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 of 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 dough ball 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, 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.