Want to eat the bread they did in the days of yore, in the times before the European colonisation of the United States? Then I’ve got just the perfect recipe for you.
You’ll need:
375 g flour
1 tbsp baking powder
½ tsp salt
375ml warm water
1 l oil
Preparation time: approx. 20 minutes
Resting time: approx. 1 hour
Filter the flour, salt and baking powder with a sieve, add water and stir the mixture with a big wooden spoon.
Place the dough on a flour-covered working surface and knead it for 1 to 2 minutes. In a covered bowl, let it rest in the fridge for about an hour.
In a pot, heat the oil to approximately 180 degrees Celsius. Take egg-sized pieces from the dough and shape them into flatbreads (approx. 12-15 diameter). Use a knife to create some notches on the surface and a fork to poke some holes. Let them sit in the oil for 1 ½ minutes until they turn golden brown. Dry on paper towels before serving.
I strongly recommend pairing the bread with corn, beans, tomatoes, fried mince, poultry or pepper – they go perfectly with the bread!
