Incredible 5-MINUTE Garlic Flatbread Recipe - Spain on a Fork (2024)

FAQs

Why are my flatbreads hard? ›

'cause it sounds like what happened was it you overworked the gluten in the dough and it's becoming really hard now. That, and just to keep in mind, it is supposed to be hard. It comes out very much like a kind of a thick cracker, but it shouldn't have too much chew to it.

Traditionally, flatbread is basically unleavened bread, which is made without yeast. Flour, water, and salt are the main ingredients. It's rolled out flat and cooked, usually in a brick oven.

In the oven: Preheat oven to 200° or Warm setting. Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.

Naan is a leavened flatbread with a soft and chewy texture.

Despite their difference in shape, pita and bread have similar ingredients - largely water, yeast, flour, and salt. Because of the similarity in ingredients, the nutrient profiles of pita and normal bread are basically identical. Both pita and loaf bread have relatively low fat, fiber, and protein content.

But the difference between the two really comes down to the ingredients, they both need flour, water, and salt, but pizza dough has an additional ingredient, yeast. Pizza dough is a leavened dough where flatbread is unleavened, giving it that flat texture.

Garlic Bread

The Italians do eat garlic rubbed on toasted bread – with olive oil, not butter – and call it bruschetta. But they will toast an Italian bread such as ciabatta, not a French baguette, as has become popular in the UK and America.

Is too much garlic bread bad for you? ›

Eating large amounts of garlic may cause garlic breath, digestive issues, and heartburn. In rare instances, it may increase your risk of bleeding, particularly during surgery or if you're taking blood thinners.

The antioxidants in garlic have been linked to the prevention of conditions such as Alzheimer's and dementia. Healthline explains how, saying, “Oxidative damage from free radicals contributes to the aging process. Garlic contains antioxidants that support the body's protective mechanisms against oxidative damage.”

Garlic bread's benefits depend on the type of bread used to make it. Wheat garlic bread is loaded with healthy fibre and nutrients that regulate blood sugar levels and boost metabolism. Most garlic bread recipes are high in fat, but a few minor adjustments can make this tasty appetizer very healthy.

There is a microwave method of heating garlic bread. A microwave-safe bowl should be placed under the microwave at high heat for two minutes, making sure the garlic bread doesn't burn or get stuck. Check if you like it in the end after it has heated.

Trader Joe's Indian Style Garlic Flavored Flatbread (1 flatbread) contains 63g total carbs, 61g net carbs, 6g fat, 11g protein, and 340 calories.

I store the warm flat breads wrap in a cloth whilst the others cook to lock the moisture in, alternatively you can place it on baking paper in airtight container or ziplock bag. You are just looking to lock the moisture it as it cools so that it doesn't dry out and remain soft.

The flour could have too low a protein content, there could be too much salt in the bread recipe, you did not knead it or leave it to proof long enough, or you could have killed the yeast by leaving the dough to rise in a place that was too hot.

Flour tends to burn in the pan and things can get a bit black and messy. If you do use it, try to dust as much of it off as possible before placing in the pan. For an extra fluffy bread, make smaller but slightly thicker flatbreads. You'll need to bake them a little longer to make sure they cook through.

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.