Pan Fried Coconut Flat Bread Food

GLUTEN-FREE FLATBREAD (1 BOWL, 20 MINUTES!)

Steps:

• In a medium mixing bowl add light coconut milk, olive oil, and apple cider vinegar and whisk to combine.
• Add baking powder, sea salt, garlic powder, and dried oregano and whisk to combine. The mixture will likely fluff up and foam from the reaction of the baking powder and apple cider vinegar. This is normal and good!
• Next, add coconut flour, oat flour, and potato starch and stir with a wooden spoon to combine. Let rest 5 minutes uncovered.
• At this point you should have a dough that is malleable and very slightly tacky but doesn't stick to your hands. The dough should start pulling away from the sides of the bowl when the right amount of moisture is achieved, and it shouldn't be crumbly at all. Add a bit more of each flour until you reach the right consistency.
• Scoop out 1 ball of dough (~3 Tbsp in size) and place between two pieces of parchment paper. Use a rolling pin to roll into a thin oval shape slightly larger than 1/8-inch thick. For fluffier, thicker flatbread roll to slightly less than 1/4-inch thick and cook slightly longer. NOTE: If sticking or too tacky, add a light dusting of GF flour to the dough while rolling out (optional - shouldn't be necessary).
• Heat a skillet (cast iron is best, or non-stick) over medium/medium-high heat. Once hot, spray or drizzle with a little oil. Then use hands to carefully transfer the dough to the pan. If it cracks at all, just carefully and quickly patch back together with your hands (be careful not to touch the hot skillet).
• Cook for 2-3 minutes or until the underside is golden brown. Bubbles may form while it's cooking - that's normal and good. Flip carefully and cook for another 2-3 minutes. Lower heat as needed to ensure it doesn't burn. You'll know it's done when both sides are golden brown.
• Repeat this process until all dough is used (~6 large or 10-12 mini flatbreads as the original recipe is written).
• Store leftovers covered in the refrigerator or at room temperature for up to 2-3 days. To freeze, place cooked, cooled flatbread in a freezer-safe container or bag (adding parchment paper between each flatbread will prevent sticking) and freeze for up to 1 month. As with most bread, best when fresh.
• To serve, either heat from frozen in a toaster oven, thaw overnight and then heat in a skillet, or microwave from frozen until warm.

COCONUT FRY BREAD (AKA COCONUT BAKE IN TRINIDAD AND TOBAGO)

Steps:

• In a stand mixer fitted with the dough hook, knead together the flour, sugar, baking powder, salt, shortening, butter, water, coconut milk and coconut flakes. Let rest for 1 hour.
• Heat about 2 inches of vegetable oil in a heavy pot or Dutch oven.
• Divide the dough into 3- to 4-inch balls and press flat. In batches, deep-fry until light- to golden-brown.

FRYING PAN BREAD (SKILLET FLATBREAD) - NO YEAST

Steps:

• Add the dry ingredients (i.e. flour, salt, sugar, baking powder & herbs) to a large mixing bowl. Mix dry ingredients together. This helps to spread out the baking powder and prevents small pockets of baking powder being found in the finished bread.
• Soften butter in a microwave.
• Add wet ingredients (i.e. milk and melted butter) to the mixing bowl. Stir thoroughly with a large spoon.
• Use your hands to knead the dough together for 1 or 2 minutes in order to create a nice ball of dough.
• Sprinkle some flour on a cutting board in order to prevent the dough sticking to the cutting board (when you roll out the dough).
• Place the dough of the cutting board.
• Sprinkle a small amount of flour on top of the dough (in order to prevent the dough sticking to the rolling pin).
• Use a rolling pin to roll the dough flat. The dough should be no more than 1/8 inch high.
• Use a large cookie cutter (or small cake ring) to create circular flatbreads. Or cut the dough with a knife diagonally & vertically (in a tic-tac-toe fashion) in order to create square flatbreads. Use tips below for more information on shaping the skillet flatbread.
• Add 1 or 2 tablespoons of oil or butter to a frying pan.
• Heat the frying pan with low/medium heat (halfway between the low and medium setting on your range dial).
• Place the flatbread dough in to the frying pan. The amount of flatbread that can fit in your frying pan depends on the size of the frying pan & flatbreads.
• Flip all of the flatbreads in the pan every minute in order to prevent burning. Remove the flatbreads from the frying pan when golden brown on both sides. It should take only 2-4 minutes to fry each batch of flatbread (so you need to watch the frying pan carefully... don't step away from the pan or they will burn).
• Add another 1 or 2 tablespoons of oil or butter to the frying pan when you fry a new batch of flatbreads.
• Place the skillet flatbread on a wire cooling rack.
• Serve while still warm.
• Please read the tips section below for extra information on how to make this recipe successfully.

ONION-STUFFED FLAT BREAD

Steps:

• Filling: Combine all ingredients in a bowl.
• Dough: Pulse flour and salt in food processor until combined.
• Add 1 1/4 cups water, and process 2 minutes, or until smooth.
• Cover, and let stand 10 minutes.
• Roll dough into 8 balls, then dust with flour. Roll out each ball into a 3-inch circle.
• Place 2 tablespoons filling in center of each circle. Join dough edges together, and crimp tightly. Dust with flour once more. Place crimped-side down and roll into 6-inch circles.
• Oil iron griddle or heavy skillet, and heat over medium heat.
• Cook 1 dough circle for 1 to 2 minutes, or until bottom browns and is firm. Flip, and cook 1 to 2 minutes more.
• Lightly oil top of flat bread with 1/2 teaspoon oil. Turn over, and oil second side, pressing on flat bread several times to brown evenly. Repeat with remaining dough balls and oil.
• Serve hot or at room temperature.

PAN CHUTA (PERUVIAN FLAT BREAD)

Steps:

• Grease loaf tins
• In a bowl, combine the flour and anise, set aside.
• In a separate large bowl, combine water, salt and eggs.
• Add the dry ingredients to the egg mixture, mix well. Then add the butter, vanilla and cherimoya extracts, combine until a dough forms.
• Knead the dough until it reaches the gluten point--that is, until it becomes soft and silky, and can be stretched thin enough to see light through without tearing.
• Divide dough into approximately ½ lb portions
• Form into desired loaf shape
• Place in greased tins
• Let rise for 60-90 minutes at 86 ° F and 75% relative humidity.
• Sprinkle with sesame seeds and bake at 300-320° F for approximately 20 minutes.

PAN FRIED BREAD

Steps:

• In a medium bowl, stir together yeast, lukewarm water, half the flour, sugar, and salt; let stand 10 minutes so that the yeast can start to ferment.
• Stir in the buttermilk and the remainder of the flour.
• Place a moist cloth over the dough and let rise for 20 minutes; the dough will still be a bit sticky.
• Heat a nonstick pan over medium heat.
• Drop a spoonful of dough in the pan, that has been lightly greased; spread the dough out and fry for 3 minutes on each side.
• Repeat with remaining dough.

ETHIOPIAN FLAT BREAD (INJERA)

Steps:

• Mix everything together to form a batter.
• Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.
• It can sit as long as 3-6 hours.
• When ready, stir batter if liquid has settled on bottom.
• Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water.
• Batter will be quite thin.
• Cook in non-stick frypan WITHOUT OIL (is that a great instruction or what?) over medium or medium-high heat.
• Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan.
• Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
• Batter should be no thicker than 1/8-inch.
• Do not turn over.
• Injera does not easily stick or burn.
• It is cooked through when bubbles appear all over the top.
• Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.
• Finished injera will be thicker than a crepe, but thinner than a pancake.