![]() ![]() ![]() Do not knead the dough but stretch it and fold it over and over again using your fingers to work the dough.Just in case something should happen again, I believe the relevant portions of the instructions are: Update: the link given has since gone away, but is available via 's Wayback Machine. See a recipe here with step by step instructions: You don't kneed the dough, you stretch it. I never saw turkish bakers basting their flat bread but maybe it is a regional thing. This would keep the surface of the bread moist but it would cool down the oven which would be horrible for the bread. Personally- I am skeptical of the milk basting. If you get charring that goes all the way through then you rolled the loaves a little too thin. If you get some charring that is ok and even desirable. Expect this to take less baking time than your recipe. Try throwing a couple loaves on a very hot grill but indirect heat. In general the hotter you can bake them the better. Since flat breads are so thin they dry out quickly. Your recipe calls for 475F and I would say that that would be a lower bound. Traditional flat breads are often baked in large, wood-fired, brick ovens. If you do think that you overworked it, letting it rest for a while will let the yeast work a little more. When rolling or stretching the dough be gentle. The dough should double in size on the first rise and then after you divide the dough let it rest to make rolling out easier.Ģ- Working the dough too much without resting. Three reasons come to mind why your bread may have turned out too hard-įlat breads often don't have a proofing step. ![]()
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