Incredible 5-MINUTE Garlic Flatbread Recipe - Spain on a Fork (2024)

FAQs

How do you soften crispy flatbread? ›

For a quick stovetop option, use a skillet to steam your flatbread or pita. Add a few drops of water to the pan and heat it over medium. Place the bread in the skillet and cover it with a lid for 10-15 seconds. The steam generated will soften the bread without making it soggy.

Instructions: 200°C/Fan 180°C/ Gas 6 14-16 mins Place flatbread on a baking tray on the middle shelf of a pre-heated oven. Cook until golden yellow in colour.

Homemade pita bread has a perfectly puffy and chewy texture, with a slightly crispy exterior. Greek pita bread can be served with any meal!

In the oven: Preheat oven to 200° or Warm setting. Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.

To make stale bread soft again, place a cup of water in the microwave and put the bread in there with it. Depending on the bread, you may need to microwave it longer or shorter, but typically when I'm re-softening a chunk of a baguette it takes 30 seconds.

In Your Conventional Oven: In a conventional oven, heat garlic bread in this foil bag at 350 degrees F temperature for 10-15 minutes to warm. Slice in individual servings and enjoy! Under the Broiler - For a Crispy Crust: Remove bread from foil bag and place bread halves, garlic side up, on baking sheet.

How to Reheat. OVEN: Wrap leftover Garlic Bread in foil and place on a baking sheet - you can do this whether it's sliced or a whole loaf. If the bread is sliced, keep it in a single layer in the foil. Bake at 350 degrees F until warmed through, about 10 to 15 minutes.

To prepare : For best results, mix with 40ml of cold water until smooth. Cook in a non-stick frying pan on a low heat until golden brown on both sides. Alternatively, mix with 40ml cold water in a mug. Microwave on full power for 1 minute.

Try less water with your flour. Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it's baking too quickly on the outside. Trying reducing the temperature you're baking at and bake for a bit longer.

Common issues for pita that does not puff up in the oven is the result of dough that is improperly proofed, dough that is too dry, dough that was not rolled thin enough or baking at too low of a temperature.

Why is my flatbread dry? ›

Your flatbread may have dried out during the proofing process or even during cooking. Keeping the dough soft and moist at all stages is key. That is why the dough should always be covered while it rises and proofs. For the first rise, you can even use a pot lid or plate over the top of your bowl.

While microwaves, ovens, or stovetops might come to mind when you think of warming up this flatbread, using an air fryer will promote even browning for a subtly crispy texture in a short amount of time.

Heat through your flatbread, layer with herby yoghurt, mango chutney, coleslaw, chicken and herbs. I like to add a sprinkle of fresh chilli. Eat warm or cold, but if eating cold, don't leave ingredients in the flatbread as it will go soggy. Make it up when ready to eat straight away instead.

It doesn't toast it just warms it up enough so it's soft and doesn't break apart or crumble when they fold it or while you eat it. I know most people aren't use to being told they "have" to order something a certain way but believe me if you don't heat the flatbread it's not edible.