Quick Flatbread Recipe with Flour and Water (2024)

FAQs

Can you make dough with flour and water? ›

You can make super simple dough with just flour and water, and cook it in a frying pan. If you use less water you can roll it out like flatbread, if you use more water you can pour it into a greased pan like a pancake. It won't have much flavor, though adding some salt will help.

Mix the dough

Add 3 cup bread flour, 1/2 tsp dry yeast, and 1 tsp kosher salt to a mixing bowl and mix well. Add the warm water and by hand, mix to create a soft, sticky dough. Do not knead the dough, the less you knead the more airy the bread will turn out.

Water. Different flours absorb different quantities of water, but for a strong white flour the rule of thumb is to take the amount of flour you are using in grams, work out 60% of that and add that amount in ml. For example, if using 1 kilogram of flour, add 600ml water.

This is because wheat flour contains two proteins, glutenin and gliadin , which, when combined with water, form gluten. As you knead the dough, the gluten becomes more and more stretchy. This gum-like substance fills with thousands of gas bubbles as the yeast goes to work during rising.

Flour is made from wheat and is starch with a small amount of protein. Starch is composed of sugars linked together so that they don't taste or act like sugars. When mixed other water and heated, the starch molecules swell and become gel-like or sticky.

When flour and water are mixed together, water molecules hydrate the gluten-forming proteins gliadin and glutenin, as well as damaged starch and the other ingredients. The hydration process is achieved when protein and starch molecules create hydrogen bonds and hydrophilic interactions with the water molecules.

Batter is a simple mixture of flour and water is used to make crepes and pancakes. It is also used to coat fruit for fritters.

bread: food made of flour, water, and yeast or another leavening agent, mixed together and baked.

Batter is a flour mixture with liquid and other ingredients such as sugar, salt, and leavening used for cooking. It usually contains more liquid than dough, which is also a mixture of flour and liquid.

Combine the 1 1/4 cups warm water with the butter or oil and add to the yeast mixture after it has expanded. Combine the salt and flour and add 2 cups of flour to the yeast / water mixture and mix well.

How much water does it take to make 1 loaf of bread? ›

It takes approximately 240 gallons of water to produce a loaf of bread. A small soda requires 46 gallons of water to produce. 12 gallons of water are used to produce a small serving of potato chips. To brew a gallon of tea, it takes 108 gallons of water.

For volume measurements you use a 1:1 ratio of flour to water for feeding your starter. This can be one cup of flour to one cup of water or 1/2 cup of flour to 1/2 cup water etc.

The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter. The crust of the bread also gets more caramelization. Be aware that bread made with milk should not be baked at too high of a temperature to prevent it from browning too much too soon.

If you have a high hydration dough, it's going to be sticky. That's all there is too it. If you add more flour, you'll end up with a really tough, dry loaf, so don't add more flour! First thing you can do is set the dough aside after you've added your water and mixed it together.

If your recipe has you start with the yeast in the water (needed for cake yeast, but some converted recipes also suggest it for dry types of yeast) then you should be adding flour to the water and not the other way round.

If you want to successfully substitute the yeast called for in a recipe, you just need to swap in the right amount of baking soda and acid to make the dough rise. You can use lemon juice, buttermilk, or milk combined with an equal part of vinegar as your acid.

To make your own natural yeast, all you need is flour and water, along with time and attention. Yeasts and bacteria in your kitchen and on the grains seek out the sugar naturally present in the flour, and the amalgamation begins.

Preserving Non-Yeast Dough

For example, flatbread dough typically consists of salt, water, sugar, and a combination of all-purpose and white flour. The non-yeast dough can be stored in the refrigerator for up to a week, though it is recommended to use it within 3-4 days after mixing.