Help me with choosing the right yeast for my quick flatbreads.

[IfOttersRuledTheEarth]

I am looking to make my own flatbreads, those quick ones, although prefer the recipes that use instant yeast to make a fluffier flatbread.

I have no baking experience, but am trying to learn to bake my own in an effort to avoid overly processed foods.

I can't seem to find a yeast without some sort of additive.
There's an organic one (preferable) but it is dry yeast, so would need longer to prove?
Most recipes require the quicker yeast, and I can see why.
I can only find Allinsons, which looks ideal, except they contain an emulsifier (Sorbitan Monostearate).

Am possibly overthinking this but was trying to avoid them!

WWYD?
Any advice?

I am hoping to use this P Hollywood recipe

I just use Greek yoghurt, self raising flour and no yeast, sorry. They're quite fluffy though.

How much is in the yeast, how much would you consume per flat bread and how would it affect you?

I think people can go to extremes with these things

think the vid suggests a 7g packet for around 5 breads.

apologies, i tried to delete the vid from my previous post but it won't go!

You don’t need yeast for a flatbread! I would try without and see how you get on ☺️

I do this too, I’ve never used yeast in flat bread, and these are easy because I always have the ingredients in the house.

I did try the yoghurt method a few years ago and they were dense and awful, im not sure I'd like to try again!

I did want the fluffier texture, which I presume is from the yeast.

You’re overthinking it, that doesn’t make your homemade baking processed. I’m very slapdash with what type of yeast if any, how much, how long and it always works out. I think the key is actually kneading for long enough or using a mixer. But generally I think it’s the third time of making a recipe that you really crack it, and you need to get used to making dough.

So around 1.5g of yeast per flat bread, and how much of that 1.5g is the emulsifier you want to avoid?

I don't think I explained it well, I want to make it as healthy as possible, but I am not really worried about 1 emulsifier, personally. I just wondered if the organic dry yeast would be better/healthier (thinking live cultures, etc). I could be wrong! I have a lot to learn.

I use the flat bread recipe on bigger bolder baking website, it's just yoghurt flour and baking powder. I can usually taste baking powder and I really don't like it,happily I can't taste it in these 😁

Just buy some fresh yeast from a good independent bakery.

No additives.

Same.

Surely all yeast has live cultures or it wouldn't work.

Yes, and then it dies when baked, so you won't be consuming more live cultures by using 'better' yeast.

Im afraid you've all lost me a bit now
I just wanted info about Allinsons or organic yeast, I really want to make the Paul Hollywood flatbread and stick to the recipe!

Will try out with something cheap in case I mess up. Not a fan of the yoghurt versions.

I would use one instant yeast packet (Allinsons or Sainsburys) to 500-600g of strong flour with 450 ml of tepid (half boiling, half cold water). Activate the yeast water, with 1 tsp of sugar in a bowl. Sieve the flour in a bowl and add 1 tsp salt and mix.

You don’t need yeast in flatbread?

The whole reason I make flatbreads is because they don't contain yeast (I am useless with yeast cookery). My flatbreads are never dense - are you overkneading them or something? As long as you make the dough a few hours in advance, to give the yoghurt chance to work, they are always fluffy.

Greek yogurt, self raising flour and a touch of bicarb - no yeast needed

I use Allinson's for all my breads, the ordinary yeast in the green tin/packet, not the quick acting one. It works extremely well and as PPs say the tiny amount of additive you get for each bread isn't going to do any long time harm.

With baking as in all things, start out simple then add complications as you progress. There may be a local source of fresh yeast near you, so perfect the breads with the dried stuff first then try the fresh stuff later. It's always useful to have some dried yeast handy if you bake fairly regularly.

You would definitely use yeast in some of the Persian flatbreads, such as Noon Barbari and Noon Taftoon.

It shouldn't need longer to prove if you use the right amount. It's about the strength of each one and therefore how much you will need to begin with. Once you have a population of yeast cells growing in your dough they will all do the job.

Fresh yeast. Looks like grey block of tofu. Limited shelf life. Used to be sold in supermarkets but I can't seem to find it anymore. No additives afaik.

Dried active yeast. Look like pellets or powder and tend to be sold in small cylinder tins. Lasts very long time. Needs to be mixed with liquid first to activate it. Usually contains additives unless organic.

Instant dry yeast. Looks like powder and tend to be sold in sachets of 7g. Lasts very long time. Don't need to be mixed with liquid to activate. Can be added directly to dry ingredients. Usually contains additives unless organic.

If you are making a flatbread then you don't necessarily need yeast because you can leaven with steam. It requires practice, but if the cooking surface is hot enough, good gluten development, moist enough and rolled correctly the dough will puff up and make a pocket like the sail on a boat or a parachute. Having said that, a little bit of yeast will open up the texture and make fluffier flatbreads because there will be more 'gaps' in the bread particles. Think of it like a lattice with more gaps. More gaps, more air. Just like soft-whip icecream versus gelato.

The type of flour you use will affect the final texture. Self-raising and lower strength flour tend to make more 'cakey' and soft textured breads. High strength flour, like those labelled bread flour have more elasticity and puff up and become more crisp. It's a very clear difference and noticeable if, for example, you make hot-cross buns with cake flour versus bread flour. Made with bread flour they are a lot lighter in texture and the low strength flours makes them more like a sponge cake. My preference is for using bread flour for flatbreads/loaves/brioche and plain low strength flour for pancakes and cakes.