Just Flour, Salt, and Water! 2 Quick Yeast-Free Flatbreads Recipes

Don't Forget to Turn On Subtitles! Recipe №1: flour and boiling water flatbread Ingredients for 4 Flatbreads: - 240g all-purpose flour - 140ml water - A pinch of salt - 1 tbsp cooking oil Instructions and Tips: - After boiling, you should have about 120ml of water left. Aim for a water-to-flour ratio of 1:2 for the perfect dough consistency. - Knead the dough for at least 5 minutes to ensure it is smooth and elastic. - Each dough ball should weigh approximately 75 grams. - Roll each ball into a circle about 15-16 cm in diameter. - Cook the flatbreads in a preheated frying pan. - To ensure the flatbreads puff up without burning, select the right frying temperature. Medium heat is optimal. Low heat won’t allow them to rise properly. Recipe №2: Liquid dough flatbread Ingredients for 4 Flatbreads: - 240g all-purpose flour - Salt and sugar to taste - 480ml water - 1 tbsp cooking oil Not every flatbread will inflate perfectly. To improve your chances, follow these tips: - Maintain a 1:2 ratio of flour to water for a smooth batter. - Start frying on medium-low heat (level 3 on a scale of 6) for about 1-1.5 minutes. - Flip the flatbread and cook for another minute. - After both sides are fried, increase the heat to medium (level 4 or 5) to encourage puffing. Be vigilant to avoid burning. Continue frying, flipping every 20-30 seconds, until done. - Each stove is different, so you might need to experiment to find the ideal temperature. - Occasionally press down on the flatbread with a spatula to help it rise better. - Flatbreads are best enjoyed immediately after cooking.