Thanks for taking the time to comment and let me know! Absolutely delicious, and now I have my friends making them too! I think I have to agree with one of the commenters that Only you could make it look simple. Thanks! These were delicious. i’m excited to try replacing some of the bread flour with whole wheat. Good luck! So easy and delicious.  This turned out so nice. I also only add just enough flour for the dough to form correctly, instead of dumping it all in. Heck I don’t have the time to make them anymore. I live in Idaho with my husband, 5 kids, and selection of weird farm animals. It is best served the day it is made but can be reheated gently the day after, if needed. It’s slightly thinner and a bit softer than the naan (so it bends easier) and has a completely different taste than the soft wrap bread (since the soft wrap bread has a potato base). Add 1 more tablespoon of olive oil. I LOOOOVE making chicken gyro sandwiches, so these are perfect! I looked up recipes, and yours, by and far, looked the easiest, especially with the photos. I’m glad a got a few pita out of the mix, because it was another thing i wanted to learn to make at some point, but the problem is i’m not exactly sure how i did it. Yeast: also, if you want to use active dry yeast instead of instant, let the yeast proof in the sugar/water mixture until it is bubbly and foaming before proceeding with adding the other ingredients. This turned out really well! Thanks for sharing! Very easy to make. These turned out nicely but i have a question. Mel, thank you so much for such a fantastic recipe. There is no specific time duration when reheating this leavened bread. Lightly grease a baking sheet; sprinkle with cornmeal. ), easy to make and perfect for souvlaki.I love it. We really do capitalize on the simple pita pizza thing (throw it under the broiler with all the toppings for a minute or so and you are good to go) as well as rolling up our favorite sandwich fixings for lunch.  Also, I’m new to all this cooking stuff – what’s the difference between active dried yeast and instant yeast? I’m making this no and using active dry yeast. I’ll definitely be making again. Head straight to the recipe. It was set to 300. Great recipe! And I was wondering could it be possible to make it whole wheat? Maybe my griddle a little hotter? Well, that is what my Grandmother told my mother. So fun and delicious!! Flatbread is yummy. When the griddle/skillet is hot, cook the flatbread for 2-3 minutes on the first side until it bubbles and puffs. Has anyone tried putting the dough in the fridge yet? To make the celeriac slaw, mix the celeriac with the yoghurt, garlic, cumin and lemon juice. Thanks. You just have to make sure you remove it right away when it becomes warm and soft.If you want to reheat them using a microwave, make sure you adjust the intensity in low power or 160 C / 320 F for less than a minute. Moist, pliable, AWESOME. It is nice and thick, soft and pliable. Mel-If I use active dry yeast is it the same amount as the instant or am I supposed to use more? I made my fifth try at it today. I miss read it and used all milk I cannot wait to make these! Erin – Usually you use a bit more active dry when replacing for instant yeast. I used 425g bread flour, 120ml Milk, 170ml water, made a fantastically soft, chewy wrap for souvlaki gyros. I would never think to make something like these homemade, but they seem pretty darn simple! 🙂, This one looks easy enough. Every time I make this or the naan, I get them rolled out into a nice thin circle, but as soon as I pick them up to put them on the griddle, they shrink to about 1/2 the size of the original circle. Do you knead it again between steps 3. and 4.? I’ve made my own tzatziki sauce and Greek chicken go go with them. It was SO good. Have you ever made homemade tortillas? Hi Mel – I tried making this flatbread today. Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. I think this dough needs to be well hydrated and even a little sticky to the touch for it to remain soft and pliable when cooked. Yummy! I would love to make these for my fiance’s birthday, but I don’t know that I will have time to do everything in one go. Mah. My husband just caught me rubbing one on my face, they are so soft. Oh yes!! I included a few simple step-by-step photos of rolling and cooking the flatbread. 🙂. I’ve never had much luck with breads but after reading your yeast tutorial and following your very detailed instructions I had my first success! Nice and soft and they keep forever in the fridge and reheat well. Hi, I’m a nigerian. Thanks for the great tutorial. Had one today with hummus, still soft and not dried out. I just ate a “second-day-old” one as a sandwich with egg whites and veggies inside, and it was just as good as the rest of the batch made yesterday. I recently saw a commercial from Panera Bread for their flatbread sandwiches and they looked really yummy. I used all purpose flour- King Arthur- and they were perfect In each countries, they have their version of flatbread, and they use it for their sandwiches such as shawarma, falafel or gyrus.

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