A leavened garbanzo flat bread prepared with some small details that simplify the transformation of a gluten-free gluten-free recipe without egg abusing, powdered milk, brewer’s yeast, starches, and low-quality flour mixes.
These are the little gimmicks I have learned and used:
| Recalculate the doses of flour and liquids present in the recipe. |
| Use almost esclusively healthier wholemeal flours and with a greater amount of fiber that helps the ability to make well-bonded doughs. |
| Legumes flour when time permits it should be denatured. Denaturation is done by placing the flour in the oven at 90 ° C for 2/3 hours. This procedure is not indispensable but it greatly increases the processing of these flours for yeast doughs and fresh pasta. |
| Use natural thickeners that can create a “texture” that replaces the “glutic network” that naturally forms by using wheat flour. |
| Preferably use the indirect or liquid pre-dough called “poolish” to help our dough retain the fermentation gases. Times and doses of use refer to the “poolish” of Master Giorilli. This procedure allows you to reduce the amount of beer yeast very often slightly salted to raise gluten-free flour. |
| Reduce cooking time to maintain moisture in leavened preparation. Cooking at high temperatures for the top 10, then baking at a lower temperature until you get a nice golden surface. |
Ingredients for a flat bread of 20-centimeter of diameter :
- 165 g garbanzo flour
- 50 g arrowroot (or potato starch)
- 200 ml of water
- 20 g of psyllium skins (or 1 egg whites)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon rice malt
- 6.5 g of freshly brewed yeast (or 2 g of granulated yeast)
- 3 g of sea salt
How to prepare the flat bread
In a bowl using the whip mix the garbanzo flour with the arrowroot to oxygenate and eliminate any lumps (or you can sift them).
Dissolve the fresh yeast in 90 ml of water (if you use dry yeast in granules, remember to mix it with half a glass of water, the amount of water taken from 200 ml of water mentioned in the ingredients, and 1 teaspoon of malt rice. Cover the glass with a film and let it rest for 5-10 minutes until a foam layer is formed on the surface).
We prepare the “poolish”, in a bowl we pour 90 g of flour mix and 90 ml of water where we will loose our beer yeast and 1 tablespoon rice malt.
Cover the bowl with a film and let it rest for 2 hours (my “poolish” doubled in the first 30 minutes and tripled in two hours).
Now we can add to the “poolish” the rest of the ingredients. We work with a spoon until we get a well mixed mix.
Cover the mold you have chosen for baking with baking paper.
Pour the dough into the mold and let it rest for another 1 hour (my dough in 1 hour has doubled).
Boil the flake at 200 ° C for the first 10 minutes, then lower the oven temperature to 180 ° C and continue cooking for another 15 minutes until the surface is pleasantly golden (remember that each oven has a different control in addition to the degree of baking of our baked products never fails).
clibi 