Rolling pin bread Calories

Make Rolling pin bread by mixing flour, water and salt into a dough, resting it, then rolling small portions thin. Cook each piece on a preheated dry skillet or griddle, turning until both sides are done.

Rolling pin bread and lavash are both thin flatbreads, but they are not necessarily identical. Lavash is commonly rolled very thin and may be baked in a tandoor; Rolling pin bread is typically described by its rolled-out preparation and griddle cooking.

No, Rolling pin bread does not have to contain yeast. Many home versions use a simple flour, water and salt dough, while other recipes add yeast and allow the dough to rise for a softer, puffier result.

Rolling pin bread becomes hard or cracks when it is overcooked or loses moisture after cooking. Stack the warm pieces under a clean towel, then store them sealed once cool to help keep them pliable.

Keep Rolling pin bread soft by covering it with a clean towel as soon as it comes off the griddle. Once cool, seal it in a bag or airtight container; briefly warming it in a covered skillet helps restore flexibility.

Yes, Rolling pin bread freezes well. Separate the pieces with parchment, seal them in a freezer-safe bag, and thaw at room temperature or warm them straight from frozen in a skillet.

Reheat Rolling pin bread in a dry, preheated skillet for a short time on each side. For softer bread, sprinkle on a little water and cover the skillet; avoid prolonged heating, which dries it out.

Serve Rolling pin bread with soups, stews, grilled meat, cheese or dips. Its thin shape also makes it handy for wrapping cooked vegetables or fillings, provided the bread is soft enough to fold.

Yes, soft Rolling pin bread can be used for wraps. Warm it briefly first so it bends without cracking, then add fillings without overstuffing; a very dry or crisp piece may break when rolled.