Flatbreads bake in minutes. The dough need not be special because the crucial factors of making flatbread are how the loaf is rolled and the speed at which it bakes. To create the blistered surface and inflated pocket of a classic flatbread, roll the dough to no thicker than 1/4". At this thickness, most of the air bubbles in the dough are dispersed horizontally. When the flat loaf is laid on a hot surface, such as the floor of a preheated oven, or an inverted baking sheet, the bottom surface sets up instantly.
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