pan-fried flat bread
Copy-and-Print Recipe at bottom of page!
This is the same bread dough recipe used for homemade pizza , but instead of baking it in the oven, these little flat breads are fried in a skillet…for a soft, golden brown, hot & delicious treat!
INGREDIENTS:
1 cup water (the temperture of your wrist)
1-1/4 teaspoon dry yeast (1/2 of a package yeast)
1 tablespoon oil
3/4 teaspoon salt
2-1/4 cups flour, plus some more
DIRECTIONS: (here are directions for making the dough by hand; directions for food processor method are at the bottom of this page)
Add yeast & water, stir, & let sit about 5 minutes.
Then add the remaining ingredients, & mix with a large spoon a minute or so until the ingredients come together. Knead for about 10 minutes. (Step-by-step instructions on how to knead any dough by hand can be found here: pizza dough.)
Note: If the dough seems to be too sticky to knead, just add more flour, about a handful at a time, until you can handle it. If after a minute or so of kneading, most of it is still sticking to your hands & the bowl, instead of staying as a ball of dough, then it needs more flour. If it is a little wet & sticky, but you are able to knead, that is fine–it does not need more flour.
After you are finished kneading, form the dough into a ball, cover with a damp cloth, & let rise in a warm place for about 1-1/2 hours. (If it is in a cool place, it may take longer to rise.)
When you poke the dough with your finger, it should leave an imprint instead of springing back!
Flour the dough & work surface, and cut into 8 equal pieces. Shape each piece into a ball without kneading or handling it too much.
…then simply let the balls rest for 5 minutes.
Flour a cutting board & rolling pin with plenty of flour, & without handling or kneading the balls anymore, roll each ball into a circle.
Then, heat a frying pan or heavy iron skillet over medium heat until very well heated (about 5 minutes). Add a tablespoon or so of oil (canola oil is healthy & is a good all-purpose oil for cooking), & allow the oil to heat up a bit as well. Lay the breads on the skillet, & cook for 3 or 4 minutes, until the underside starts to appear golden in places & the top appears a little bubbly.
Then, just turn the breads over & cook an additional 2 to 3 minutes on the oppoiste side.
Some people make & roll out the doughs beforehand, & refrigerate or freeze them for later use, although I have never tried this before myself…
These breads can be used to make mushroom gyros or are delicious served just with plain honey!
Enjoy!
love,
Clay Ball
Copy-and-Print Recipe Below!
Homemade Fried Bread
INGREDIENTS:
1 cup water (the temperture of your wrist)
1-1/4 teaspoon dry yeast (1/2 of a package yeast)
1 tablespoon oil
3/4 teaspoon salt
2-1/4 cups flour, plus some more
DIRECTIONS: (here are directions for kneading the dough by hand; directions for food processor method are at the bottom of this page)
1. Add yeast & water, stir, & let sit about 5 minutes.
2. Then add the remaining ingredients, & mix with a large spoon a minute or so until the ingredients come together. Knead for about 10 minutes.
Note: If the dough seems to be too sticky to knead, just add more flour, about a handful at a time, until you can handle it. If after a minute or so of kneading, most of it is still sticking to your hands & the bowl, instead of staying as a ball of dough, then it needs more flour. If it is a little wet & sticky, but you are able to knead, that is fine–it does not need more flour.
3. After you are finished kneading, form the dough into a ball, cover with a damp cloth, & let rise in a warm place for about 1-1/2 hours. (If it is in a cool place, it may take longer to rise.)
When you poke the dough with your finger, it should leave an imprint instead of springing back!
4. Flour the dough & work surface, and cut into 8 equal pieces. Shape each piece into a ball without kneading or handling it too much.
…then simply let the balls rest for 5 minutes.
5. Flour a cutting board & rolling pin with plenty of flour, & without handling or kneading the balls anymore, roll each ball out into a circle maybe 5 or 6 inches in diameter. (I try to make them so that I can fit 2 or 3 into the pan to cook at the same time).
6. Then, heat a frying pan or, even better, a heavy iron skillet over medium heat until very well heated (about 5 minutes). Add a tablespoon or so of canola oil (the heart-healthy oil found with all the other oils at the supermarket!) and allow to heat up as well.
7. Lay the breads on the skillet, & cook for 3 or 4 minutes, until the underside starts to appear golden in places & the top appears a little bubbly.
Then, just turn the breads over & cook an additional 2 to 3 minutes on the oppoiste side.
Some people make & roll out the doughs beforehand, & refrigerate or freeze them for later use, although I have never tried this before myself…
These breads can be used to make mushroom gyros or are delicious served just with plain honey!
Food processor method:
Place the water & yeast in a measuring cup & let sit for about 5 minutes. Then add oil.
Place the flour & salt into a food processor (which is fitted with a steel blade), & turn on the machine. Stir the liquid briefly so nothing is stuck at the bottom, & then pour it through the top feed tube of the food processor all at once, while the food processor is running.
The dough will be formed very quickly…as soon as it forms, turn off the food processor.
Place the dough onto a floured surface, knead it briefly & form into a ball, & then place into a bowl & cover with a damp cloth, as above. The rest of the directions are the same as above!
Enjoy!
love,
Clay Ball
