I used my Flatbread  Recipe (that I just created today) to make a running photo diary of the process from beginning to end. I blogged as it happened (actually, more like soon thereafter). Just like I did for cinnamon rolls, sourdough bread, and challah.

I made some hummus yesterday which means that I need some flatbread for dipping. Don’t buy the flatbread in a store, it’s easy to make. Just like making pancakes. (By the way, don’t buy your hummus ready made as well. Just get some dried garbanzo beans (a/k/a chickpeas), soak overnight, then simmer until tender (30-45 minutes). Cool. Chop in a food processor until smooth with tahini, garlic, lemon juice, olive oil, and salt. Takes about 15 minutes. Better than any hummus you can get in the store).

I thought 1000 grams (2.2 pounds) of flatbread would be a good amount. So I used my handy dandy application. I wanted a 66% hydration dough (actually, it could be 65% but I thought I would use 66% to show off the ease of the application). 2.3% salt and 1% each of yeast and oil.

So using my application, I need 590 grams flour, 385 grams water, 14 grams salt, about 6 grams yeast. The order into the mixing bowl is water, yeast, flour.

I put the ingredients in the mixing bowl except for the salt and about 190 grams of the flour.

I then mixed for two minutes.

 Covered.

 After letting rest for 25 minutes (autolyse period).

 Add in salt and remaining flour.

After kneading for two minutes.

Flatbread dough knead complete – 66% hydration

Moving flatbread dough into rising bowl – 66% hydration. Bowl must be oiled.

Flatbread dough before balling – 66% hydration

Flatbread Dough Balled – 66% hydration

It needs to rise for about an hour. Covered, of course.

Raised Flatbread Dough

Flatbread Dough on Working Area

Flatbread dough divided

Flatbread Rolled Out

HINT – When rolling out dough, allow it to rest between working with the dough. It needs time to relax (don’t we all). If you’re fighting with the dough, it means you didn’t give it enough time to relax. Also, you do not have to use a rolling pin. You can use your hands just like making a pizza.

Flatbread cooking in pan – no oil

HINT – Use Non-Stick Pan

Flatbread bottom after cooking for 1 minute

Flatbread done 2-3 minutes

 HINT – Can make pizza using this method. Just add tomato sauce and cheese.  Can make a great charred pizza.

Charred Flatbread – Just Use Higher Heat Or Longer Cooking Time

Plate of flatbread

Homemade Hummus and Flatbread – Time to Eat

HINT: Freeze any leftover flatbread. Just toast when you need a slice.

 Keep It Simple

BreadRecipeMaker 

Today I  baked two loaves of  challah bread (or plaited loaf as known by some). I kept  a running recipe diary as I did when I baked a cinnamon roll and a sourdough bread. I enjoyed keeping the running diary and wrote a little post diary commentary. By the way, if want a lesson on braiding challah, check this out.

I used my chameleon sweet dough recipe. This is the ingredients in the mixing bowl  without the salt and with only about 70% of the flour.

There will be a short mix. Then a 20 to 30 minute waiting period while the dough is covered. Then the salt and remaining flour will be added.  I consider this my modified  autolyse method as I add all the ingredients except for the salt and 30% of the flour. The traditional autolyse method only uses flour and water.

This is about 10 seconds after mixing the dough.

Two minutes after mixing the dough.

Bowl has been covered and will wait about 25 minutes before adding the salt and the remaining flour.

After the 25 minute modified autolyse period. You can see how much it has risen already. No salt was added initially. Salt inhibits the rise.

Need to add in the salt and the remaining flour.

10 seconds after mixing all the ingredients.

After kneading the dough.

Moving dough from mixing bowl into rising bowl. It can’t be poured, but you can get an idea of the texture.

To scrape out the bowl, I use a plastic rice paddle. The paddle is slightly curved and works really well in the bowl.

After a few seconds of scraping the bowl.

Dough waiting for the first rise.

Dough After First Rise

Six Strands Waiting To Be Braided

First Step – Join At Top

 Look at this post for a video on how to braid the challah.

 Braid Complete.

Two Challahs Waiting For The Second Rise

After The Second Rise

Egg Wash To Be Applied

After Egg Wash, Ready For The Oven

Challah done after about 25 minutes at 375 Fahrenheit (190 Celsius). I bake them to an internal temperature of 190 Fahrenheit (88 Celsius).

Keep it simple. Enjoy.

BreadRecipeMaker