) Salt (0.11 oz)
👨🍳 Instructions
- 1
Add water little by little to adjust the consistency.
- 2
Mix well until there are no lumps of flour.
- 3
Heat cooking oil over medium heat.
- 4
Based on small ladle, after pouring 2 ladle, draw a circle with a ladle and spread it wide.
- 5
Gently press the edges and turn them over.
- 6
When air pockets start to form, increase the heat to medium to create larger air pockets.
- 7
Turn frequently to spread the heat evenly.
- 8
Pat the air pockets to keep growing.
💡 Pro Tips
- ✓Heat your cooking oil to 325-350°F before adding batter because this temperature creates immediate steam pockets that form the characteristic air bubbles without burning the exterior.technique325-350°F
- ✓Add water gradually at 15-20ml intervals while mixing to achieve 65-70% hydration, which creates the optimal gluten network for stretchy, pliable flatbread without tearing.ingredient65-70% hydration
- ✓Increase heat to medium-high (375-400°F) only after initial air pockets form because the steam inside needs 212°F+ to expand rapidly and create larger bubbles.timing375-400°F
- ✓Turn the flatbread every 15-20 seconds during the puffing stage to prevent moisture from condensing on the cool side, which would collapse the steam pockets.timing15-20 seconds
- ✓Use a flat-bottomed ladle or spatula to gently press air pockets because concentrated pressure maintains internal steam pressure while preventing rupture of the gluten membrane.equipment
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