212 minutes
Deliciously soft and thin Burmese flatbreads, perfect as a snack or to accompany any meal.
Lukewarm Water
cups
Instant Yeast
teaspoons
All Purpose Flour, preferably unbleached
cups
tablespoons
each
teaspoons
teaspoons
1. Activate Yeast
Begin by combining 1.75 cups of lukewarm water with 0.5 teaspoons of yeast in a bowl. Let this mixture rest for about 20 minutes to activate the yeast, which will help with better leavening. You'll know it's ready when the mixture looks smooth.
2. Mix Initial Ingredients
Next, mix in 2 cups of flour, 2 tablespoons of sugar, 1 egg, 2 teaspoons of salt, and 0.5 teaspoons of baking soda. This ensures all the ingredients are evenly incorporated.
3. Form Dough
Gradually add an additional 2.5 cups of flour, doing so slowly to ensure the dough achieves the proper consistency. You should see the dough coming together to form a ball.
4. Knead Dough
Once the dough has formed, transfer it to a dry, generously floured surface and knead it until it becomes smooth, soft, and elastic.
5. Rest Dough
Place the kneaded dough in a tightly covered bowl and let it rest for 1.5 to 2 hours, or you can let it rest overnight in a cool place.
6. Preheat Oven
About 20 minutes before you plan to bake, preheat your oven to 500°F and place a baking stone, pizza stone, or quarry tiles on the rack to heat up.
7. Shape Dough
After the dough has rested, shape it on a lightly floured surface. Divide the dough into 24 pieces, shape each piece into a small ball, and let them rest for 15 minutes. Then, use a rolling pin to roll out each piece into a 7 to 8-inch diameter disk, ensuring they are as thin as possible for even baking.
8. Bake Flatbreads
To bake, transfer the rolled-out dough to a floured baker’s peel or the floured back of a baking sheet. Place the dough onto the hot baking stone or tiles and bake for 2 to 3 minutes.
9. Wrap and Serve
Finally, wrap the freshly baked flatbreads in a cloth to keep them warm and soft. These flatbreads are perfect as a snack or to accompany any meal. You can spread them with almond butter or top them with slices of firm cheese for an extra treat. Enjoy!
Start with high-quality, unbleached all-purpose flour for a better texture and flavor. For the filling, use pure cane sugar for its superior taste and organic coconut oil for its health benefits and rich aroma.
The key to a tender flatbread is in the dough. It should be kneaded until smooth and elastic. If the dough is too sticky, add flour one tablespoon at a time. If it's too dry, add water in small increments. A well-kneaded dough will yield the best texture.
When rolling out the dough, aim for even thickness to ensure uniform cooking. Rotate the dough as you roll it out to maintain a circular shape. A consistent thickness also contributes to the textural quality of the flatbread.
Do not rush the resting process. Allow the dough to rest as directed, or even a bit longer if you have the time. This resting period helps relax the gluten, making the dough easier to roll out and resulting in a more tender flatbread.
Use a well-seasoned cast-iron skillet or a non-stick pan to get a nice crust on the flatbreads. Ensure the pan is preheated properly – it should be hot but not smoking, as that can cause the sugar to burn.
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