Easy Soft Flatbread (No Yeast)
Nagi | RecipeTin Eats · recipetineats.com · 2016 · Original
Flatbreadinferred from the title
DietVegetarian. Not vegan: milk, unsalted butter.
Against 5,130 pizza recipes
Flatbread style, 53% hydration: drier than 86% of the 1,480 doughs that parse.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
250g
Liquid, as water
132g
Hydration
52.8%
Salt
1.2%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
403g
Process
Bake temp
n/a
Bake time
2 min
Oven
home standard
Surface
stone
Ingredients (3)
- flourplain flour2 cup · 250g
- saltsalt1/2 tsp · 3g
- dairy doughmilk3/4 cup · 150g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese/ 50g unsalted butter )3 1/2 tbsp · 50g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 53% hydration and 1.2% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 53% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Flatbread group marked.
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