Page 256 - YC Cooking School

Flour your work surface and knead the flatbread dough a little to awaken the glutens.
Kneading stretches the glutens out so they become springy and elastic, which will give your

bread a lovely light texture. Put your dough hook aside and get in there with your hands, so
you’re aware of what’s happening to the texture of the dough. Ideally you want to get the
dough to the point that it bounces back a little when you touch it.

Use a preheated pan

Before cooking the flatbread, preheat your pan on a high heat. When the bread hits the hot
pan it will immediately blister with little pockets of air, giving you the signature look that
flatbread is famous for.

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