May 2020 Monthly Challenge: Flatbread

[parallei]

I have a 30 cm pan.  The inside at the bottom is a little less than 28 cm.  I was shooting for around 6 mm thickness.  This is with .5% bowl residue.

Thanks, ARenko. My last attempt in the Breville had a TF of 0.33. I'll try your 0.23.

[texmex]

These sourdough discard cheese crackers are easy and tasty. Basically weighed out my SD and added an equal amount of cheese, a drizzle of oil and salt, a little water to make it more fluid. cook them on a hot Comal until crisp.

[HansB]

I should have posted it here yesterday!

[Jon in Albany]

These sourdough discard cheese crackers are easy and tasty. Basically weighed out my SD and added an equal amount of cheese, a drizzle of oil and salt, a little water to make it more fluid. cook them on a hot Comal until crisp.

My to do list keeps getting longer. I like the sound of these.

Edit:typed in the quote by mistake

[foreplease]

I should have posted it here yesterday!

Beautiful, Hans!

[foreplease]

These sourdough discard cheese crackers are easy and tasty. Basically weighed out my SD and added an equal amount of cheese, a drizzle of oil and salt, a little water to make it more fluid. cook them on a hot Comal until crisp.

What a great use for your ‘discard.’

[texmex]

My first time ever using chickpea flour (ground it up in the bullet and sifted) I started with a recipe in mind using half chickpea and half oat flours. Basically put the full volume of warm water and spices and oil in with the chickpea flour and left it out to soak for about 5 hours, whisking the batter a few times during that time then added the oat flour and stuck it all in the fridge overnight. This morning I had to add more oat flour, and a little more oat flour, and a little more oat flour, and another splash of oil, but the dough was still sticky, so I went ahead and kneaded it with several dustings of whole wheat flour until it felt right. These are so tasty, but not as pliable as the pure oatmeal roti/chapati.  I had read that chickpea chapati will be firm, but the oatmeal helped with a bit of foldability.


Here's the original Oats Chapati recipe.

[parallei]

Some Piadina from Rossto Kasper's The Splendid Table. The lard shown is probably the best I've found. They are a bit smaller than recommended. The second photo is it just stuffed with stuff.

[avogadro]

Some focaccia 85% hydration, 16.8% protein bread flour (EU), 10% semolina, 10% olive oil, 3% sugar, 2.5% salt. Garlic rosemary butter on top before cooking.

[tetontrees]

Pizza bianca. 85% H20. Intensive Mix. Made for a great afternoon snack with ice cold from the fridge sausage meatballs, long hots and provolone.

[PizzaJason]

Im late to the thread, I make pita or naan often,  press it out by hand and pop it on the gas grill grates.   I cook my bread as im grilling the rest of the meal.

Perfect for homemade chicken gyros,  grill chicken with olive oil, garlic, S&P, fresh parsley.   Homemade Tzatziki. 
Great stuff.