Flatbread

[hope19]

I have a halogen cooker and flat bread doesn`t seem to rise as much as my friends,who has a gas hob,
anyone else have this problem or suggestions please.

[another-view]

I'm no Gordon Ramsay but your "flat" bread doesn't rise. Sounds normal to me.

[RATTER15]

A flat, flatbread?

[merciasounds]

is it only once this has happened? Or are you using the same batch of ingredients each time (not the same recipe, I mean the same flour, etc, could be past it's best) The reason I ask is, I find the opposite! in my halogen my flat breads come up lovely!

[hope19]

Thx merciasounds...what type of pan are you using..can I have your recipe please?

[merciasounds]

•255g/9oz self-raising flour

•1 tbsp Greek yoghurt

•1 tbsp olive oil (extra oil for frying)

•pinch salt

•water

Mix together, adding water a tablespoonful at a time till you have a firm, non-sticky dough. Knead for a few mins, form into small rounds brush with a little oil each side and cook for two mins a side till puffed up and golden

[merciasounds]

Or this is an ethiopian flat bread, cooked on one side only it's a bit more 'spongy' good for mopping up sauces - you can get the flour from a health food shop


1 tablespoon dried active baking yeast

1.2L (2 pints) warm water (45 C)

600g (1 1/3 lb) finely ground millet flour

1/4 teaspoon bicarbonate of soda


method

1. Dissolve yeast in 60ml of the water. Allow to proof and add the remainder of the water and the millet flour. Stir until smooth and then cover. Allow to stand at room temperature for 24 hours.
2. Stir the batter well and mix in the baking soda.
3. Pour about 75ml of the batter into the pan, turning to cover the bottom of the pan evenly. Cover the pan and allow to cook for about 1 minute. The bread should not brown but rather rise slightly and be very easy to remove. It is cooked only on one side. This top should be slightly moist. Remove to a platter and cool. Stack the cooked breads on a plate.

[hope19]

thx my recipe was just flour,water and yeast,will try yours,thank you very much:)