Bread-Dough Flatbreads
Wonder flatbreads instead of bread — surprise your family! These bread-dough flatbreads are great served alongside soups, and they taste a little like Armenian lavash. Store them in a tightly sealed bag for no more than two days; refrigerating them makes the flatbread tougher.
Elya
Recipe author
Bread-Dough Flatbreads
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 %
9 g
Fats 5 %
3 g
Carbohydrates 79 %
44 g
236 kcal
GI:
0
/
84
/
16
- Divide the dough into three equal pieces, roll them into balls, and dust them lightly with flour so the dough doesn't dry out. 2. Roll one ball out on your work surface; the flatbread should be about the same diameter as your skillet. 3. Lay the flatbread in a well-heated dry skillet (no oil) and cook over high heat. When the edges turn pale, lift it with a spatula — if the underside is browned, flip it and cook the other side until golden. 4. As each flatbread comes off the pan, stack it on a plate and cover with a kitchen towel. You can also keep the finished flatbreads in a plastic bag so they don't dry out. Enjoy!
Caloric content of the products possible in the composition of the dish
- Fortified whole durum wheat flour - 333 kcal/100g
- All-purpose whole durum wheat flour - 364 kcal/100g
- Fine flour (krupchatka) - 348 kcal/100g
- Flour - 325 kcal/100g
- Bread dough - 225 kcal/100g
Similar recipes
Related and additional categories: