Flatbread

[gothwalk]

Originally published at Now Is A Long Time Too. You can comment here or there.

I just discovered (more precisely, confirmed, as I’d read it elsewhere) that you can make excellent flatbread with flour, water, some oil, and a good frying pan. I can see what I’ll be having for breakfast fairly often from now on…

Comments

[modifier.livejournal.com]

I make mine with a touch of sugar in the dough.

[silja.livejournal.com]

Exact recipie?

[gothwalk.livejournal.com]

That's about as exact as it got.

Put flour in a mixing bowl, add water, stir with a wooden spoon, adjust both until you get a dough, roll chunks to about 3mm thick, and slap them on a hot frying pan (I've a good cast-iron one) with a very little olive oil on it. Turn after it bubbles, wait the same length of time for the other side to cook, pull off the pan and eat. I don't know what they'd be like when they go cold; we didn't give them the chance.

[nightmares-fear.livejournal.com]

Sounds like pancakes to me.

[(Anonymous)]

Pancakes involve both eggs and milk, as well as sugar, and go onto the pan as batter - different effect. There's a lot more variability in pancakes too; knowing when the proportions are right is much harder when you've two wet and two dry components rather than one of each.