Incredible 5-MINUTE Garlic Flatbread Recipe - Spain on a Fork (2024)

FAQs

Why is my flatbread hard? ›

If your flatbreads are too dense, it's probably because you did not knead the dough enough. Make sure your dough looks completely smooth after kneading. You should also make sure that your baking powder is still viable or your flatbread will not rise as they bake and will turn out dense and hard.

Instructions: 200°C/Fan 180°C/ Gas 6 14-16 mins Place flatbread on a baking tray on the middle shelf of a pre-heated oven. Cook until golden yellow in colour.

Place the frozen Flatbread on the preheated baking sheet and bake for 20-25 minutes, or until the edges are a deep golden brown. For a crispier crust, put Flatbread directly on the center of the rack. 4. Cool for 1-2 minutes and enjoy!

In the oven: Preheat oven to 200° or Warm setting. Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.

The point of kneading dough is to help strengthen the gluten in it. Gluten is what gives your bread; it's structure and texture. Gluten that is not strong enough results from under kneaded dough, whereas gluten that is too tight results from over kneaded dough.

Make the most of a covered skillet

Allow the flatbread to heat up for several minutes until it is warm and soft. Then, remove the lid or aluminum foil cover to allow the crust to crisp up and become slightly browned. This will give your flatbread a fresh-from-the-oven taste and texture.

Oven: Preheat your oven to 350°F (175°C). Wrap the garlic bread in foil, making sure it's sealed tightly. Place the wrapped garlic bread on a baking sheet and bake for 10 to 15 minutes, or until the bread is warm and crispy.

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

Cooking Directions using conventional ovens:

Preheat oven to 425 degrees F. Remove Flatbread from box. Remove Flatbread from plastic bag. Place thawed Flatbread directly on your oven rack.

Does flatbread have to be cooked? ›

Traditionally, flatbread is basically unleavened bread, which is made without yeast. Flour, water, and salt are the main ingredients. It's rolled out flat and cooked, usually in a brick oven.

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.

The flour could have too low a protein content, there could be too much salt in the bread recipe, you did not knead it or leave it to proof long enough, or you could have killed the yeast by leaving the dough to rise in a place that was too hot.

One mistake often results in dry and hard bread is over-baking. Set your oven at the shortest time of the recipe and check if the bread is fully baked when the oven stops. You can check by tapping on the bottom side of the bread. Also, ensure the correct temperature while bread making.