Prep 10 mins
Cook 10 mins
I love this recipe for a quick and easy bread side dish. Again I took a basic and totally rewrote the recipe until it really had nothing to do with the original.
- 4 cups whole wheat flour
- 2 cups all-purpose flour
- 4 teaspoons salt
- 4 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1 teaspoon mixed Italian herbs (optional)
- 6 tablespoons coconut oil
- 2 cups ice water
- Mix the ingredients in the order given. Stirring well between each item. You will need to knead it a bit by had at the final mix but do not over do it. Just a minute tops. Work fast & keep the dough tender.
- The dough should be soft but easily rolled out. You may need to add a bit of flour or water depending on the weather and flour you are using.
- Cut into 10-12 pieces. Roll out thin on an oiled surface, I use either olive or coconut oil depending on the weather. Coconut solidifies at 76 degrees.
- Create disks aproximately 8 -10" round.
- Prick the top of the bread with a fork and fry in a lightly oiled skillet or on a grill. These work well on the outdoor grill if they are oiled well.
- They cook fast and should be tender.
- Serve with any dish. I love them with soups in the winter and salads or grilled veggies in the summer.
I liked these a lot. I wouldn't say they were fast, but they were pretty easy. I wasn't sure how long to cook them so I sort of just guessed. They are tasty and I used 1/2 tsp thyme and 1/2 tsp basil as I thought the rosemary in the italian seasoning would be overwhelming. I also added about a half teaspoon of garlic granules. Used olive oil, also. I like that my vegan daughter can eat these - and my one and three year olds loved them too.
This was fast, easy and great tasting. I made it with Lentil Soup #381745. My 1 yr old, 2 1/2 yr old and husband gobbled it up. I used olive oil in the dough and a generous amount for frying and they came out great.
This is a lovely flat bread and very different from the piadina I once had! I didn't add in any mixed herbs and left it plain. And I added in about 2 tsp salt which I felt was perfect for us instead of the 4 tsp which the recipe calls for and I used olive oil. The dough was easy to work with. I rolled them out on an oiled surface and didn't bother with oiling the skillet. They did turn out soft. Thank you, Maeven6, for sharing your wonderful recipe, I definitely will be making it again! Made for PAC Spring '08.