FLAKY BREAD
An unfloured surface provides some traction, so it's easy to roll the dough very thin.
Categories Bread Side Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 5
Steps:
- Whisk kosher salt and 3 cups flour in a large bowl. Drizzle in melted butter; mix well. Gradually mix in 3/4 cup water. Knead on a lightly floured surface until dough is shiny and very soft, about 5 minutes. Wrap in plastic; let rest in a warm spot at least 4 hours.
- Divide dough into 10 pieces and, using your palm, roll into balls. Place balls on a baking sheet, cover with plastic wrap, and let rest 15 minutes.
- Roll dough into thin rounds, brush with room-temperature butter, and roll up into ropes (see step-by-step instructions, below). Working with 1 coil at a time, roll out on an unfloured surface to 10" rounds no more than 1/8" thick. Stack as you go, separating with sheets of parchment brushed with oil.
- Heat a large cast-iron griddle or skillet over medium-high heat. Working 1 at a time, brush both sides of a dough round with room-temperature butter and cook until lightly blistered and cooked through, about 2 minutes per side. Transfer bread to a wire rack and sprinkle with sea salt.
- DO AHEAD: Coils can be rolled out 1 month ahead; wrap tightly and freeze. Cook from frozen (add 1-2 minutes to cooking time).
DILL FLAKEY BREAD
Steps:
- In a large bowl, combine the flour, pastry flour, sugar, salt and baking powder. Create a well in the center and add 3/4 cup water. Mix until you have a shaggy dough.
- Turn the dough out onto a floured surface and knead, adding additional flour as needed, until smooth, 5 to 7 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and rest for 30 minutes.
- Turn the dough out onto a work surface and divide into 6 balls. Keep them covered with plastic wrap when you're not working with them. Using your hands, spread 1 tablespoon butter on a large work surface, top one of the balls of dough with another tablespoon of butter and pat out into a flat circle. Put the buttered dough ball on top of the spot of butter on the work surface. Using a flat hand, gently massage the dough in circular motions (as if you're washing a window) to flatten it out into a very large translucent circle. It's ok if it tears and is not perfect just try to get it as thin as possible!
- Top with a sprinkling of the dill and then roll it out into a long, skinny log. Roll the log into a coil and transfer to a plate. Repeat with the remaining dough.
- Roll out the coils into 7-inch-round circles by placing them between two pieces of wax paper and flattening with a rolling pin. The dough will probably want to stick to the wax paper, but it's ok if it tears while you're peeling it off. Alternatively, you can stick the rolled-out coils in the fridge for about 30 minutes, which will make them slightly easier to handle.
- Heat a large skillet over medium heat and cook one at a time until golden brown, about 3 minutes per side. Serve hot!
BEST BREAD MACHINE BREAD
This recipe is easy and foolproof. It makes a very soft and tasty loaf of bread with a flaky crust.
Provided by SHECOOKS2
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h
Yield 12
Number Of Ingredients 6
Steps:
- Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.
Nutrition Facts : Calories 173.9 calories, Carbohydrate 27.1 g, Fat 5.2 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 195.4 mg, Sugar 2.2 g
3-INGREDIENT FLAKY FLATBREAD
Just three ingredients get you more flaky layers than you can count.
Provided by Molly Baz
Categories 3-Ingredient Recipes Bread Flat Bread
Yield Makes 6 pieces
Number Of Ingredients 5
Steps:
- Whisk flour, salt, and baking powder in a large bowl. Make a well in the center and slowly add 2/3 cup water, mixing with your hands or a wooden spoon, until a shaggy dough forms. Knead dough in bowl until smooth and elastic, about 4 minutes. Transfer dough to a clean work surface. Wipe out bowl and grease lightly with oil. Return dough to bowl, cover with a kitchen towel, and let rest 30 minutes.
- Turn out dough onto a clean work surface. Using a bench scraper or large knife, cut into 6 equal pieces. Shape into balls, cover, and let rest 15 minutes more.
- Grease a large cookie sheet or the underside of a rimmed baking sheet with 1 Tbsp. butter. Line another rimmed baking sheet with parchment.
- Place 1 piece of dough on prepared cookie sheet. Pat down to a flat oval with your fingertips, then smear 2 Tbsp. butter over dough. Press and slide dough outward with your fingertips, stretching to a very thin oval, about 12x10".
- Starting at 1 long end, roll dough over itself to create a long tube about 1" wide; flatten slightly. Starting at 1 short end, roll into a coil like a jelly roll. Transfer to parchment-lined sheet; cover with a kitchen towel. Repeat with remaining dough. Freeze, covered, 15 minutes.
- Working one at a time, turn coil on its side and flatten to a disc with your palm. Using a rolling pin, roll into a rough oval about 8x4". Transfer to freezer. Repeat with remaining coils and freeze until ready to use.
- Heat 1 Tbsp. butter in a griddle or large nonstick skillet over medium-high. Add 2 pieces of dough, reduce heat to medium, and cook flatbread until bottom is golden brown with large bubbles forming underneath, about 3 minutes. Flip and continue to cook until second side is golden brown, about 1 minute more. Repeat with remaining dough, adding 1 Tbsp. butter before each batch.
More about "flaky bread recipes"
27 FLATBREAD RECIPES THAT RISE TO ANY OCCASION | EPICURIOUS
From epicurious.com
- Chile-Garlic Kulcha. Kulcha is a type of lightly leavened flatbread from India that’s traditionally made in a tandoor oven. This flatbread recipe is adapted for a cast-iron skillet—it starts on the stovetop and moves to your broiler for a final blast of heat.
- Sour Cream Thepla. Thepla is a quintessential Gujarati flatbread that goes with anything—mango lassi, a cup of chai, or achaar for dipping. Get This Recipe.
- Mlaoui. This flaky, skillet-fried Moroccan flatbread can be topped with a mixture of melted butter and warm honey, or a smear of jam. Get This Recipe.
- Shao Bing. These classic Taiwanese sesame flatbreads are the perfect canvas for any number of fillings: you tiao is traditional, but stir-fried vegetables are great, too.
- Buss Up Shut (Paratha Roti) Epi contributor Ramin Ganeshram added milk powder to her roti dough to help it come out nice and tender. Silicone spatulas work well for shredding it into a proper buss up shut.
HOW TO MAKE ADDICTIVE FLAKY BREAD—PLUS DIPS! RECIPE
From bonappetit.com
Estimated Reading Time 2 mins
THIS FLAKY BREAD IS THE BEST RECIPE I'VE EVER FOUND IN A …
From bonappetit.com
Estimated Reading Time 4 mins
MELOUI - MOROCCAN FLAKY BREAD RECIPE – GAYATHRI'S …
From gayathriscookspot.com
PARATHA (FLAKY SOUTH ASIAN FLATBREAD) RECIPE - SERIOUS EATS
From seriouseats.com
FLAKY HONEY BRIOCHE BREAD. - HALF BAKED HARVEST
From halfbakedharvest.com
BEST DILL FLAKEY BREAD RECIPES | BREAD | FOOD NETWORK …
From foodnetwork.ca
SUPER SOFT BASIC BREAD - FLUFFY & LIGHT SANDWICH BREAD, …
From bakealish.com
HOW TO MAKE CRUSTY BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
23 BEST FLATBREAD RECIPES - EASY FLATBREAD MEAL IDEAS - GOOD …
From goodhousekeeping.com
RECIPE: MALAWACH (FLAKY BREAD) - TASTING TABLE
From tastingtable.com
FLAKY BRIOCHE RECIPE — SALT & BAKER
From saltandbaker.com
EASY SOFT FLATBREAD RECIPE (NO YEAST) | RECIPETIN EATS
From recipetineats.com
10 PHYLLO DOUGH RECIPES - HOW TO BAKE WITH PHYLLO DOUGH - DELISH
From delish.com
FLAKY DINNER ROLLS RECIPE | MYRECIPES
From myrecipes.com
5-MINUTE STOVETOP FLAKY BREAD RECIPE - DIY JOY
From diyjoy.com
BRAISED EGGS WITH BROAD BEANS — A HONEY & CO RECIPE
From ft.com
FLATBREAD RECIPES - BAKED, CRISPY, TURKISH & MORE | TASTE OF HOME
From tasteofhome.com
THE FLUFFIEST WHITE BREAD RECIPE | SAVEUR
From saveur.com
WHEN IT COMES TO A RECIPE, WHAT’S IN A NAME? - VICE
From vice.com
SCORCHED SUGAR SNAP PEA AND BURRATA SALAD RECIPE - THE …
From washingtonpost.com
FLAKY PASTRY RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
You'll also love