I am a novice bread maker. When I attempt to bake bread the results are usually acceptable, but it is a surprise when they turn out exceptionally well. I tried my hand at baking flatbread and I am very pleased with how they turned out. I consulted several naan recipes to get ideas for ingredients and procedures.
The dry ingredients I used were:
- 1 cup whole wheat flour
- two cups+ whole wheat pastry flour
- 2+ teaspoons dry yeast
- 1/2 teaspoon baking powder
- 1 teaspoon sugar
- rounded teaspoon kosher salt
- dash of garlic powder
- dash of onion powder
The wet ingredients were:
- approximately 2 tablespoons olive oil
- 1 1/4 cups warm milk
- 4 rounded tablespoons powdered cultured buttermilk (mixed into the warm milk)
- heaping teaspoon garlic paste
After mixing in the stand mixer and kneading using the dough hook, the ball of dough was lightly oiled and allowed to rise, covered, for a couple of hours.
I rolled out the dough into rounds (sort of) about 1/4 inch thick. I scattered caraway seeds and sauerkraut on top of a couple of the rounds, and ajwain seeds (carom) and kasoori methi (dried fenugreek leaves) on the other two. The toppings were pressed into the dough with the rolling pin and the dough was pricked a few times with a fork. The flat breads were cooked on one side in a dry skillet.
The flatbreads were then transferred to a baking tray and the tops were cooked in the oven under the broiler.
As usual, because of my propensity to multitask, the flatbreads were almost overdone. But after brushing the tops with butter they were soft, delicious and perfectly done. I’m pretty excited about the endless possibilities. I’m thinking pizza. I’m more of a thin crispy crust guy, but I’m flexible.