Bread – How to cook flatbread without oil

flatbreadnon-stickoilpan

Here's the thing:

I am currently experimenting with a Oshawa diet #7 and I discovered that I can make these tasty flatbreads in my frying pan.
However, the issue is that after each flatbread is done I have to wash the pan with a wet sponge, as either flour or small parts of the dough will get burnt and stick to the pan.
This means that I have to then wait for the pan to reheat again and this, together with the washing, makes the process a lot longer.

Here's what I tried so far:

  1. I've tried removing any excess flour before frying, but some dough parts still got burned and got stuck.
  2. I put baking paper on top of the frying pan. This worked, but the baking paper got burned after each flatbread and I had to replace it each time.
  3. I also tried baking them in the oven. Although, it did work, the flavor and texture are different.
  4. My final attempt was buying a stone-effect frying pan, hoping that the cleaning process would be almost zero. True, it is far easier to wash than my previous pan, but it still takes a lot.

Now, what I would like to know is if there are other ways cooking these flatbreads (without oil) what would make the process faster and more efficient.

Thanks in advance for the help!

Best Answer

My family always made these Chinese flatbread-like pancakes and we cooked them on a cast-iron pan (although it was more like a frying surface or something, it was flat, round, had a handle, but no conceivable border) without using any oil. Now it is true that a little bit of the flour kept sticking to the pan, but we also had a little broom made of spliced bamboo (I think) with which we just swept the excess flour off. This of course is rather messy, but we only had to clean the stove after the cooking was done. I think this worked so well because the dough was not too wet (but also not too dry) and we covered the surface of every flatbread with a little bit of flour, which helps in making it less sticky.

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