How To make Crisp Flat Bread

Crisp thin crackers- outside on the gas grill-- NEW VIDEO

Still summer-- so outside to the gas grill to gently bake these irresistable crackers. Details on our website at

How to Make Perfectly Crisp and Delicious Matzah | Unleavened Jewish Flatbread Recipe

Matzah or matzo is an unleavened flatbread that is part of Jewish cuisine and an important element of Passover. Passover is still a while away, but I wanted to make this because someone suggested it to me recently. Now to make it kosher there are a few rules one of which is that the bread must be made from start to finish in less than 18 minutes. That may sound like a great challenge for many bakers. I know that I can make it better if I take my time, so this is not the kosher way.

The most basic and pure version only contains flour and water. This recipe has added salt and olive oil for flavour. Resting the dough after kneading and resting the pre-cut breads before baking can produce better results, prevent shrinking, and make the dough easier to work with.

If you would like to attempt the 18-minute bake, then make sure your oven is pre-heated before you start. Mix the dough and let it rest for a couple of minutes. Roll it out, cut it and dock it. If you have time, then rest it again. Baking only takes 3 – 4 minutes.

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CRISP FLAT BREAD

CRISP FLAT BREAD PRODUCTION LINE

How To Make Pane Carasau( Sardinian Crisp Thin Bread) Maestro Massimo Nocerino

It is made by taking baked flat bread (made of durum wheat flour, salt, yeast, and water), then separating it into two sheets which are baked again. The recipe is very ancient and was conceived for shepherds, who used to stay far from home for months at a time. Pane carasau can last up to one year if it is kept dry.

This is Sardinian flatbread or as it is translated sheet music bread. It is really a lot like a cracker although I know it looks much like a tortilla. It is stiff and crackly and in the hands of the Sardinians it is multipurpose.to m The most difficult part of the process is rolling it out but after one or two you'll get the hang of it. BTW they are usually baked twice. Meaning this is the first time and when you are ready to eat them you bake them again usually brushed with olive oil and sprinkled with rosemary.

Recipe

0.5Kg Semolina
0.5 kg 0 flour
25 gr salt
500 cold water
2gr fresh yeast or Better (Sourdough starter 100 gr)

Chocolate Focaccia: The Perfect Crispy, Chewy, Anytime Snack

Get the recipe for Double Chocolate Focaccia:

Crispy on the outside, chewy on the inside, and rippled with morsels of semisweet chocolate, this focaccia is proof that bread and chocolate belong together. A stint in the stand mixer builds strength in the dough, giving the focaccia its signature chew, and baking it at high heat ensures the focaccia gets crispy on the edges. Eat it plain, accompanied by a cappuccino, or take it one step further and slather a slice of this chocolate focaccia with mascarpone and cherry jam.

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Bread Flour:

Black Cocoa:

SAF Red Instant Yeast:

King Arthur Pure Vanilla Extract:

Callebaut Semisweet Chocolate Chips:

Swedish Pearl Sugar:

Snow White Non-Melting Topping Sugar:

King Arthur Square Pan - 8 in:

Thermapen® ONE Digital Thermometer:

Small Offset Spatula:

Bench Knife:

And what's that big white machine in the background on the left? That's the new temperature-controlled Sourdough Home! Learn more:

Credits
Melanie Wanders - Host
Tucker Adams - Producer
Ryan Salerno - Set Assistant
Chris McLeod - Director

Chapters
0:00-0:33: Introduction to Double Chocolate Focaccia
0:34-4:23: Mix the Dough
4:24-5:38: Rest and Continue Mixing
5:39-6:52: Add the Chocolate Chips
6:53-8:14: Cover Dough and Rest
8:15-9:03: Transfer to Pan and Rest
9:04-10:45: Dimple Dough and Bake
10:46: Remove, Cool, Slice, and Enjoy!

Recipe: Perfectly Crisp Focaccia Flat Bread

Feeding a hungry family is quick and easy using our recipe for perfectly crisp Focaccia Flat Bread in the Whirlpool 6th SENSE JetChef Microwave. Find out how here: