5 Minutes Ready! Quick and Easy Flatbread Made With Batter! No Kneading! No Oven!
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5 minutes ready flatbread! Quick and Easy Flatbread made with Batter! No Kneading! No Oven! No hand touching during making.
Recipe: 4-5 flatbread
150g. All purpose flour
1/2 tsp. Salt
1/2 tsp Sugar
240ml. Water (room temperature)
1 1/2 tsp(8g) Oil
Tip:
* Make sure to keep pressing the edges of the bread with spatulla, so it can puff up.
* Add water in 2-3 times to prevent lumps in the batter.
* Heat on medium low heat, close to medium heat, if you want to make big bubbles later turn the heat to medium heat.
* Cover with a towel when done, the Flatbread can be used as a pita bread for sandwich.
■I also created a Chocolate Flatbread link as below:
■Tool link:
♡Cusimax Hot Plate Electric Burner
Thank you for watching!! Hope you enjoy making it as well.
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#flatbread #flatbreadrecipe #nokneadflatbread #noovenflatbread #howtomakeflatbread #littlesugarkitchen #asmr #easyrecipe #deliciousflatbread #easyandquickflatbread
Hamurla Yapılan Hızlı ve Kolay Gözleme
Snabbt och enkelt tunnbröd gjort med smet
Pan plano rápido y fácil hecho con masa
Rask og enkel flatbrød laget med røre
خبز مسطح سهل وسريع مصنوع من الخليط
Pain plat rapide et facile fait avec de la pâte
לחם שטוח מהיר וקל עשוי בבלילה
त्वरित और आसान फ्लैटब्रेड बैटर के साथ बनाया गया
Flatbread Cepat dan Mudah Dibuat Dengan Adonan
Focaccia facile e veloce fatta con la pastella
ねり粉で作られた素早く簡単なフラットブレッド
반죽으로 만드는 빠르고 쉬운 플랫 브레드
Rask og enkel flatbrød laget med røre
Pan plano rápido y fácil hecho con masa
Snabbt och enkelt tunnbröd gjort med smet
Hamurla Yapılan Hızlı ve Kolay Gözleme
Delmira cooking | J'odore | Emojoie cuisine | Nino's home | Hidamari cooking | Cooking tree | Qiong cooking | Cooking see | Bon Appétit | tasty | So tasty | So yummy | Thy Than | Cooking channel
Garlic naan in a cast iron skillet — tawa-style (no yeast, no oven)
Thanks to HelloFresh for sponsoring this video! Use code 80ADAMRAGUSEA to get $80 off across five HelloFresh boxes, including free shipping on your first box:
Yeast + chemical leaveners:
***NO-YEAST RECIPE, MAKES 4 NAAN***
Dough:
2 cups (250g) all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon double-acting baking powder
2 tablespoons oil
1/2 cup (100mL) milk or water, plus more as needed
1/4 cup (60g) yogurt (ideally with live cultures)
Toppings:
grated garlic
fresh chopped cilantro
melted butter (if using unsalted butter, also top the finished naan with a little more salt)
Combine all the dough ingredients and knead — adding additional milk/water as needed — until you have a dough that is soft, springy, and only a little sticky. Oil the dough ball, cover it and leave it for at least a half hour, but ideally for several hours. (I suspect additional fermentation will occur over those hours if you use a yogurt with live bacterial cultures.)
Knead the dough again right before baking, and divide it into four balls. Get a well-seasoned cast iron skillet heating (medium heat is the right temp on my stove, but you'll have to experiment). Roll out a naan just shy of the thinnest you can make it, top with some grated garlic and chopped cilantro and roll the toppings into the dough. Immediately before baking, flip the dough around and slightly wet the bottom side with water.
Press the dough wet-side-down into the hot skillet. If your heat and dough are right, you should have a few bubbles within two minutes, and the edges should be looking dry and cooked. (Another clue I use about when to flip is to smell for the first hint of anything burning.) When you think the first side is cooked, invert the pan over your burner. (The starch paste on the bottom of the dough should make it stick securely to the skillet.) Turn your heat higher and brown the top side of the dough until the bubble peaks are starting to burn, but before the whole top looks cooked — you want much of the surface to still look doughy.
(If you have an induction stove, or you just don't want to do the risky pan-inversion maneuver, you can simply flip the naan and cook the top side directly on the pan, but flip it back around before the top looks fully cooked. You want some doughy surface.)
Flip the pan back around and take it off the heat. Brush the naan with melted butter and maybe sprinkle on some salt, then use a spatula to scrape the naan out of the pan. Give the pan a quick wash and dry before you bake the next loaf.
***YES-YEAST RECIPE, MAKES 4 NAAN***
Dough:
2 cups (250g) all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon dry yeast
1/2 teaspoon double-acting baking powder
2 tablespoons oil
1/2 cup (100mL) milk or water, plus more as needed
1 tablespoon yogurt (ideally with live cultures)
Toppings:
grated garlic
fresh chopped cilantro
melted butter (if using unsalted butter, also top the finished naan with a little more salt)
Combine all the dough ingredients and knead — adding additional milk/water as needed — until you have a dough that is soft, springy, and only a little sticky. Oil the dough ball, cover it and let it rise for at least an hour.
Knead the dough again right before baking, divide it into four balls, and let them proof for about 15 minutes. Get a well-seasoned cast iron skillet heating (medium heat is the right temp on my stove, but you'll have to experiment). Roll out a naan just shy of the thinnest you can make it, top with some grated garlic and chopped cilantro and roll the toppings into the dough. Immediately before baking, flip the dough around and slightly wet the bottom side with water.
Press the dough wet-side-down into the hot skillet. If your heat and dough are right, the edges should be looking dry and cooked within two minutes, and the dough should have puffed up a bit though I rarely get large bubbles with the yeast version of this dough. (Another clue I use about when to flip is to smell for the first hint of anything burning.) When you think the first side is cooked, invert the pan over your burner. (The starch paste on the bottom of the dough should make it stick securely to the skillet.) Turn your heat higher and brown the top side of the dough until the bubble peaks are starting to burn, but before the whole top looks cooked — you want much of the surface to still look doughy.
(If you have an induction stove, or you just don't want to do the risky pan-inversion maneuver, you can simply flip the naan and cook the top side directly on the pan, but flip it back around before the top looks fully cooked. You want some doughy surface.)
Flip the pan back around and take it off the heat. Brush the naan with melted butter and maybe sprinkle on some salt, then use a spatula to scrape the naan out of the pan. Give the pan a quick wash and dry before you bake the next loaf.
Easy Flatbread Recipe - Quick Campfire, Camping & BBQ Bread Recipe
Hey, welcome to my Easy Flatbread Recipe video!
It uses just THREE store cupboard ingredients and taste GREAT!
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Makes 4 flatbread, each about the size of a dinner plate
Ingredients:
1 mug of plain flour
Pinch salt
1-2 tbsp oil (I used olive but feel free to use a milder oil as it could be tasted in the final bread)
Warm water (cold will do) - as much as necessary to bring the mix together as a dough.
Directions:
In a bowl or large ziploc bag mix all the ingredients together until you have a dough.
Split the dough into 4 and roll each out to a thin round. I used a rolling pin but a wine bottle will also work!
Place on a hot BBQ grill, griddle pan or dry frying pan and cook until bubbles appear on the surface of the flatbread.
Turn over and cook the other side.
Keep turning back and forth until it is cooked, has nice grill lines and no longer looks at all 'doughy'.
Until next time, happy camping!
Jane x
PS want to work with me? You can contact me at hello@hedgecombers.com
EASY BBQ Chicken Flatbread on the Griddle! | CJ's First Cooking Show | Blackstone Griddle
CJ is here to give you a lesson. A lesson in flavor. This BBQ Chicken Flatbread recipe is an easy way to feed even the pickiest eaters in your family!
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Cook Anything, Anytime, Anywhere.
Chef Nate's Top 4 Easy Flatbread Recipes! | Cook Eat Repeat | Blackstone Griddle
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Flatbreads are an easy and delicious way to make a filling meal quick! Chef Nate is going to teach you his 4 favorite flatbread recipes for an easy weeknight meal. See more Nate here --
RECIPES:
Chicken and Artichoke Flatbread
Chicken Sausage Gumbo Flatbread
Steak, Arugula and Balsamic Flatbread
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My Favorite Flatbread for Kebabs - Soft and Leavened Lavash
Lavash is one of my favorite breads because it's so easy to make with just a large pan and staple ingredients. It's great for breakfasts, for quick sandwiches, wraps but most importantly for kebabs.
I've made video for a no yeast, easy version of lavash (link to the video below) and today we are making the leavened version which is soft, chewy, little bit fluffy and absolutely perfect for making a wrap with your favorite kebabs.
No yeast Lavash Bread Recipe:
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☕ Glass Measuring Jug 1 litre:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
???? Food Safe Black Nitrile Gloves, Box of 100:
Ingredients:
• 300 g flour (00 or any high protein bread flour)
• 200 g water (luke warm)
• 10 g dry yeast
• 1 tsp sugar
• 1 tsp salt
#lavash #flatbread #lavaş
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.