Prepper Flat Bread

I modeled this on a fancier flatbread, made in much larger lots.

This is a more plain bread, made a bit more roughly. Only flour, water, oil and salt.

1/2 cup all purpose flour
1/8 to 1/4 cup water
1 Tbs. Oil (I used olive oil)
1/8 to 1/4 tsp. salt. To my taste, 1/8 was not quite salted enough.

In a soup bowl, dump in the flour and salt. Give it a stir.
Add the oil. Stir well to combine.

I used the same 1/4 cup scoop for two measures of flour, then filled it with water. Dump in about 2/3 to 3/4 of the scoop. The exact amount it will take depends on your flour, how fluffy or dense, the humidity, and more. But no worries, it evens out in the kneading and rolling.

With a fork or spoon, mix that together. If, after a good mix, there is still flour loose, add more of the water in little dribbles, and mix some more. If it is too sticky to handle, add a bit of flour. You want a firm but pliable dough that pulls away from the bowl.

Dust the counter or table top work surface with flour. Put the doughball on it, and knead it for a few minutes. A too wet dough will pick up the flour it wants. When it is a nice smooth elastic state, put it back in the bowl.

Then put something to cover it and go do something else for a half hour.

When you come back, divide the ball in half, and roll out each piece into a bread. Take a roll, turn it a quarter and roll again. Flip it over and repeat.

I put a cast iron skillet on the stove at medium. Place one bread in the skillet. After 2 or 3 minutes, it will start to bubble up. Flip it and cook the other side. Here’s the finished bread on a dinner plate.

Prepper Flatbread

Prepper Flatbread

I oiled the pan with a bit of olive oil for the first one, but the second was fine too. I’d have put both in the picture, but by then I’d buttered and eaten the first one 8-)

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About E.M.Smith

A technical managerial sort interested in things from Stonehenge to computer science. My present "hot buttons' are the mythology of Climate Change and ancient metrology; but things change...
This entry was posted in cooking, Emergency Preparation and Risks, Food and tagged , . Bookmark the permalink.

6 Responses to Prepper Flat Bread

  1. Henry Lyles says:

    Maybe this is a stupid question, but is that pretty much a tortilla? Cause to this Texan, that looks a lot like one.

  2. E.M.Smith says:

    @Henry Lyles:

    Not stupid at all! This is thicker than a tortilla, and tends to separate into a pocket in the middle. IF I put about half as much dough in each piece and rolled it about 1/3 as thick, it would be a tortilla. A tortilla is a kind of flat bread too.

    I chose to make these thicker for two reasons: it is hard to roll a tortilla without practice and I wanted something anyone could do first time. As a “getting by” meal / food, I wanted more food in each piece.

    I learned to make a fatter Mexican flat bread, called a “gorditto” (fat one) about 50 years ago that is similar but less diameter.

    This is a bit more like naan in shape and size, but IIRC naan is leavened.

    There’s a huge similarity in various flat breads and most cultures have them, so the differences are often small. Size, shape, thickness, leaven or not, particular grains or flours, kind of fat, salt, and exactly how cooked. Change any one, you moved to a different culture and product name.

    Make a square tortilla, it becomes a “wrap”… A bit thicker and yeast leavened, it becomes an Itallian bread. Foccacia. So it goes.

  3. E.M.Smith says:

    Digging into it, mine is more like a chapati

    Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi), (pronounced as IAST: capātī, capāṭī, cāpāṭi), also known as roti, safati, shabaati, phulka and (in the Maldives) roshi, is an unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa and the Caribbean. Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, edible oil and optional salt in a mixing utensil called a parat, and is cooked on a tava (flat skillet).

    I don’t use atta flour so it isn’t the same, but size, shspe, unleavened, pan fried… it’s close.

  4. wyzelli says:

    I tried making these and they worked a treat. I’m in a very humid location so the water I needed was on the low side, but you said as much. Day two I tried a 3x batch and that also worked quite well. I guess the practice at rolling out the dough helped!

  5. E.M.Smith says:

    Nice to know I helped a little!

    It’s a fun kind of bread, useful for wraps too.

  6. Greg Hall says:

    Made it and topped it with some cheese and sauce to make a couple mini pizza’s. They were not too bad!

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