Recipe of Super Quick Homemade Quick and Easy Flatbread

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Make Homemade Quick and Easy Flatbread. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Quick and Easy Flatbread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Quick and Easy Flatbread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Quick and Easy Flatbread is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Quick and Easy Flatbread estimated approx 30 minutes.

To get started with this particular recipe, we have to first prepare a few components. You can cook Quick and Easy Flatbread using 5 ingredients and 8 steps. Here is how you can achieve that.

Simple to make using only a few common ingredients, and ready in 30 minutes or less. Also great when filled or stuffed before cooking (caramelized onions, sausage and cheese, etc.)

Ingredients and spices that need to be Prepare to make Quick and Easy Flatbread:

1. 2 cups all-purpose flour
2. 2 teaspoons baking powder
3. 1 teaspoon salt
4. 2/3 cup water
5. 2 tablespoons olive oil

Steps to make to make Quick and Easy Flatbread

1. Mix dry ingredients (flour, baking powder, salt) in large bowl. TIP: If you want thinner, more tortilla/roti-like breads, omit the baking powder. Without the baking powder these can also be used as dumpling wrappers.
2. Add oil and water and mix together until loosely coming together/shaggy.
3. Turn out mixture onto counter and knead until homogeneous and smooth (about 2 minutes). (Dough should NOT stick to counter. If it is sticking add a bit of flour and incorporate; add slightly less water next time.)
4. Cut into 8 even pieces, roll pieces into balls, and allow to rest for 10 minutes. This rest is optional, and only slightly improves the result.
5. Flatten pieces on counter as much as possible before tearing. (Your hands will work well, but a rolling pin or bottle gives best results).
6. Cook pieces one at a time in dry nonstick pan, flipping and removing when browned to your liking. Place cooked flatbreads in open Tupperware container and close after sufficiently cool (so it only retains a bit of steam/condensation).
7. NOTES: The best workflow is to flatten the next piece while the previous one cooks, rather than rolling them all out at once. They should be cooking slowly enough to allow this. Brush with garlic oil or spiced oil after removing from pan if desired. Flatbreads will be softer and moister after allowing to cool/steam in container for 30 minutes.
8. NUTRITION: 1270 calories per batch, 160 per flatbread

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