10/7/2023 0 Comments Jewish flat bread![]() They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use.įlatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. ![]() Many flatbreads are unleavened, although some are leavened, such as pita bread.įlatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. Can be refrigerated or frozen, with appropriate reheating.A flatbread is a bread made with flour water, milk, yogurt, or other liquid and salt, and then thoroughly rolled into flattened dough. The time depends on how thick and moist your bread is how your oven is constructed, and how hot the oven is.Īllow to cool, flatten, store in plastic bags. We try to achieve the effect by using the bottom rack of the oven using a pre-heated pizza stone or baking sheet transferring the bread to the hot stone or sheet and baking for about 4 minutes–when the bread has “popped” and browned ever so slightly on the edges or top. The bread is put on long paddles (same as pizza) and deployed in the oven until it puffs and browns slightly on top. Middle Eastern bread ovens are cavernous affairs (even wood-fired from time to time) and are very hot, with a very hot floor. Now the interesting part: baking the bread. Set aside, covered, for another 10 minutes. On your lightly floured working surface, squash a ball flat and round with your hand and then roll out, flipping and turning, a round of the desired thickness–less than 1/4 inch thick and about 5 inches across. ![]() ![]() Place balls on a lightly floured surface a few inches apart, cover and let rest for 10-15 minutes. Put pizza stone or baking sheet in oven on lowest rack remove any other racks to ease access, pre-heat oven to 450. ![]()
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