I’m a sucker for bread (and its relatives) but somehow I’ve never made these, must try! I assume you just want to mix the dough enough that it comes together, but not knead to develop the glutein right? I feel like that would make the flatbread dry instead of the soft goodness that is best eaten fresh. Do correct me if I’m wrong!
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As far as I know - I didn't knead, just mixed. Also shaping in olive oil over flour.. I only gently pressed out as they were quite soft, but perhaps a firmer dough might make it easier.