Flatbreads

Simple and great.

You can pull these together in about two and a half hours with limited hands-on time.

Flour - salt - water - yeast and some potato buds/flakes

Yield: 8-12 flatbreads.

Ingredients:

3 cups all-purpose flour

1 1/4 - 1 1/2 cup boiling water

1/2 cup potato flakes

1 1/2 tsp salt

2 Tbl vegetable oil

1 1/2 tsp active yeast

Directions:

1. Put 2 1/2 cups of flour into a ceramic or metal mixing bowl

2. Boil 1 1/4 to 1 1/2 water

3. Mix the boiling water in with the flour until fully mixed.

4. Cover the bowl and let rest (autolyse) for 30-45 minutes

5. Combine the remaining flour, potato flakes and salt in a separate bowl

6. Combine 1/4 cup of warm water with 1 1/2 tsp active yeast and set aside for the final ten minutes of the rest/autolyse.

7. Add the yeast mixture, the flour/potato flakes mixture and the oil in with the cooled water/flour that's been resting. Mix well.

8. On a lightly floured work surface, gentle knead the dough for several minutes. The dough will likely be sticky. Lightly oil your hands if necessary to keep the dough from sticking.

9. Cover the dough and let rise for one (1) hour.

10. Divide the dough into 8-10-12 pieces and roll into balls.

11. Cover the dough balls and let rest for about 30 minutes.

Cooking:

1. Warm a skillet to medium-high.

2. One at a time, roll a dough ball into a circle 6-8-10" in diameter (depends on how many pieces the dough was divided into) then cook in the skillet for about one (1) minute each side.

3. Set the cooked flatbread onto a wire cooling rack to cool. Stack them on top of one another to keep them soft.

Notes:

• The flatbreads will be dry fried. That is, don't use any oil in the skillet.

• Adjust the heat if the breads are cooking to slowly or too quickly.

• If not serving immediately, store them in a sealed container or plastic bag for up to several days.

• Reheat in an oven or in a dry skillet.