Materials required:
Flatbread requires a bowl of warm water—300 milliliters, or about 1 1/2 cups—to activate the yeast and bind the dough, which makes it soft and simple to handle. The water has to be at the right temperature—not too hot nor too cold—in order to bake light, airy bread. Because of this, the yeast may do its miracles.
Seven grams (or one teaspoon) of salt: For our flatbread, salt is a must-have ingredient since it elevates the taste, gives the dough more texture, highlights the savory richness, and counteracts the dough’s natural sweetness. When sparingly sprinkled into the dough, salt helps limit yeast activity and strengthens the gluten structure, resulting in a well-rounded and delicious loaf of bread.
An egg is added to the flatbread dough to make it richer and creamier, and it also adds moisture and flavor, so the crumb is soft and savory. The eggs, when lightly beaten and incorporated into the dough, provide the bread’s signature silky texture and golden color, elevating it from excellent to extraordinary.
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