This is a spherical fried bread that resembles pita breads and is thought to have originated in the great American West.
| Prep Time: | 1 hr 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
| Yield: | 8 pieces of bread |
Ingredients
- ½ cup boiling water
- ¾ cup cold milk
- 1 teaspoon white sugar
- 1 ½ teaspoons active dry yeast
- 1 egg, beaten
- 2 tablespoons butter, melted and cooled
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 4 cups all-purpose flour
Instructions
- In a large bowl, stir together the water, milk, and sugar. Sprinkle the yeast over the top, and let stand for 5 minutes to dissolve.
- Stir the egg and butter into the yeast mixture, then stir in the salt, nutmeg, and 2 cups of the flour. Mix until everything is well blended. Mix in remaining flour, 1/2 cup at a time until the dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead for 10 minutes (no cheating!). Place dough into a greased bowl, and let rise until doubled in size.
- Divide the dough into 8 balls, and let rest for another 20 minutes. Roll each ball out to 8 to 10 inches in diameter.
- Heat a cast-iron skillet over medium-high heat. Fry each of the pieces of bread fro 30 to 60 seconds on each side, or until light to medium brown spots appear. Keep covered with a damp cloth, or store in a plastic bag until serving.
Nutrition Facts
| Calories | 278 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 113 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Super easy to make. Tastes a bit bland, could have used some more salt and spices, but with toppings it was great.
it turned out amazing
I made this today and my whole family loves it! It turned out just like pita, and I put on some garlic salt as it cooked, which gave it a really nice flavor. Definitely making this again!
Outstandingly rustic! Even used some for an unconventional personal pizza.
Recipe is not authentic! Cowboys on the trail didn’t have milk, baking powder, etc. Phony!
Loved the texture of the bread..great flavor..easy recipe..next time i’ll try it w/out the nutmeg..my husband didn’t care for the nutmeg..all thou he ate 3 pieces…
I am not a baker. That being said, I tried several recipes for flatbread from this site and found them lacking (for my ability). This was, by far, the best and easiest recipe. I did not use the nutmeg because I did not have any on had. I tried them very flat and a little fluffy; baking and frying. Baking makes it very crusty, as does rolling them out real thin – but less oily. The ones I rolled out but not too much fluffed up during cooking. I cut one of each in quarters and very gently opened it with a knife. It worked just like pita bread. Tasted better, in my opinion. For the viewer that said the bread was bland: maybe so, but store-bought pita (in my opinion) is bland, so….. This recipe, however, wasn’t as dry tasting as the store bought kind. I am so excited to have found a recipe i could actually follow with great success and am looking forward to adding garlic (to the butter) and other herbs for a different taste.
Heaven. The nutmeg adds a interesting flavor, and this bread tastes like naan bread.
I have made this bread several times and really enjoy it. I didnt let the dough rise at all last time as I was in a hurry and it still turned out great. I also kneaded it for a few minutes and it still turned out great!
Thank you for the wonderfull recipe. The directions are clear and to the point. I followed the recipe as written, even to the point of NOT CHEATING on the kneading time. First batch is already gone. I am working on a second batch.
amazing! I really did think I had nothing any more to discover about bread, but I was wrong!! very quick and easy way to prepare bread, and much more thrifty than having the electric oven on to bake it in. The bread itself comes out like pitta bread; it is a bit bland, but you can work around it I suppose. It freezes famously and I think it could also be cut to have a sandwich of sort. thanks for the recipe!
My mother made these when I was a kid many years ago. She served them with butter and syrup like a pancake only much better.
This is like the fried dough my mom use to make with left over dough from bread making day. She called it fried fritters. mmmmmmm
This is a fantastic recipe, I’ve used several different recipes for flatbread, and this is by far the easiest I’ve ever used. I made a few of these with different additions, such as sun dried tomatoes, garlic, cinnamon&sugar and cranberries.
This turned out great! I made several smalled balls and rolled them out, instead of the 8 big peices, and I dipped them in cinnamon and suger to give it make it more of a sweeter treat. 🙂
An awesome recipe. I’ve had it for years and its never a let down.
Very nice, clearly written recipe. The end result was similar to Syrian bread. The dough was very easy with which to work, and the stove top cooking was much less cumbersome oven baking. The bread itself can be used in a variety of applications. The recipe is a “find” and I will be using it often. Thank you, Kasienko
Turned out great. Reminds me of the fresh baked flat breads you get in Iranian restaurants.
My husband LOVES these and they are a great alternative to naan.
Unfortunately, this hardly turned out the way I thought although I followed the recipe exactly. It tasted like Indian Bhatoore. The taste was fine but not like pita bread. I baked these in the oven and my husband found them better that way, at least saved on oil calories.
WOW! Very different. Very good. We love pita and this was similar but soft and puffy! The nutmeg gives it a very good taste, but not like you’d imagine. We’ll be making this bread a lot! Thank you for this unique recipe.