Bread making – ANY bread making, even the kind that doesn’t require yeast and proving times, will generally require you to clear out a section of your work surface so that you can dust it with flour in order to knead, shape or roll your dough into acceptable bread shapes. Flatbreads are no different. You may be exempt from kneading but a rolling pin will have to be whipped out in order to get it thin enough for a good quality flatbread. Hence the name.
Liquid dough flatbread though, stays true to the ingredients of your favorite kinds if dish staples, but omits the act of kneading and rolling. It effectively takes the dough to a batter stage which you can then spoon into your pan and once the water content has evaporated, your left with lovely, golden flatbread.
Batter up!
In order to get to the batter, first measure out all your ingredients. Accuracy in this is key. Start by adding your salt and sugar to the flour. Then add in the melted butter, chopped bokchoy and minced garlic and lightly mix.
Gradually whisk in the water until a smooth batter forms.
Time to Fry
Grease a nonstick pan with oil and heat on a medium flame. Once hot, ladle a spoonful of the batter and immediately spread into a larger circle with the bottom of the ladle.
Allow the bread to cook until golden brown on the bottom (5 minutes) before flipping it over and repeating it on the other side. Place in a warm place while you repeat this process with the remaining batter.
Ensure to keep the done flatbreads warm while you cook the rest. Serve immediately and enjoy!
Frequently Asked Questions
- Does the pan have to be nonstick?
Yes, for best results, a nonstick pan would be the best.
Tips to Improve or Alter the Recipe
- The garlic can be subbed out with spices, herbs or seasoning mixes.
- Top the warm bread with grated cheese and gratinate it for a cheesy version!
- Onions, peppers or similar veg could be finely chopped and added into the batter before frying.
Things to Serve With
Best accompaniments would be hearty stews of curries of similar origin. The absorptive ability of the bread, allows it to mop up all the gravy.
Tips for Storage
Once fried, store in a chiller for up to 4 days before reheating and enjoying.