It’s spring and that means baking for graduations, post-Covid family gatherings, and for those food heroes…farmers doing the FIELD WORK all across the U.S. Let’s spotlight a great baker who knows how to serve a beautiful catered meal OR a hand held field meal, Connie Nieman Retired FCS Culinary and Baking Instructor from Chillicothe, MO.
Some of you have met Connie as a teacher at Home Baking Association workshops. She’s always trying and sharing something new! We asked Connie her latest favorite baked product and she voted for a griddle-baked pliable Fresh Flat Bread. It’s baked using an Asian water roux method for the dough- also called tangzhong.
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“The tangzhong method creates a bread that is extremely light, pliable, soft and versatile. This bread is wonderful and a favorite at our house. It is delicious, and so easy to make. It is wonderful warm with or without cinnamon and sugar.
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“I use it for tacos, fajitas, hamburgers, pulled pork, with hummus, leftover chicken or turkey with cheese or any filling I use for a sandwich. What’s extra great is it will stay fresh in a sealed bag after cooking for at least 3-4 days. “
Connie’s recipe is based on the Shawnee Milling Flatbread Sandwich recipe.
INGREDIENTS | VOLUME | OUNCES | GRAMS |
All-purpose flour (May be part to ½ whole wheat flour) | 3 cups | 12 ¾ ounces | 360 grams |
Boiling water | 1 ¼ cups | 10 ounces | 283.75 grams |
Instant potato Flakes | ½ cup | 1 ¼ ounces | 32 grams |
Table salt | 1 ¼ teaspoons | ||
Instant yeast | 1 teaspoon | 3 grams | |
Olive oil | 2 Tablespoons | 25 grams |
- Measure or scale 2 cups (8 ½ ounces or 240 grams) all-purpose flour into a bowl.
- Pour the boiling water over the flour and mix until smooth.
- Cover the flour/water mixture and set to the side for 30 minutes.
- In a separate bowl, whisk together the instant potato flakes, 1 cup (4 ¼ ounces or 120 grams) remaining all-purpose flour, table salt, and instant yeast.
- After 30 minutes check the temperature of the flour and water mixture. The temperature should be 105° to 115° F. or less.
- Add the cooled flour/water mixture, until the dough forms a soft ball, but remains somewhat sticky. Add up to additional ¼ cup flour only if necessary.
- Knead for several minutes until a soft dough forms. If kneading by hand, keep your hands and work surface slightly oiled.
- Let the dough rise, covered for 1 hour or dough may be sealed in a container with room to expand and refrigerated overnight.
- Divide the dough into 8 pieces (each piece should be around 3 ounces).
- Cover and let rest for 15 to 30 minutes.
- Roll each piece in a 7 to 8 – inch circle.
- Dry fry (fry without oil) over medium heat about 1 minute per side in a cast iron or heavy skillet or griddle, until puffed and flecked with brown spots.
- Adjust the heat if they seem to be cooking too quickly, or too slowly; cooking too quickly means they will be raw in the middle, while too slowly will dry them out.
- Transfer the cooked breads to a wire rack, stacking them to keep soft.
- Serve immediately or cool slightly before storing in a plastic bag for up to 4 days or freeze up to a month.
Connie’s TIPS for this recipe include:
– 50 % white wheat flour can be used. One cup of white wheat flour is 4 ounces or 113 grams)
– This dough can be mixed with a wooden spoon but it is easier to make with a mixer.
– The 3-ounce wrap bread is very large, you may want to divide the dough into 2-ounce pieces.
– I have had success refrigerating the dough pieces after they are divided for 1-2 days in a Ziploc bag.
– If the dough is refrigerated remove and let rest for at least 30 minutes before cooking.
– Rolling wraps thin is best. They rise in the skillet and will be thicker after cooking.
– The brand and type of flour (soft, all-purpose or bread) affects the amount of flour needed in the recipe- I used a hard winter wheat unbleached flour like Shawnee all-purpose, Hudson Cream short patent or Heckers Ceresota all-purpose.
Enjoy baking and carrying your Flat Breads to events, a reunion our to your favorite farmer in the field!
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