Frequently Asked Questions (FAQs):
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser. You may need to adjust the water amount.
Can I freeze the dough before baking?
Yes, you can freeze the dough after the final fermentation. Thaw and bring to room temperature before shaping and baking.
What can I do if the dough is too sticky?
Add a little more flour to the dough and to your hands while working with it.
Can I make the flatbreads on a stovetop instead of in the oven?
Yes, cook each flatbread in a hot skillet or griddle for 2-3 minutes on each side.
How can I make the flatbreads more flavorful?
Add herbs, spices, or garlic to the dough for extra flavor.
Can I use instant yeast instead of dry yeast?
Yes, you can use instant yeast. You may skip the activation step and mix it directly with the flour.
How can I keep the flatbreads soft after baking?
Wrap them in a clean cloth as soon as they come out of the oven to retain moisture.
Can I add toppings before baking?
Yes, you can sprinkle with sesame seeds, herbs, or coarse salt before baking.
Can I make this dough in a bread machine?
Yes, use the dough setting to mix and knead the dough, then follow the recipe for fermentation and baking.
What should I do if the dough doesn’t rise?
Ensure your yeast is fresh and the water is at the correct temperature. Give it more time to ferment in a warm place.
