This flatbread recipe is as simple as they get. Slightly thicker flatbreads can be used as pitas. I like thinner ones for Gyros.
- 1 ½ cup whole wheat flour
- ½ cup sugar
- ½ cup butter, softened
- 1 cup boiling water
- 4 - 4 ½ cup white flour
- 1 cup buttermilk
- 2 tsp. baking powder
- 1 ½ tsp. salt
- 1 tsp. soda
Heat oven to 400 degrees.
Combine whole wheat flour, sugar, butter and water. Let stand about 5 minutes until cool.
Stir in remaining ingredients using enough flour to make dough easy to handle. Turn dough onto lightly floured surface and knead about 5 minutes.
Divide dough in quarters and cut each quarter into 8-10 portions. Roll out each portion on floured surface as thin as possible.
Flat breads will be irregular in shape don't make yourself crazy trying to make them perfectly round. Place on ungreased cookie sheets. Bake 5-10 minutes depending on thickness, or until golden brown.
Onion Flat Bread
This flat bread works well on a pizza stone set on the grill. Be sure that the stone is well heated before placing the onion bread on to bake. This can be a very useful and interesting addition to your outdoor-cooking repertoire. Flat bread works great for wraps, hot dogs, and such. Vegetarians in your crowd can fill these flat breads with salad fixin's and cheese while the rest of you chow down on burgers and still have something warm with the rest of you.
- 1 cup warm water
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon olive oil
- freshly cracked black (or mixed) pepper
- ½ ounce dried yeast dissolved in 1 tsp. warm water
- 12 ounces flour
- 1 egg, beaten lightly
- coarse sea salt or kosher salt
- chopped onion, for sprinkling
Stir salt, sugar and olive oil into warm water.
Dissolve yeast in one tablespoon of warm water and add to mixture.
Add flour gradually, mixing and kneading until smooth and elastic.
Cover, and allow to rise overnight in a warm place, free from draft.
The next day, knead the dough and divide into balls about the size of a tennis ball. Roll each one out to about 1/2" thickness.
Brush with egg yolk diluted in two tablespoons water and sprinkle with coarse salt and chopped onion, and finally, coarsely cracked pepper. Pierce the dough several times with a fork so that it will remain flat.
Bake on a lightly floured baking sheet in a 400°F oven for about 20 minutes until onions are brown and crust is crisp and golden.
Navajo Fry Bread
The name pretty much says it all. You get about 20 rectangles of 3x4 inch fried bread. Nummy!
- 1 ½ cups flour
- 1 pkg active dry yeast
- 1 5 oz can evaporated milk
- ½ cup granulated sugar
- ¼ cup water
- ¼ cup shortening
- 1 tsp salt
- 2 eggs
- 2 ½ - 3 cups flour
- vegetable oil
- confectioners sugar
Stir together 1 ½ cups of the flour with yeast until well combined.
In a medium saucepan, combine milk, sugar, water, shortening and salt. Heat until shortening melts and liquid measures 120F to 125F (very warm).
Stir the liquid into the flour, beating with an electric mixer. Stir in eggs 1 at a time, beating after each addition. Beat for several minutes, gradually adding the remaining flour.
Turn out onto a lightly floured pastry board. Knead in as much of the remaining flour as is needed to make a stiff dough. Continue to knead for 5-8 minutes, or until dough is smooth and elastic.
Shape into a ball, place in a lightly oiled bowl, turning once to coat with oil, and cover with plastic wrap. Refrigerate for at least 2 hours or overnight until ready to use.
When ready to use, let dough reach room temperature and punch down. Let rest, covered with a damp paper towel for 10 minutes.
Turn out onto a lightly floured work surface and roll into flat rectabgles 3 inches by 4 inches wide of an 1/8-¼ inch thickness.
Bring oil in a deep pan to a temperature of 365F. Using a slotted or mesh spoon, carefully lower two rectangles at a time into the hot oil and fry, turning once, for a total of about 1 ½-2 minutes (or until golden).
Remove and drain on paper towels. Sprinkle liberally with confectioners sugar while still warm and serve.