Trying to make a super thin flatbread


I'm trying to make a ultra thin flatbread, like the picture below. My first few attempts have been very underwhelming.

Is this just a matter of rolling the dough very thin and docking it? Or do I need a press or some other equipment to get a similar result?

Medium flatbread

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Raj Irukulla admin
posted over 2 years ago

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I've used my grandmothers tortilla press a few times to make flatbread and it surprisingly came out really good. For a thinner bread, just use more force on the press. Only downside is they are usually really small. But I think a press in general would definitely work.

Nicolas Rodriguez
posted over 2 years ago

Raj,

What's your formula?

- Mike   over 2 years ago


The two tests I've run so far were using All Trumps, 58% hydration, 2 day cold rise. No malt or oil. I'll be trying different flour, hydration and will definitely add malt and/or oil. I just used what I had lying around with the goal of getting it as thin as possible.

I suspect three things will help:

1. Docking
2. Using more force to roll the dough
3. A different dough formulation

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Raj Irukulla admin
posted over 2 years ago

I'd start with TG's cracker crust, run the docker over it a couple of times then take it from there. I assume you are looking for a crisp, crunchy type of flatbread...I'd drop the hydration even further. Parbaking might work, too.

- Mike   over 2 years ago

Great suggestion Mike. I'm definitely planning on parbaking. Will leave cornmeal out, but use TG's cracker crust as a starting point.

- Raj   over 2 years ago


I'm helping a chef in SF right now to develop a Flatbread. But he wants it a little different, crisp on the outside and soft on the inside with grill marks on it. It's a whole different animal, though.

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Mike K.
posted over 2 years ago


What is the TG's cracker crust?

Renee N.
posted about 2 years ago

Renee, TG's cracker crust is referring to Tony's (Gemignani) thin crust recipe in the Pizza Bible. It's a little different from what I'm going for, but it was a good starting point.

- Raj   about 2 years ago


One other thought: trim the edge and pinch it before the bake (that's in the Bible). I use the cracker crust formula and have great results, and I think that dough is about 62%. For my cracker crust, I'm using a lower protein dough than all trumps, about 11.5%.

Adam Sachs
posted about 2 years ago

Adam, the trim helped a lot. Also, I've been working with Harvest King bread flour. Going to try Morbread and a few others as well to see if it helps.

- Raj   about 2 years ago


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