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

FAQs

How do you soften crispy flatbread? ›

If you want to make stale bread soft again, wrap the bread in foil. If the crust of the bread is very hard, sprinkle a little water on the outside before you close the foil. Place the bread in a 300°F oven for 5-15 minutes or until the bread feels soft. If you added water, heat the bread until it no longer feels soggy.

You might've cooked the first side too long -- I think you want to just barely cook it, then flip. (if you cook the middle through, it won't turn into a 'pocket pita'). You might also try the oven, as you'll get better puff in there.

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.

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.

So introducing steam actually helps slow crust formation while your dough finishes rising. Then, towards the end of your baking time, open up the oven to release the steam and finish baking to dry out and crisp your bread's crust.

You can get sick if you eat unbaked dough or batter made with flour containing germs. Germs are killed only when flour is baked or cooked. CDC investigated outbreaks linked to raw flour or cake mix in 2016, 2019, 2021, and 2023.

Cooking Your Flatbreads

Heat a large cast iron skillet or griddle pan over the fire and dry fry your flatbreads, turning every few minutes. When they begin to bubble and puff up they're ready!

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.

Flatbread can be a great choice that is part of a healthy, balanced diet. Homemade flatbread in particular is a great option so that you can control everything that goes into your flatbread, and use whole grains, and low fat options.

Though flatbread originated in Ancient Egypt, it can be found in several cultures. Afghanistan and India have their version of flatbread known as naan, Central and South America the tortilla, and Romagna, Italy the Piadini. Flatbread is produced and consumed nearly everywhere!

What countries eat flatbread? ›

Traditional flatbreads include those consumed in the Middle East, North Africa, the Indian subcontinent, Central America, China, and Europe. In many of these countries, flatbreads are an important food staple.

For allergens, see ingredients in bold. May also contain egg. Not suitable for microwave cooking. Product will be hot, please handle carefully.

If you're looking for a quick answer, reheating your garlic bread in the oven is the best method. Simply wrap the bread in foil and warm it in the oven for 10-15 minutes at 350° F.

Get a loaf of your favorite bread and cut it in half lengthwise. Mince as much garlic as you like and stir it into the softened butter, along with grated parmesan cheese. Season the butter with salt and pepper and smear it heavily onto the cut sides of the bread.

Adjust the water amount slightly

As the loaf cools, any moisture which is left in the loaf escapes through the crust as steam and this is what causes the softening. You can help to prevent this from happening by reducing the water content of the loaf.

“My mum told me a trick her mum used to do back in the day, and it really works.” As well as running it under the tap, you could also put a damp tea towel over your roll for a bit before popping it in the oven, or simply just wet your hands and rub them over the roll.