Half way through the school year and I found yet another winning recipe: flat bread. My family loves this! One recipe makes eight flat individual size flat breads and they consume them in just a few hours.
I got this recipe from my mom’s husband, who is a wonderful home cook. My mom also used to make this flat bread when I was growing up, so I am very familiar with the taste and texture. I asked them both where they learned to make this bread and they smiled and said, “From our parents and grandparents.”
1 1/2 tsp active, dry yeast
1 Tbsp sugar
1 tsp salt
4 cups all-purpose flour (for more nutrition, try 3 c all-purpose + 1 c whole wheat)
1 1/2 – 2 c warm water
oil spray for the pans
In a large bowl, mix the yeast and the sugar on one side, the flour and the salt in the other. Then, mix all four dry ingredients with a spoon. Make a well in the middle and pour warm water, 1/2 c at a time, mixing by spoon or by hand (I use baker’s gloves). Sometimes 1 1/2 c or warm water is enough. The dough needs to be elastic, but not sticky to your hands.
Knead for five minutes, adding more flour, 1 Tbsp at a time, to incorporate it and to get to the point where the dough does not stick to your hands. Shape into a ball and leave in that bowl. Cover the bowl with plastic wrap. Let rise in a warm place for 30 minutes.
Prepare a floured surface and your rolling pin, plus pans to cook the bread on the stove top. I have four eyes on my stove, so I can cook four flat breads at a time. Tear the bread into eight pieces and roll each one to the size of your pans. Spray the pans with oil between cooking. Cook each flat bread for about 3 minutes on each side, or until you see brown spots on it.
Serve with soup, or with jam or honey. We love it plain as an afternoon treat. My mom gets sugar-free plum jam and she tells me it is delicious with this flat bread.