Description
Laminated dough technique creating alternating crisp and tender strata in flatbread.
Technical
Repeated folding induces gluten alignment while trapping fermentation gases between layers, with surface dehydration creating shattering crispness at edges.
Culinary Significance
Transforms simple flatbread into textural contrast vehicle, ideal for dipping or sandwich construction.
Science
Primary Reaction
Starch gelatinization
Parameters
Temperature
21°C optimal
18°C to 24°C range
Time
6 hours
4 hours – 12 hours
Equipment
Marble pastry slabDough scraperBakers linenPerforated baking tray