I have stopped buying flatbreads as they aren’t difficult to make and the taste of homemade ones are undeniably better. Moreover, commercial breads with all its additives always gives me tummy cramps. This is the best solution and I get to fry them up on an ungreased skillet.

As I am trying to cut down on my wheat intake, I worked on varying ratios of potato starch (not flour) to wheat before I settled on 1:1. Using that ratio, the flatbreads turn out lighter and not so heavy going compared to a 100% wheat flatbread. It also has a bit of a chew to it which I like. Because it is a 1:1, starch to gluten, it makes rolling the flatbread out so much easier so this a good recipe for those making flatbreads for the first time.  No yeast is used as I want this to be a quick bread. I have used baking powder instead for lightness. Don’t leave that out. I tried the recipe with and without, baking powder gives it a definitive lightness.

There are many ways to use these flatbreads.  As wraps, pita pockets, … use it in place of traditional flatbreads to complement your meals. I have since use these flatbreads for my Gyros. They are definitely sturdy enough to hold all the goodness found in Greek gyros. Click the link, for my Greek Gyros recipe.

Potato And Wheat Stovetop Flatbreads

Prep: 10 minutes
Cook: 15- 25 minutes
Inactive: 20 minutes
Level: Moderately easy
Makes: 10  ~7″ (18cm) flatbreads
Oven Temperature:
Can recipe be doubled? Yes
Make ahead? Dough balls can be made and refrigerated the night before. Flatbreads can be reheated.

Ingredients

~ 1 cup all-purpose/plain flour
~1 cup potato starch (not potato flour)
~2/3 teaspoons baking powder
~1/2 teaspoon salt
~ 2/3 cup milk (cold or room temperature)
Extra ~1/4 cup potato starch for rolling flatbread

Method

The dough
1. Whisk all the dry ingredients together to mix. Don’t use the extra ~1/4 cup potato starch here.
2. Add all of the milk. Either with your food mixer (dough hook) or hands, form into a smooth, very slightly sticky dough. ~ 10 minutes.  Add by the 1 Tablespoonfuls, milk or all-purpose flour/potato starch if required.
3.  The kneaded dough should not be too terribly sticky. A little dough might stick to your fingers and that is fine. It will feel different from a 100% wheat dough. There is an almost silky touch to it.
4.  Divide dough into 10 and roll into balls. Do not let the dough dry out so as you divide and roll, place them quickly in a container with the lid on.
5.  Let the dough rest for at least 20 minutes. If not working on them after that time, keep it in the refrigerator (up to a day).

Rolling and frying

Prep your work station and heat up your skillet (cast iron is best) to medium high. Size of skillet should fit the size of the rolled out dough. You will be rolling and frying the flatbread at the same time. This process will take ~15 -25 minutes depending on your skill level at rolling out round (or almost round) dough.

– Rolling
1. On your work station, you will need:
– a surface for rolling (use a cutting board or silicon baking sheet for easy cleanup)
– rolling pin
– small dish to fit a dough ball. Fill that with ~1/4 cup of potato starch

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2. To prevent dough balls from drying out, always keep them covered.
3. Remove one dough ball, place it in the little dish of potato starch and coat it generously with potato starch.
4. Place on work station. Push down on it to flatten.
5. To roll, place rolling pin in the centre and roll away from you.
6. Place rolling pin back in the centre and roll towards you.
7. Pick up the dough and turn it 90 degree to the left.
8. Repeat rolling process above. Then flip the dough over.
9. Repeat rolling process until you get an ~7″ (18cm) dough.

Frying
1. To test if your frying pan is hot enough, flick some water onto the skillet, if the water sizzles immediately, it’s hot.
2. Flip the rolled out dough into the skillet.
3. After less than a minute, little air pockets will form on the entire surface of the dough. Now, flip the dough over.

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 4. After less than 20 – 30 seconds, the dough will start to balloon in various areas. To encourage this, hold down the edges of the flatbread with your spatula. This helps create that pocket in your flatbread, important if you intend to use it as pita pockets. If there is a puncture in the dough, the entire dough may not balloon up, that’s fine.

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5. The flatbread is pretty much cooked at this stage. Remove immediately into a lidded container that has been lined with a tea towel. *

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6. Cover the flatbread with the tea towel and place the lid on.
7. Continue process with remaining dough.
8. To store and reheat, scroll down to ‘Tips’ below.
*  Enclosing those flatbreads in a tea towel is important. I omitted doing so once. The flatbread became a bit gummy and as such the ‘pockets’ that were previously in the flatbreads were ‘gummed’ shut.

Tips

Storing and Reheating Flatbreads

– To store: Keep flatbread enclosed in the tea towel and in lidded container. Store in the refrigerator after 2 hours especially if you live in an area with high humidity as the dampness within the container will encourage flatbread to spoil. Will keep in the refrigerator up to 3 – 4 days.

– To reheat: Dip fingers in water and dampen the flatbread. Either microwave for 10 seconds or throw it on a hot skillet to just warm through. Keep wrapped in tea towel and lidded container to keep warm (and soft) until required.

WHAT’S COMING UP NEXT?

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