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Mon May 10, 2021, 08:29 PM

from a friend: Tibetan Flatbread (Skillet Bread)

This is all about the olive oil. Yeast gives bread flavor. In the no-knead recipe, there was no flavor. But here, the olive oil takes over without being overpowering. Use a quality extravirgin olive oil. So far, I've only used all-pupose white flour. Soon I'll experiment by adding other grained flours, such as rye or spelt. Even herbs and seeds. Maybe some sugar. The combination of steaming and frying gives this bread a tooth-satisfying, chewy-yetcrunchy texture. The edges are bliss! It's somewhere between a biscuit, English muffin, pretzel and Focaccia. And it keeps well. It also toasts beautifully. I've made thin slices to dunk into marinara sauces. Oh, my! Split it to make wonderful sandwiches! Just make it!
1.5 cups all-purpose flour
1/2 - 1 teaspoon table salt
1.5 - 2 teaspoons baking powder
1 cup water
1.5 - 2 tablespoons extra-virgin olive oil
1.5 - 2 tablespoons water
1, 8 or 8.5-inch non-stick skillet
In a medium bowl, whisk the flour, salt and baking powder. Add the water. Mix until wellblended. It will kind of look like a thick pancake batter. Coat the bottom of a COLD skillet with the olive oil. Pour the batter/dough into it. Wet your hands with water and pat the batter to the sides keeping it round and neat.
Drizzle the water around the perimeter/outside edge of the pan. Turn heat to medium. As soon as the water/oil mixture at the edge of the pan begins to sizzle and bubble, COVER. Lower heat a bit. Steam/cook for ten minutes.
(The first time I made this, I was kind of alarmed by the amount of oil and water. Don't be. The bread will absorb it. It's what you want.) After ten minutes, the bread will have risen.
Loosen edges and flip. Cover. Cook for an additional five minutes. The flip-side will not be as pretty.
Remove from pan and allow to cool ten minutes on a rack before slicing. Because the "crust" is "chewy" kitchen shears or a sharp pizza wheel make easy work of cutting.

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Reply from a friend: Tibetan Flatbread (Skillet Bread) (Original post)
elleng May 10 OP
flying rabbit May 10 #1
elleng May 10 #3
zipplewrath May 10 #2
elleng May 10 #4
elleng May 10 #8
essaynnc May 10 #5
elleng May 10 #7
WheelWalker May 10 #6
marble falls May 10 #9
AKwannabe May 13 #10

Response to elleng (Original post)

Mon May 10, 2021, 08:33 PM

1. thanks

I'm trying this one.

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Response to flying rabbit (Reply #1)

Mon May 10, 2021, 08:34 PM

3. Good; lemme know how it turns out.

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Response to elleng (Original post)

Mon May 10, 2021, 08:34 PM

2. How hot, how crispy?

I'm looking for a crispy but not too "crackery" flatbread. How hot and how long do you cook this? Before or after the toppings?

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Response to zipplewrath (Reply #2)

Mon May 10, 2021, 08:35 PM

4. Dunno, will ask!

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Response to zipplewrath (Reply #2)

Mon May 10, 2021, 09:03 PM

8. She wrote:

It's all in the recipe. There are no toppings. The bread essentially fries and steams at the same time. I keep it hot enough to see it bubble on the edges (I used a glass lid on an 8-inch cast iron skillet. Ten minutes on the first side, five on the second side. Let it cool for about five minutes before cutting it. I cut it with kitchen shears.

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Response to elleng (Original post)

Mon May 10, 2021, 08:37 PM

5. do you have a picture?

What's it supposed to look like when it's done??? That'd be very helpful. I love a steamed bread. Thanks!!!

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Response to essaynnc (Reply #5)

Mon May 10, 2021, 08:56 PM

7. There is one on FB;

don't know how to 'convert.'

Looks kind of like pancake/pita combo.

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Response to elleng (Original post)

Mon May 10, 2021, 08:46 PM

6. I'll let you know how it turns out in a cast iron skillet, or

maybe my cast iron Dutch oven. They are all I use. Will report.

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Response to elleng (Original post)

Mon May 10, 2021, 09:50 PM

9. This is perfect for a cast iron skillet. I'm making it tomorrow.

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Response to elleng (Original post)

Thu May 13, 2021, 09:20 AM

10. Thanks eg!

Seems easy enough.
Wonder if it will be a good pizza dough too.
Either way sounds great and will try this weekend.

Best

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