I thank you very much for visiting A Veggie Lifestyle. This time I thought maybe I should share a flatbread recipe I’ve had in my head and used for years. I have finally pinned it down to where I can share it.
If I’ve had it in my head for years, you know there is more than just an anecdote to go with it. Bread is one of the oldest truly global foods that it would be safe to say virtually every nation and perhaps almost every ethnic group has a bread they can claim to be uniquely their own. Some have more. So how did I come to have a bread with my name?
I will leave out a lot of the story, my bread story. One of wonderful things my mother did, and I remember this from days before I went to school, was to make bread in a big round pot out in the open in front of our house at Kamative Tin Mine. We did not have a fancy kitchen. She made a fire with the finest mopane wood that did not turn to ashes for hours. She made it big enough to yield a lot of burning charcoals. When there were no more flames, she placed the big round pot with the bread dough in among the burning charcoals and covered the whole pot, bottom, sides, and on top of the lid with the charcoal. We all smelled it cooking but only she knew when to remove the pot from the fire. It was always perfect.
Where the Name Came From
I grew up thinking, no stove no worry, make some fresh home-made bread for the kids. I take no credit for the name of my bread though. That honor goes to the IICD volunteers in Williamstown, MA. I made the bread for them as part of their brunch every Sunday. I had no name for it. It was not a biscuit even though I cut the dough to rise like a biscuit. I made theirs (the vegetarian one) in the oven and even made it flakey at times. They called it Kasiya’s bread.
(For those with technical minds, yes there is a difference between the oven baked and stove top made bread.)
I made it flat so it cooked quickly and is easy to break and dip.
I admire how chefs, like Bobby Flay, freely share tips even in competition. Here are some tips for you:
· You can use veggie broth instead of water to make this flatbread. It adds depth of flavor.
· The type of oil you use will affect the flavor too.
My Chilean friend Michael Hunter will hate that I shared the recipe here first. Sorry Michael, but now you can make Kasiya’s flatbread.
Kasiya’s Stove Top Flatbread
- 8-9 inch Pan
- Small Mixing Bowl
- Measuring Cups and Spoons
- ½ Cup Whole Wheat Flour
- ½ Cup All Purpose Flour
- 1 Tsp Baking Powder
- ¼ Tsp Salt
- flour to dust board
- 2 Tbsp Oil of choice
- 1/2 Cup Water Using veggie stock will add another layer of flavor to the bread.
- Pre-heat pan on medium heat (5 on a 10 point dial)
- Mix dry ingredients together.
- Add wet ingredients and mix until dough leaves the sides of the bowl. If it feels too wet to handle, add a heaped tablespoon of flour.
- Turn out dough onto a floured board and flatten to make an 8 inch diameter disk.
- Knead briefly until even
- Shape dough into a ball.
- place dough into preheated pan for 3 to 4 minutes. When the dough releases, turn disc over, and check for browning after 3 to 4 minutes
- Place bread on a board to cool or serve hot
- Give yourself a high five and say, "I'm an awesome cook"
Not sure you have the right equipment to make this flatbread? Here are a few suggestions to get you started.