4 Wheat Soft Pocket Flatbreads

Water is a basic ingredient used to hydrate and bind components in dough. It is essential for the baking process but does not contribute nutritional value. Its presence is necessary for texture and consistency in baked goods.

Pea protein is a plant-based protein source that provides essential amino acids. It is less processed than some other plant proteins but may not be as bioavailable as animal proteins. It is a suitable option for those seeking plant-based protein alternatives.

Wheat protein, often referred to as gluten, provides elasticity and structure to baked goods. It is a concentrated source of protein but may not be suitable for those with gluten intolerance. It enhances the texture and chewiness of flatbreads.

Spirit vinegar is used as a preservative and flavor enhancer in baked goods. It is produced through the fermentation of alcohol and is generally considered safe. It helps to extend shelf life and improve taste.

Raising agents are used to increase the volume and improve the texture of baked goods. They are typically composed of bicarbonates and acids that react to produce carbon dioxide. These agents are essential for achieving the desired fluffiness in flatbreads.

Refined grain flour stripped of bran and germ.

Sugar is a refined carbohydrate that provides sweetness and enhances flavor. Excessive consumption can lead to health issues such as obesity and diabetes. It is often added to improve taste but offers no nutritional benefits.