Pan Bread
Easy WAY
Take a small handful of the 'Knead-less dough ' from your refrigerator. Regular and sour dough both work great. Pre mix flour seasonings in a shaker jar with large holes with seasonings your family likes like spices, grated parmigan cheese and especially Celtic salt . Store in fridge. Pre flour a smooth surface. Sprinkle your flour with the seasoning blend. Pre flatten the dough ball in your pre floured hand. Roll out with a floured rolling pin to a thickness of 1/4 to 1/3 inch thick. Carefully place in a preheated pan with olive or coconut oil floured side down. Sprinkle top side from your seasoning jar. When top surface is no longer 'wet', and sides have begun to brown, flip over the pan bread. Serve while hot and steamy!!! Or; HARDER WAY 1½ c whole wheat pastry (finely ground) flour 2 tsp baking powder (aluminum free) 1 tsp unrefined sea salt 1 tbsp honey ¼ c olive oil 3 tbsp butter 1½ tbsp water |
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Hand mix the ingredients together.
Add extra water if needed to make a pliable dough.
Either using palms, or a roller, on a floured, seasoned flat surface.( I add seasonings to the flour on my rolling surface so the seasonings stick on the outside of the flat bread)
Make flat bread to size desired.
Using olive oil in a heated pan, fry/cook the bread until bottom is browned.
Flip and cook the other side.
Add extra water if needed to make a pliable dough.
Either using palms, or a roller, on a floured, seasoned flat surface.( I add seasonings to the flour on my rolling surface so the seasonings stick on the outside of the flat bread)
Make flat bread to size desired.
Using olive oil in a heated pan, fry/cook the bread until bottom is browned.
Flip and cook the other side.