Soft Flatbreads

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Soft FlatbreadsMaking bread is one of my favorite things and thse Soft Flatbreads have become a favorite.

The original recipe for these soft flatbreads came from King Arthur Flour.  The soft flatbread is essentially a fry bread which makes it really fast to finish.   The recipe calls for adding boiling water to some of the flour to cook the starch in it.  it also uses potato flakes to add a softness and flavor that would be unattainable without it.

Most of the time I make these soft flatbreads, fry it up, freeze the soft flatbreads individually, stack them, wrap in foil and keep them in the freezer.  I pull what I need and heat them in a 350°F oven wrapped in foil to keep them soft.  I use them for bread with our meals or anywhere flour tortillas or wraps are called for.

As wonderful as the holidays are, they can be stressful. Along with all the special recipes for the holidays, I look for those that are super flavorful and quick to make. . As well as being quick and easy to make, these soft flatbreads freeze well.

Soft FlatbreadsIngredients for Soft Flatbreds
2 1/2 cups all purpose flour (350 grams or 12 1/4 ounces)
1 1/3 cups boiling water
1/2 cup potato flakes (24 grams or 7/8 ounce)
1 1/4 salt
1 teaspoon instant yeast
2 tablespoons vegetable oil

Place 1 1/2 cups flour (210 grams or 7 1/3 ounces) in the bowl of a processor or mixer. Flour in bowl for Soft Flatbreads
Pour the boiling water over the flour and process or mix until it comes together and the ingredients are combined. Flatten the mixture in the bowl.  Dough flattened out for Soft FlatbreadsCover the bowl and let it sit for about 30 to 40 minutes until it cools.

While the mixture is cooling, combine the remaining flour, potato flakes, salt and yeast.Remaining dry ingredients for Soft Flatbreads

Remaining ingredients mixed for Soft Flatbreads

When the flour/water mixture has cooled, add the remaining ingredients including the oil. Flour and oil added to Soft FlatbreadsProcess or mix until the dough comes together forming a slightly sticky ball. If the dough is too firm, add a tablespoon water.

I made the dough in my processor. It was a bit stiff so I broke the dough apart, placing them equally around the bowl and added another tablespoon of water. Dough torn into pieces for Soft FlatbreadsI processed again and it formed a ball.Dough balled up for Soft Flatbreads

In any event, process or mix the dough to knead to form a ball. I kneaded the dough by hand five or six times to form a smooth ball.Finished dough kneaded for Soft flatbreads

Place the dough in a sprayed bowl, cover it and let it rise for about an hour until doubled in bulk.

Punch the dough down and divide into 8 pieces, about 80 grams or approximately 2 3/4 ounces each. Roll each piece into a smooth ball.Eight little balls for Soft Flatbreads Roll each piece into about an 8 inch round. I rolled mine all once and placed paper between them.Flatbread rolled out for Soft Flatbreads

Heat a frying pan over medium heat and place a soft flatbread in the pan.
Cook it about 1 minute when it will puff up in spots, Frying for Soft Flatbreadsturn and fry the other side. Frying second side of the Soft FlatbreadsRemove immediately, and continue until all of the soft flatbreads are fried.  Stack them up as they are fried to keep them soft.

If not using at once, they can be wrapped and reheated at 350°F for 10 to 15 minutes until hot.

If making ahead, freeze them individually.  When frozen, stack them up, wrap in foil and store in the freezer for several months.  Reheat, from the frozen state, as above for about 20 minutes.

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Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post!
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9 thoughts on “Soft Flatbreads

  1. Lynette Pruett

    Helen, I’ve been using the King Arthur Flour recipe for flatbreads for several years, and we love it! The only thing I’ve done differently is that I use freshly ground white whole wheat flour instead of the all-purpose. (I’ve had an electric home mill since 1997, and LOVE it!) I’ve always just mixed the dough up by hand, but I think I’ll try your method of using the food processor. What a good idea! The whole wheat flour gives the flatbreads much more flavor than white flour, IMO. My family love these!

    I do look forward to trying all three of your chili recipes, since we love chili of all kinds. Thanks so much for all of the sharing you do to give all of us many things to try.

    1. hfletcher Post author

      Thank you Lynette. I think the whole wheat flour is a great addition and I will add it to mine as I make these often for us. I love having them in the freezer for a quick addition to a meal.

    1. hfletcher Post author

      Hi Kim – Nope, no oil, that’s why I didn’t specify it. I used both a non stick and a LeCruset pan that was not non stick and each worked well.

  2. ginnysher

    Mild…medium chili powder? Where do you find that? I’ve only ever seen straight chili powder. Otherwise all looks great and looking forward to trying the recipes.

    1. hfletcher Post author

      Hi Ginny – Penzy’s has three strengths. The hot is super hot which is why I use medium. I’m sure whatever you have will work.

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