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Frequently Asked Questions (FAQ):
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it overnight. Before rolling out and cooking, bring the dough to room temperature.
Can I use whole wheat flour instead of plain flour?
Yes, whole wheat flour can be substituted for plain flour. However, the texture may be denser, and you might need to add more liquid if the dough is too dry.
What can I use instead of parsley and chili flakes?
You can customize the flatbreads by using other herbs like cilantro, basil, or thyme, and spices such as garlic powder, cumin, or paprika.
How can I make these flatbreads gluten-free?
To make gluten-free flatbreads, substitute the plain flour with a gluten-free flour blend. The texture may differ, so you may need to adjust the liquid ingredients accordingly.
Can I bake these flatbreads instead of cooking them on the stovetop?
Yes, you can bake the flatbreads in a preheated oven at 200°C (390°F) for about 10-12 minutes, or until they puff up and turn golden brown.
How do I prevent the flatbreads from drying out?
To keep the flatbreads soft, brush them with olive oil immediately after cooking and store them in an airtight container.
Can I freeze the flatbreads?
Yes, you can freeze the cooked flatbreads. Place them in an airtight container or freezer bag and freeze for up to 2 months. Thaw at room temperature or reheat in a pan before serving.
What if my dough doesn’t rise properly?
If your dough doesn’t rise, make sure your yeast is fresh and the milk and water are warm enough to activate it. If the dough needs more time or a warmer environment, allow it to rise longer.
Can I make smaller or larger flatbreads with this recipe?
Yes, you can adjust the size of the flatbreads by dividing the dough into more or fewer pieces. Just remember to adjust the cooking time accordingly.
What if I don’t have a large enough pan for cooking the flatbreads?
If your pan is too small, you can cook the flatbreads in batches. Alternatively, you can bake them in the oven as described in question 5.