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Bread

Griddle Bread

A flatbread made with flour, butter, baking powder, baking soda, salt, sugar, yogurt, and milk, cooked on a griddle.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Griddle Bread

Ingredients

Directions

Prepare the dough

  1. Sift flour, baking powder, soda, and salt into a bowl.

  2. Dip a grater in the flour, then using the second coarsest serrations, grate cold butter into the flour.

  3. Add yogurt and milk and mix using a table knife.

  4. On a lightly floured surface, press the mixture into a circle approximately 2 cm thick and 25 cm in diameter.

  5. Cut into eight wedges.

Cook on the griddle

  1. Heat a griddle or heavy pan to a moderate temperature and dust the base lightly with flour.

  2. Place the dough on the griddle.

  3. Turn after five minutes.

  4. Continue to cook, turning as necessary, until the center is set.

  5. The pan may be covered to produce softer bread.

Serve

  1. Split and butter to serve.

  2. Serve warm or cold.

Nutrition, whole recipe (rough)

755Calories
21 gProtein
21 gFat
120 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the structure of the dough that sets as the bread cooks.
Baking powder
Releases gas in the dough, lifting it so the bread rises and stays light.
Baking soda
Reacts with the acidic yoghurt to produce gas, helping the bread rise.
Cold butter
Grated into the flour, it creates fat pockets that give a tender, flaky texture.
Yoghurt
Adds acidity that activates the baking soda and contributes moisture and tenderness.
Milk
Adds moisture to hydrate the flour and form a soft dough.

The step that matters

Grate the cold butter into the flour. Butter must stay cold so it stays in small solid pieces; it then melts during cooking and leaves pockets that make the bread tender rather than dense.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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