We're currently using
- 500g strong flour
- 1tsp salt
- 1tsp yeast
- 325ml water
This produces a usable / edible dough, but we're finding it very "dense" or "heavy". It's very filling when eaten, and has little to no air pockets. It's pretty hard work eating it, even when made thin.
How can we alter the dough to make one with more air? A lighter, easier to eat dough.
Best Answer
You really need the dough to double in size for it to not be overly tough.
30 min might be enough time under some conditions, but it's not always; if you're in a rush, you might be better off making a biscuit dough rather than a yeast dough.
To ensure a good rise, I'd recommend the following:
If the dough has doubled, and it's still coming out too tough for your liking, you can try: