These breads are so much fun to make, and not difficult at all. They’re flavoured with onion and garlic powder, which is present in a subtle way. Serve with roast meat, vegetables or with a spread of dips.
- 250gr bread flour
- 1/2 tsp onion powder
- 1/4th tsp garlic powder
- 1/2 tsp salt
- 2 tsp sugar
- 1 tsp dry yeast
- 15gr unsalted butter, soft
- 180gr water
Place the flour, onion and garlic powder, salt, sugar and and yeast in a bowl. Make sure the salt and yeast do not touch, as that would kill the yeast.
Add the water. Knead. Many recipes state a time for kneading, but it is very dependent on your method and level of skill.
When you think the gluten may be sufficiently developed, take a piece of dough from the bowl and stretch it between your fingers. When it becomes translucent without tearing easily (also known as the “windowpane test”, your dough is ready. Else, keep going. By hand you don’t overknead easily but by mixer this can definitely happen. Your dough becomes shiny. So do the windowpane test often when you think it’s near ready.
Cover the dough and leave it to rest until more than doubled in size.
Divide the dough in 8 equal pieces. Stretch each piece out to a large flat disc that fits your pan.
Bake in a dry pan (I prefer cast iron) on the stove on a medium flame until brown on each side, about 2-3 minutes per side.