ZerkonX wrote:
> On Tue, 21 Aug 2007 20:27:52 -0700, Bruce Edwards wrote:
>
>
>>Sounds easy. But I'm sure there are some secrets buried in the process.
>> Does anybody know this product? And can you give me any advice on how
>>to bake a similar flatbread at home?
>
>
> I would say to just do it. Let the dough rest a while before bringing it
> into final form. You are talking about the most ancient bread in the world
> here so don't be intimidated or over think it.
>
> Flatbreads from India are something you might want to look into. Some are
> essentially made form the same ingredients you mentioned. Some you
> roll out then fold over, roll out again, fold and roll a few more times
> and somewhere along the line you can roll in additional stuff, even meat.
> http://www.indianfoodsco.com/Recipes/breads.htm
>
> I have tried this after getting some frozen from a local Indian grocery.
> You pretty much can't go wrong.
>
>
Thanks for the advice. I'll start to mess with it again this weekend.
The product I'm trying to mimic is not flaky, so I doubt it is folded
much. It's more like a cracker, than a bread. Very thin and crisp.
The flavors I can duplicate. The texture is the challenge. What I'm
afraid of is that the commercial product may use a special grind of
semolina which is not available to me off the shelf. The attempt I made
last week produced the right flavors, but it was not as crisp as I'd
hoped, and it was a little grainy. Thanks for your suggestions.

-Bruce