Roll Thin: On a lightly floured surface, roll each dough ball into a thin sheet. Aim for a diameter of about 6-8 inches, depending on how thick you prefer your bread substitute. The thinner the dough, the crisper the bread will be.
5. Cooking the Bread Substitute
Roast in a Dry Pan: Heat a dry, non-stick pan over medium-high heat. Place one rolled-out dough sheet in the pan. Cook for about 1-2 minutes on each side, or until golden brown spots appear. The dough will puff up as it cooks, creating a light, airy texture.
Cool and Serve: Once cooked, remove the bread from the pan and let it cool slightly on a wire rack. Repeat the process with the remaining dough balls. You can cut the bread sheets in half crosswise and fill them with your favorite ingredients for a delicious snack or meal.
Tips for the Perfect Bread Substitute
Use Hot Water: Hot water is key to making the dough pliable and easy to work with. It also helps the bread puff up nicely when cooked.
Resting Time: Don’t skip the resting times. Resting allows the gluten to relax, making it easier to roll out the dough and preventing it from shrinking during cooking.
Thin Rolling: Roll the dough as thin as possible without tearing it. Thinner dough results in a crisper bread substitute.
Cooking Heat: Ensure your pan is adequately heated before adding the dough. This ensures even cooking and prevents the bread from becoming too dry.
Versatile Serving Suggestions
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