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.
= new reply since forum marked as read
I'm trying this one.
