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.

Flat sandwich bread