I am moving today, and I’m proud to say that for the first time in my sort-of adult life, I was responsible and did most of my packing ahead of time, which is great — except when I had to make food for myself for the week and I had virtually nothing left in my pantry save a canister of flour, a packet of yeast, and some kosher salt.
But luckily, sometimes that’s all you need.
If you know me, then you’ll know that I am adamant about how magical the process of bread baking is. Think about it: take some of the most unassuming ingredients out there, give it some a bit of your time, love, and patience, and next thing you know, it is ALIVE.
Yeah, bread is ALIVE. And then we EAT IT!! Every time I make it, I reel at the power I possess in those tiny, sacred moments.
But I’m getting ahead of myself here.
So it’s Sunday, right? And besides the frozen spinach I somehow turned into a pseudo palak paneer and three measley eggs, I had nothing to keep my belly full and fueled for the long few days ahead.
So I took my meager ingredients, combined them in their rightful order and let chemistry run its course (patience got in my way, but I made up for lack of time with lots of love I swear). The result? Chewy, delicious flatbread. A 30-minute miracle, if we’re being honest.
This recipe is as easy as it gets. Give yourself 30 minutes and I promise, you’ll get chewy, pliable, warm lil miracle flat breads.
130 g water (roughly 1/2)
200 g flour, with extra for rolling (a little less than 2 cups)
Healthy pinch of salt
1 packet active yeast, or 2 ¼ tsp
Olive oil as needed
A note on measurements…
You definitely don’t NEED a digital scale, but if you’re serious about baking I would recommend making the investment…if you could even call it that. This is the one I have. It’s $12 and it gets the job done and then some. I was a huge skeptic of scales (I found them daunting and the worst version of me avoids things I find daunting) but it’s honestly changed the way I cook and bake for the better. This probably warrants a post of its own so I’ll stop now but seriously. Just dooo it.
In a medium-sized bowl, combine the yeast and warm water. Let it sit for about five minutes. The yeast should start to bloom and if it doesn’t it’s also probably fine. This is a flatbread so we’re not too concerned about height here.
Add 200g flour and salt, stirring with a wooden spoon to combine. While you can knead this on a lightly-floured counter, I did just fine kneading it in my hands until smooth. If you’re a dough newbie, think of it like playdough that you’ll be able to eat eventually.
Once the dough is smooth-ish (this is a quickie recipe and we’re not aiming for perfection here, just instant bread gratification),rub in oil and place in clean bowl. Cover and let rise for 15-20 minutes. You caaaaan let it rise for longer, but Nathan and I were hungry and impatient.
Once the bread baby has risen some, take out your cast iron or nonstick pan and put it on medium-high heat. No need to grease it!
Divide dough into equal parts and on a floured surface, roll out your segments until paper thin.
To my pleasant surprise, my dough passed the window pane test, which means that the gluten formed strong bonds through the kneading and rising process.
Brush one side with olive oil, add a pinch of salt and place onto your pan, oil side down. The bread should steam as soon as it hits the heat, and within seconds, you should see small bubbles forming on its surface.
After a minute or so (depends on your preferences), flip. Cook for up to two minutes on the flip side.
Enjoy with eggs, some roasted veggies, a nice schmear of avocado, or whatever your happy lil heart wants. Whatever you do, I recommend you enjoy it while it’s hot, and share with whoever is around you.