Thin and soft yeast flatbread cooked on a hot griddle or skillet.
about 104 degrees F, any warmer and you will kill the yeast
whole, 2% and skim all work, warmed in microwave until the chill is gone
or bread machine yeast
granulated white sugar
of all-purpose flour
bread flour also works here
Add warmed milk, water, oil, yeast, and sugar to the bowl of a stand mixer.
Add the dough hook and mix.
Let stand for a few minutes.
Add salt and mix well.
Add the flour and continue mixing with dough hook until all the flour is absorbed.
If the dough is still sticking to the sides of the bowl, add flour 1 tablespoon at a time until the dough comes together as a ball sticking to the bottom of the bowl.
Once the dough is a cohesive ball, continue kneading until dough is soft and smooth. About 5 minutes.
Remove dough from hook and place some oil in the bowl.
Roll dough around to coat the entire dough ball with oil.
Cover bowl and set aside until dough has doubled in size. This will take 1 to 2 hours depending and temperature and humidity.
Once the dough has doubled in size, deflate dough and place on a lightly floured work surface and cut dough into 16 equal sized pieces.
Roll each piece in a ball and set aside on a floured surface.
Cover dough balls with a kitchen towel and allow to rest for 15 to 30 minutes.
While waiting for the dough to relax, preheat an electric griddle to medium heat. A skillet on the stove top can be used, but wait until dough is ready before preheating skillet on the stove.
Once the dough has relaxed, roll each ball into thin circles. Make them as thin or thick as you wish, I prefer them about 1/16 to 1/8 inch thick.
Place dough onto hot cooking surface and let it sit without disturbing until it is covered in bubbles and starts to puff.
Gently lift an edge to see if there are golden brown spots, if there are, go ahead and flip it.
Continue cooking until the second side also has golden brown spots. This takes 2 to 3 minutes per side.
Once cooked, removed to a clean kitchen towel to allow to cool.
I stack them until they are all cooked.
Once cooled, place into an airtight container.
Any flatbreads that will not be eaten that day, place in the freezer to retain freshness.
Nutritional data varies by recipe calculators, if this information is vitally important to your specific diet, please verify with your own calculator.
Easy Flatbread https://peartreekitchen.com/soft-homemade-flat-bread/