Navajo Flatbreads | Bread Recipes | Jamie Oliver Recipes (2024)

FAQs

What flatbread is chewy in texture and has a pocket in it? ›

Pita bread originated from the Middle East and has been a staple food for people in Greek and Mediterranean culture. What's so special about this pocket flatbread is its semi-dry exterior with a chewy texture. It also boasts higher protein and fiber content than other grain products.

A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread.

Of course you can make toast from the flatbread. You can sweeten instead of salting to get a sweet and good dish.

Pita, also Pitta, breads, also called Arabic bread, balady, shamy, Syrian bread, and pocket bread, are circular, leavened double-layered flat breads that originated in the Middle East. It is prepared with flour, water, baker's yeast, and salt.

Common issues for pita that does not puff up in the oven is the result of dough that is improperly proofed, dough that is too dry, dough that was not rolled thin enough or baking at too low of a temperature.

Frybread (also spelled fry bread) is a dish of the indigenous people of North America that is a flat dough bread, fried or deep-fried in oil, shortening, or lard.

Not necessarily. While different doughs vary nutritionally, flatbread is generally just unleavened bread. In other words, bread dough that was not made to rise. Flatbreads may look smaller, but if it's the same dough, the nutritional contents are identical.

Flat breads are made throughout most of the world. Examples are pita (from the Middle East), chapati and naan (India), tortilla (Mexico) and focaccia (Italy). The bread may be leavened (have a raising agent of yeast or sourdough) or unleavened.

A wrap is a culinary dish made with a soft flatbread rolled around a filling.

Preheat the oven to 350F. Arrange flatbreads on a baking sheet. Spread each flatbread with your magic touch and top with protein and 2 cups of fruit and veg. Bake for 10-15 minutes or until golden.

Why does flatbread puff up? ›

The carbon dioxide gas released by the process of fermentation gets trapped in the sticky, elastic dough, causing it to “puff up" or rise. This can take a while, though, which is why you need patience when you're baking bread!

Serve the flatbreads while still soft and warm. Once cold, they won't be quite the same. But they can be recycled by tearing them into pieces, brushing with a little oil, then crisping them up in a hot oven (at 220°C/Gas Mark 7) to make dipping chips, or flat croûtons for soups and salads.

Why is my flatbread dry? Your flatbread may have dried out during the proofing process or even during cooking. Keeping the dough soft and moist at all stages is key. That is why the dough should always be covered while it rises and proofs.

Pita bread is a pocket-flatbread, and it is very common in many middle-eastern countries and here in Israel. We often eat pita when we BBQ (we put meat in it), with hummus, or as sandwich. And, in the spirit of the bread-and-soup contest, pitas are often eaten along a thick soup or a gravy.

While there are many types of French bread, some of the most popular kinds—like baguettes and boules—have an extremely crusty exterior and a chewy crumb, making them perfect for tearing, dipping or slathering with butter. It's not uncommon for these breads to require a lengthy preparation process.

Traditional pita bread is a round bread with a pocket in the middle. Pita bread must be cooked in ovens that can get extremely hot (at least 700° F). The pocket in a pita is made by steam, which puffs up the dough during the baking process.

Alveoli. This is the name for the holes in the crumb. These are really air pockets that are formed during mixing and they expand during fermentation and baking.