baking bread/roll 150kcal - need recipe

Here's a flat bread: https://www.kingarthurflour.com/recipes/skillet-flatbreads-recipe

Marilyn0924 wrote: »

Skinnytaste posted an easy bagel recipe recently (It's amazing and 5 ingredients), you can also form them into garlic knots, which I think would be super delish with soup!
https://www.skinnytaste.com/easy-bagel-recipe/
https://www.skinnytaste.com/easy-garlic-knots/

I just made the garlic knots from reading your post.. So good! Tastes like a soft, garlicy biscuit.

yirara wrote: »

Thanks @Jaymie
I'm curious if it will work out. I've never baked anything other than a lemon drizzle. Once.
Will be a bit difficult to work out the calories as I need to go backwards here: I want to spend so many calories, thus how much flour and other ingredients do I need. I might use the recipe builder to get the right amount of ingredients for it I guess. For cooking I just use a bit less rice or pasta, but I can't really do that here, can I?

Since you're not an experienced baker, I recommend making the entire recipe (i.e., the entire amount) of whatever recipe you use, rather than trying to scale it down to the amount you want to eat. (You can freeze any amounts you don't want to eat in the next few days.)

Once you've made it and entered the ingredients into the recipe builder, and weighed the finished product so you can see how many calories are in a given amount (a lot of people set the number of servings equal to the number of grams, and just log the grams in the portion they eat as the number of servings; I prefer to make the number of servings closer to the actual servings I expect to get, and include in the name of the recipe "srvg = X grams"), you'll be able to decide how big a piece you want of whatever kind of flat bread or biscuit you made.

A recipe with just water, flour, leavening, and salt is likely to run in neighborhood of 150 kcals for about 2 oz (55 g). One with a fair amount of fat (like a biscuit) might run closer to 200 kcals for 2 oz. That's a decent serving of bread (not huge, but not puny) -- maybe a 2 1/2 inch biscuit, if you're making biscuits. But now that you've said you don't have baking experience, I'm not sure I'd recommend biscuits as the place to start. They're not difficult, exactly, but they're not fool-proof, either. Pretty much any bread-type recipe that calls for solid fat, which is intended to be incorporated in a way that helps build a particular structure in the finished product, is going to be a little more challenging, and might not be the best choice for a beginner. (Of course, I've always been inclined to throw caution to the wind, and make what I want to make, regardless of how many new techniques it might involve. I volunteered to make chocolate eclairs for a cultural day for my high school French class, having never made either pastry or custard of any kind before, and nothing closer to the icing than fudge. They turned out great. Then I volunteered to make my German grandmother's bread for a cultural day for my German class, having only watched my mother make bread. That turned out great, too. Beginner's luck, because I've had my share of not-so-great pastries and breads since. )

The flatbread recipe that RodaRose posted at the top of the thread looks like a good one for a beginner baker. The directions are clear, and it sounds pretty forgiving. No special equipment needed, so long as you have a skillet. The finished product should be pretty soft, especially when it's still warm, although not exactly what I would call "fluffy." (You can reheat leftovers briefly in the microwave in a damp towel, although my preference would be to heat up the skillet, put the leftover bread in -- no need to grease it -- with a lid over it for 30 seconds to a minute.)

Here's another King Arthur recipe to consider that look easy and work with the ingredients you have on hand:

https://www.kingarthurflour.com/recipes/simple-tortillas-recipe

Here's one you won't have to shape (just pour it into a loaf pan and bake), although it calls for milk and eggs (or vegan substitutes), which you didn't mention having on hand (I think it would still run 150 to 200 kcal for a 2 oz portion). I've never used recipes from this site (just found the site on a google search) and it does have more egg and milk than I would have expected, but the pictures of the finished loaf look like a lovely soft texture, and it has fantastic explanations of the technique and what the various ingredients do for the bread, and what kind of substitutions you can make, so if you're thinking you might like to do more baking in the future, it could be a useful reference.

https://bakerbettie.com/basic-quick-bread-recipe-sweet-or-savory/

Best of luck!