Prep time:15 minutes
Cook time:15 minutes
- 2 cups organic, unbleached, un-brominated flour
- 3/4 teaspoons quality salt
- 1 teaspoon aluminum-free baking powder
- 2 tablespoon organic, unrefined coconut oil
- 3/4 cup water
- Large mixing bowl
- Rolling pin
- Cast iron skillet or other sturdy frying pan that can handle high heat
- Tongs or a metal spatula
Step 1. Make the dough
Whisk together the flour, salt and baking powder in a large bowl.
Mix in the coconut oil with your fingers until it resembles cornmeal.
Slowly, add the water and mix until the dough gathers together into a ball. Use the dough ball to clean up the remaining flour in the bowl.
Place the dough on a lightly floured surface and knead for a few minutes, adding flour until it is smooth and elastic, 2-3 minutes.
Place the dough into a clean bowl and cover with a damp tea towel until ready to cook, up to several hours.
This dough can also be made ahead and stored in the refrigerator until ready for use.
Preheat the frying pan over medium-high heat.
Preheat the broiler or oven to 500 degrees.
Step 2. Roll out the flat bread
Divide the dough into 6 equal balls and place all but one back in the mixing bowl.
Cover with a moist tea towel to keep the balls from drying out while you are cooking the other pieces.
Meanwhile, begin to roll out the first dough ball on a lightly floured surface with a floured rolling pin.
Roll with light pressure and flip the expanding dough over frequently, dusting it with just a little flour each time.
Roll each ball until it is little more than 1/8 inch thick.
Step 3. Cook the flat bread
Dust off any excess flour and place the thinly rolled dough into the heated pan.
When it forms bubbles on the surface and starts to become golden in places on the bottom, about 45 seconds to a minute, remove with the tongs and place in the oven directly on the rack.
Watch carefully until each round fills with air. Remove from the oven immediately with tongs.
Coat lightly with butter, oil or ghee if desired.
Keep warm until ready to serve.
Keep at room temperature wrapped in a tea towel inside an airtight glass container.
Note: This recipe can also be used to make tortillas. Simply, cut the dough into 8 pieces and roll out as thin as possible. Cook in a heated skillet. When each round forms bubbles on the surface and golden spots form on the bottom, about one minute, flip and cook on the second side until golden brown spots form.