in a hurry flat bread

[bookwormom]

I can vouch that my husband loves this bread, it is fast and easy, takes hardly any kneading and doubles as pizza dough. Granted, I take a lot of liberties, and the older I get the more so.
my baking secret is a big tupperware bowl. I wore mine about out and am on the lookout for a new one.

here goes:

I take my bowl and fill it almost half with flour. for this I use either whole wheat or spelt and a third of it is high gluten flour. I add salt and yeast and stir it with a whisk. then I stir in enough warm water with a big wooden spoon to make a dough consistency. when it is all stirred up I put the lid on, in winter i set the bowl in a sink of hot water. In summer I put it in a warm place within ear shot. You will hear a 'plop' sound when it is ready because the lid will pop off. the dough will be to the top. the rising will not take as long as normal, matter of fact, it goes mighty quick.. I guess it has to do with the bowl being sealed. I flour my doughtboard, scrape out the dough and sprinkle more flour on it, knead it a minute or two. in no time flat it feels bouncy. I make two flat loaves, that is, I form a ball and put it on a cookie sheet, roll it somewhat flat, like less than ann inch thick, then brush it with water and sprinkle poppy seeds or sesame seeds, crushed herbs, whatever I feel like on it. Take a large knife and cut it in sections by putting the blade on the dough and pressing down. , let it rise and bake for 20 minutes. I brake it in pieces where I made the knife cuts. for sandwiches I split a section like a bun. this is not for you if you like regular loaves and sliced bread. for pizza I add a couple of spoons of olive oil and oregano to the dough and roll it out thinner. presto, all done.

[Anon001]

This sounds like something I have to try. thanks

[sbemt456]

Paul I would bank on it being good, cause I know that gal can cook. ;)

Have a great day!

stella

[sally]

Bookwormmom, thanks for the suggestion! I like the tupperware idea. I've never raised bread in a sealed bowl before. Fascinating.

I wonder if I could roll your flat bread out slightly thinner, in order to cook in a skillet over a campfire. I think I'll try this next time we go visit our land. We often cook cans of crescent rolls that way, laying them flat in the skillet instead of rolled up. We always take cans of crescent rolls with us, but they are expensive.

A couple weeks ago, I tried a recipe for naan, Indian flatbread. It was neat. I patted it flat and first cooked it briefly in a skillet, without browning it. Sorta like a very thin hockey puck. ;-) Then after dinner finished cooking, I brought the flat bread back out, and finished cooking it directly on the coals. The ashes didn't cling to the bread. They were supposed to blow up like balls on the coals, however, but I hadn't gotten them flat enough. They only puffed up partially. Then, as they cooled, they relaxed back down a bit, and almost looked like regular naan. Next time I try it, I'll have to roll them flatter with a mayonnaise jar or something. It was fun to try, and even DH could see their potential.

Thanks for the ideas!

[bookwormom]

please post how it works, I had not thought of doing it in a skillet

[NCLee]

When my Mom made biscuits, my Dad liked to take an oversized one and flatten it out. Maybe the thickness of a pie crust. The circle of dough would be a little smaller than the botton of the CI skillet. He'd then fry it up in a little fat back grease.

I used to love his "fried" bread. !!!

Thanks for bringing up a good memory of my Dad.

Lee

[momma_to_seven_chi]

This sounds like such an easy idea. I am going to try it. No fuss, no mess, and fast-- my kind of recipe.

[sissy]

I like to use self rising flour add water to consistency of pancake batter. Heat a little oil in skillet med heat. Fry until bubbles add a drop of oil to pan & flip cook till brown. I do three at a time. This is real quick & easy. As a kid we put butter & sprinkled sugar on top for a treat. Have not tried that in a very long time.
Sissy

[NCLee]

Sissy, for some reason your post reminded me of "fried" toast that we used to make. Diet restrictions won't let us make it today. This isn't French toast.

Room temperature butter. Spread on sandwich bread. Put in a dry hot skillet, butter side down. (Not too hot to burn the butter). Lightly "fry", flip, slightly flatten with the back of a spatular.

When the buttered side is up, can lightly sprinkle with whatever seasoning you like. We liked just a whisper of cinnamon. The heat releases the essential oils from spices.

I could use a couple slices of fried toast right now to go with my cuppa coffee.

Lee

[sally]

Bookwormom, thank you so much for this recipe! The your unique rising method worked like a charm. Where on earth did you learn such a trick?

After the fire was burning well, I remembered I wanted to try this bread. DH tended the fire, and I quickly made the bread dough, and put it in a square leftover dish that sealed like Tupperware. I took it outside, and let it rise in the heat of the evening. It only took about... 15 minutes? I patted it out fairly flat, and let it rise again as the steak and corn on the cob cooked. Then DH cooked the bread, in a flat skillet on the grill over the embers. He turned it several times, until it was golden brown on one side, and more brown on the other. The bread was over an inch thick and we were afraid it would not be cooked all the way through, but it was cooked perfectly and tasted fabulous. We melted butter on top. The leftovers were still warm after dinner, so I spread on some honey and had it for dessert. DH was very pleased, and I got a kiss. :)

Next time we go to our property I want to bring some wax paper. I used flour to keep it from sticking to the paper plate I patted it out on. But some oiled wax paper would be better.