The Physics and Craft of Global Flatbreads
How a 1.5 mm sheet of dough, a hot surface, and a gram of flashing steam make a roti balloon, a naan blister, and a pita split
Members only · $15 a month
Flatbreads run on a different physics from loaves: thin sheets, extreme heat, and bakes measured in seconds. This module follows the science from the 14,400-year-old charred bread of Shubayqa 1 in Jordan to the phulka on a cast-iron tawa. It covers the Alveograph P/L ratio that lets dough roll thin, the three-stage steam delamination behind ballooning and pita pockets, tandoor wall adhesion and the fourth-power radiant heat that blisters naan, stone-chakki versus roller milling and the acrylamide trade-off, lamination, yogurt fermentation, and why the refrigerator stales cooked bread fastest. It closes with master protocols, troubleshooting, and kitchen food safety.
- Prehistoric Origins & Flatbread Heritage
- Wheat Rheology & the P/L Ratio
- Steam Delamination & Pita Pockets
- Tandoor, Tawa & Radiant Heat
- Stone-Chakki Milling & Acrylamide
- Lamination, Yogurt & Maillard Browning
- Staling & Starch Retrogradation
- Master Protocols & Kitchen Food Safety
The guides, flashcards, quiz, audio, video and study materials in this module are for members. Membership is $15 a month, plus any sales tax that applies, with a free first week. Cancel online, any time, in one click.