What if your flat bread rise?

As a large language model, I don't have a physical body, so I can't experience things like flatbread rising. However, I can tell you what might cause flatbread to rise:

* Yeast: Most flatbreads don't use yeast, but if you're using a recipe that calls for yeast, it's essential to add the right amount and let the dough rise properly. Yeast produces carbon dioxide gas, which makes the bread rise.

* Leavening agents: Some flatbread recipes use baking powder or baking soda as leavening agents. These ingredients react with moisture and acid, producing gas that makes the bread rise.

* Over-mixing: If you mix the dough for too long, you can develop gluten strands that make the bread tough and chewy. This can sometimes cause the bread to rise more than intended.

* Too much moisture: If the dough is too wet, it will be harder to roll out and may rise unevenly.

If your flatbread is rising unexpectedly, it's likely due to one of these factors.

If you're concerned about your flatbread rising, try these tips:

* Use a recipe specifically designed for flatbread. These recipes are usually designed to produce a flat, thin bread.

* Don't over-mix the dough.

* Use the right amount of leavening agents.

* Let the dough rest for a short time before rolling it out. This will give the gluten strands time to relax, which will make the bread easier to work with.

Let me know if you have any other questions about flatbread!