If you expect good then that is what you get and vice versa. This is a known phrase which you probably do not expect to find on a food blog but which I will unashamedly use to pique your expectation for multilayered flatbread. Multilayered flatbreads come with a lot of good; not just the rich buttery flavour but also the convenience, ease and versatility in flavour. I came across these multi-layer flatbreads while researching viennoiseries and lamination. I’m embarrassed about the number of times I have failed to achieve perfect lamination for croissants, but it’s also because I cannot count the number of times I have failed.

Nevertheless, if you like your flatbread and croissants then it’s an assured bet you are going to love multilayered flatbread. It is crispy with delicate soft centres accompanied by a highly satisfying buttery flavour just like croissants! And the fun part is; it is so easy to make; way easier than croissants!

The Best Of Them All!

Besides its mouthwatering taste multilayered flatbread comes with a lot of advantages

Flavouring. Experiment with different flavours and add-ons such as compound butter, chocolate, and different soups.
Serve it anytime! Serve for breakfast, a snack, or for dinner simply by adjusting its accompaniments; for example with stew for dinner or with hummus for snacking.
Make it Sweet. Make it Savoury. This multilayered flatbread can be adjusted in flavour by adding different addons or flavouring the butter used in lamination. For example, compound butter can make paprika-flavoured bread or honey cinnamon-flavoured. Making it neutral( with plain butter) leaves more room for flavour adjustments, for example, serving it drizzled with chocolate for a sweet tooth or serving it with stew to make it savoury.
A more accessible version of a Croissant. If Croissants’ soft buttery interior and crispy layouts get you drooling, this multi-layered bread will easily be one of your favorite bread. Tastes like croissants but the baking process is considerably easier compared to croissants.

Recipe run-through

Make a standard bread dough; mix warm water, flour, salt for taste, oil and instant yeast and knead just for a few minutes until smooth. Cover the dough with cling film then let the dough sits for at least 1 hour to develop gluten and flavour.

Divide the dough into sections. Roll each section until thin then spread with melted butter, top with another rolled dough then spread with butter and so on until you have multiple layers of dough and butter; I went up to five layers of rolled-out dough with this recipe.

Cut the rolled dough longitudinally, then roll it around to make a circular shape. Slightly press down and roll with a rolling pin. Egg wash then bake until browned around the edges.

Ease and Convenience

Since the multilayered flatbread somewhat mimics laminated viennoiseries such as croissants due to the layered battery crispy layers and flatbread such as the naan or chapatis let’s compare ease and convenience with the two variables.

In comparison to chapatis or Naan, this bread takes a bit of time and technique. Not that it is hard just a few more steps to achieve the multilayered structure but the extra work makes it all worth it. An added advantage is, it is baked; meaning you can carry on doing other activities like cooking the stew while it is baking. The same advantage is not observed in other flatbreads which require hands-on turning and flipping until fully cooked.

In comparison to croissants, a person who understands the lamination making this multilayered flatbread will be a piece of cake. Soft dough is rolled and sandwiched with semi-melted butter again and again until multiple layers of dough and butter are achieved. No chilling of dough or butter, and no complex folding techniques.

Taste and Texture of Multilayered Flatbread

Taste; A rich bread with a high buttery flavour similar to croissants due to the lamination.

Texture; A cross between milk bread, and croissants. it has various layers which are soft with the outer parts being crispy like croissants.

Have some fun with it

This bread is the most versatile bread there is. From how it is served, when it is served, how it is baked and what it is served with.

Serve multilayered flatbread with; Your favourite stew, soup, or drink such as tea, dressing or sauce. A drizzle of chocolate for a sweet crunchy chocolate bread taste, Baba ganoush or hummus.

Flavour it differently. A common method of adding flavour is by adding chopped parsley or garlic in between the butter layers. You could also use any kind of compound butter such as paprika compound butter for a savoury flavour or cinnamon maple butter for a more sweet flavour.

When to serve. The most convenient advantage of this bread is its ability to slide as a serving for breakfast, snaCKS OR

How To make Multilayered Flatbread; Step By Step

Step one; Make the dough. In a medium-sized mixing bowl, mix warm water, milk, and oil then add flour and instant yeast. Mix until combined; then transfer to a clean surface and knead by hand until a smooth dough is formed. ( 3-5 minutes)

Step two; Proof. Transfer the dough into a clean bowl, slathered with oil and wrap the surface with a cling film. The oil slather helps the dough from sticking to the bowl when the dough puffs up. Let the dough sit for about 40 minutes to one hour until almost doubles in volume. Proofing allows the gluten to develop and relax while also developing more flavour in the dough.

Step three; Roll and butter. After the dough has been proofed, transfer it to a generously floured surface. Cut it into equal-sized pieces; I like to weigh each piece on a measuring scale to ensure each size is equal. I went with 100 grams for each piece for this recipe and went up to five pieces.

Roll each piece until thin (the shape should not necessarily be defined; rectangle, or circular shape whichever works for you). Afterwards, generously spread it with semi-melted butter. Roll another piece and place it on the spread-out dough then spread with butter.

Keep going with all the pieces until you have a multilayer of butter and oil. More layers of dough equal more layered bread.

Step four; Cut and shape. Now using a pizza cutter or sharp knife cut longitudinally into stripes. Roll each piece round and round adding another piece until you get the desired size for each flatbread. ( see pictures)

Afterwards, using a rolling pin slightly flatten and spread each layer. Transfer to a parchment-lined baking tray. Egg wash and sprinkle sesame seeds.

Step five: Bake in a preheated oven until golden and crispy. The baking time will vary with size; remove it from the oven when it completely browns around the edges.

Serve immediately with salad, soup, or sauce of your choice.