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

FAQs

Why are my flatbreads hard? ›

Your flatbread may have dried out during the proofing process or even during cooking. Keeping the dough soft and moist at all stages is key. That is why the dough should always be covered while it rises and proofs. For the first rise, you can even use a pot lid or plate over the top of your bowl.

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.

Instructions: 200°C/Fan 180°C/ Gas 6 14-16 mins Place flatbread on a baking tray on the middle shelf of a pre-heated oven. Cook until golden yellow in colour.

Place a baking sheet in your oven or toaster oven and preheat to 450°F. Unwrap and remove Flatbread from the base. 2. Place the frozen Flatbread on the preheated baking sheet and bake for 20-25 minutes, or until the edges are a deep golden brown.

If your flatbreads are too dense, it's probably because you did not knead the dough enough. Make sure your dough looks completely smooth after kneading. You should also make sure that your baking powder is still viable or your flatbread will not rise as they bake and will turn out dense and hard.

If your bread is especially hard, brush the outside with water before wrapping it. Then, heat it on the center rack of your oven for about 30 minutes for a whole loaf; or 15 to 20 minutes for a partial loaf, or if you have a long, skinny loaf like a baguette.

Bake on a pizza stone or steel.

The best way to brown and crisp your bread's bottom crust – as well as enhance its rise – is to bake it on a preheated pizza stone or baking steel. The stone or steel, super-hot from your oven's heat, delivers a jolt of that heat to the loaf, causing it to rise quickly.

Try less water with your flour. Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it's baking too quickly on the outside. Trying reducing the temperature you're baking at and bake for a bit longer.

Rub two 20cm x 30cm trays with olive oil, then evenly scatter over the breadcrumbs. Tear the top leafy half of the parsley into the blender. Peel and add the garlic, then blitz until fine. Squeeze in the lemon juice, add the cream cheese, blitz again until smooth, then season to perfection, tasting and tweaking.

How do you heat Trader Joe's Middle Eastern flatbread? ›

Simply place the frozen bread directly on the burner over a very low flame. Every 10 or 15 seconds, flip the bread until it is slightly charred and completely thawed out. (Use a tongs if your fingers are sensitive to heat.)

Preheat the oven to 350F. Arrange flatbreads on a baking sheet. Spread each flatbread with your magic touch and top with protein and 2 cups of fruit and veg. Bake for 10-15 minutes or until golden.

Cooking Directions using conventional ovens:

Preheat oven to 425 degrees F. Remove Flatbread from box. Remove Flatbread from plastic bag. Place thawed Flatbread directly on your oven rack.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

Getting the amount of flour right is vital due to the high flour ratio to the other bread ingredients. Measuring one or two tablespoons too much per cup (easy to do) can cause your bread to be dense.

You may be storing your homemade bread wrong if you keep it at room temperature. This is more so if you have baked so much homemade bread that you can't consume it all in about three days. After three days on the counter at room temperature, homemade bread tends to dry out.