Monday, September 24, 2012

Skillet Flatbread

 I arrived home a few days ago, but with household chores and just getting organized again, I hadn't done any baking.  However, when this recipe appeared from King Arthur Flour in my inbox today, I was enticed to make up a batch.  Skillet Flatbread reminded me so much of something my mother used to make; she called it fried bread and it was the "leftover" yeast dough from a bread or roll recipe or sometimes, just it's own recipe!  Although this recipe doesn't have yeast in it, by resting the dough, you still get a light and airy texture inside as if it did. 

It was a perfect choice to make since I was back at the airport this morning to retrieve my hubby, who had also been away for business (and a side trip to see our grandson--lucky duck!)  I made him a veggie chicken patty and for me a BLT--I'm still loving the fresh tomatoes from the farmer's market and added lettuce and veggie bacon.  The recipe gives a couple of variations by substituting some of the all-purpose flour for rye flour or adding some Italian herbs to make these into mini pizzas--can't you just imagine your children enjoying that!

Skillet Flatbread (recipe from King Arthur Flour)
3 cups all-purpose flour
2 tsp. baking powder
1 1/2 tsp. salt
3 T vegetable oil or olive oil 
1 cup icy cold water

2-3 T vegetable oil for frying

In a large bowl, measure out the dry ingredients and mix together.  Add your choice of oil into the cold water and add to the dry ingredients. (I had to add an additional 2 T of cold water to get a moist, but not sticky dough).
Cover with plastic wrap and let the dough rest for 10 minutes.
When the time is up, divide the dough into 10 or 12 pieces.  Roll into a ball and dust with flour.  Roll out with a rolling pin or pat with your fingers to a circle.

Heat a heavy skillet and add the oil.  When the oil is glistening, add 3 or 4 rounds and cooks a few minutes on each side over medium/low heat.
Remove to a rack, lined with paper towels.  Repeat with the remaining dough.  I didn't split these to make our sandwiches, but rather used two flatbreads.  

I'm determined to keep a life balance in spite of the workload I have ahead of me...so today, after I made us lunch, I just sat on the porch admiring the beauty of Fall unfolding. Enjoy!
 

19 comments:

  1. Frybread is very popular at powwows and is often served with butter and honey, or as the basis for 'Navajo Tacos'. Yum!

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    1. I loved butter and honey or peanut butter on the ones my mother made, but the Navajo Tacos sound so good and with making just ten from the batch, they'd be a little larger to hold everything that goes in them. Thank you for the suggestion. XOXO

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  2. Susan, welcome home and hope you do get to enjoy the fall! Your post so reminds me of my Mother's and Nanny's fried bread. It was a favorite of all of us. I have my Mother's cast iron pan that I plan to make this in. Memories are just golden... xoxo ♥
    Martha Ellen

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    1. The cast iron pan I used was one my mother gave me 44 years ago! It's my tried and true pan and worked perfectly with this recipe. Memories are golden:-D

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  3. I would rather eat bread than dessert. I will be trying this one this week. It looks perfect!

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    1. Amen to that Sister! I have such a hard time resisting a loaf right out of the oven:-D

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  4. The flatbread looks great, Susan. Bet it tasted good, too. Nice photos! Thanks for the visit and comment on my blog. Susan

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    1. They certainly made a wonderful fall lunch...now I just need some of your decorating touches to complete the meal!

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  5. Replies
    1. You could easily make these up between piecing for a treat:-D

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  6. What a beautiful view. These flat breads will be a sure fire winner with Harry, I'll make them with him this afternoon and post a photograph of the fun he has making them.xx

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    1. I'm going to be with Ari in November and I know he'll love making these too! These flatbreads were excellent and I'm anxious to make up some pizza sauce for mini pizzas. And, Jacqueline had a great idea with tacos. BTW, this dough is very similar to making floured tortillas except I don't put in any baking powder and they're cooked on a heated griddle without oil.

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  7. no baking...I can fry. I will try this recipe soon. thanks for sharing
    stamping sue
    http://stampingsueinconnecticut.blogspot.com/

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    1. Just be like the "Little Engine That Could" and keep saying, "I think I can...I think I can!" They're really delish and easy:-D

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  8. Susan, I bring some soup over and let's have lunch together! Love these flatbread!

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  9. Wouldn't that be a treat for me--I would love to lunch with you!

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  10. So, I like the Italian herb theme idea...How about these as really great Italian appetizer bites? Something like bruschetta or some melty cheese over fresh tomatoes? Perhaps with a cocktail or nice Italian wine? Then dessert, of course! :) Lv, me

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  11. The flatbread sounds great! It's great when you can take a little time to enjoy the pretty fall colors!

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  12. Oh that flatbread looks so good!!

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