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Home > posts > 2021 > 01 > 2021-01-22_Pan-Grilled_Flatbread.html
Pan-Grilled Flatbread
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I made pan-grilled flat bread from Bread Illustrated by America's Test Kitchen[@rev]. I do not know if I added too much additional water (which I usually need) or if the dough is supposed to be super sticky and wet, but this was super sticky and super wet. I kept adding flour and working it by hand but I could not get it to a point of being grabbed by the dough hook. As you can see, it is just being mixed around:
I eventually just assumed that's what it is supposed to be like. I also could barely knead it out (again, adding a lot of flour). It also rose a bit faster than I expected so I lightly pressed it down about an hour into the rise.
I decided to make six instead of four. Because I was doing the tawook[@rev] at the same time, I think they sat after being balled for about 30-50 minutes.
Rolling was hard but not the nightmare I expected based on the dough. I did struggle to shape, get them up, and then onto the pan. I also tried a few different ways to spray them. Some on the counter but it wet the counter where I needed to roll more. And some in my hand but that meant that (a) I only had one hand holding the dough and (b) I had to flip it on the pan.
Keeping the pan temp was not very easy but I think I did okay. They came out pretty good. Nice structure inside and an okay flavor. I don't think they were as good as restaurant naan but I am willing to try it again!