Whole wheat bread (bread machine)

This was posted by thewrongumbrella at the Postpunk forum, and has very quickly become my regular recipe. I made a few changes, which are noted. This makes very good hamburger buns, too!

ingredients:
1 1/4 cups water
2 tbsp canola oil
1 1/3 tsp salt
2 tbsp (turbinado) sugar

3 1/4 white whole wheat flour*
I add: 2 T ground flax seeds
1/4 cup vital wheat gluten
1 pkg active dry yeast (1 1.4 tsp - 1 1/2 was too much, resulting in a puffy, empty top)

Add ingredients in the order listed. Turn on machine. The end!

* I like to sub spelt flour for a cup of this

Flaky Vegan Buttermilk Biscuits!

posted tonight by Bazu at the Postpunk forum (thank you, thank you!)

James McNair's Buttermilk biscuits:

1/2 c. solid veg. shortening (I used earth balance stick)
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt (I eliminated, since EB is salted)
3/4 c. buttermilk (I used 1 tsp. vinegar and soymilk to make 3/4 c.)

position rack in middle, preheat oven to 400
spray baking sheet with oil or line with parchment, set aside
in a bowl or food processor, combine flour, baking powder, baking soda, salt. cut in the shortening with your fingertips or a pastry blender until the mixture resembles coarse bread crumbs. (I used a fork) Add buttermilk and stir just until the mixture sticks together.

Turn the dough out onto a lightly floured surface and knead lightly and quickly, about 30 seconds. using a lightly floured rolling pin, roll out about 1/2 inch thick. using a floured 2 1/2 inch round biscuit cutter, cut out circles. Place onto the prepped baking sheet.

Bake until lightly browned, 10-12 minutes. Serve piping hot.

I got about 10 biscuits out of this, plus a bunch of loose ends that I'm saving in the freezer to use as dumplings. MMMMmmmmmmmm. I love me some biscuits.

Vegan dumplings for stew

3 T shortening or oil
1 1/2 cups all-purpose flour
2 t baking powder
3/4 t salt
3/4 cup soy milk
optional: about 1 T finely minced chives

METHOD
Cut shortening into flour, baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot vegetables in boiling stew. Cook uncovered 10 minutes. Cover and cook about 10 minutes longer.

Naan with variations

Copied from W4E, and amended to be vegan.

Yield: 6-8 portions

2 t yeast, active dry
3 T soy milk, heated to between 110-115°
1 T sugar
4 c all-purpose flour

1/2 c soy milk, heated to between 110-115°
1/2 c soy yogurt
1 egg replacer (use flax or ener-g for this)
1 T vegetable oil
1/2 salt

1. Mix yeast, milk and sugar in a large mixing bowl. Cover and let rest 5-10 minutes to activate yeast.
2. Add flour to yeast. Make a well in the center of the flour. Beat milk, yogurt and egg replacer together well. Add to center of flour, along with oil and salt.
3. If using a mixer, beat with dough hook about 10 minutes till smooth. To mix by hand, bring ingredients together with a fork and then knead till smooth, about 10 minutes. Form a ball and place in a lightly oiled bowl. Cover with plastic wrap and rest in a warm place until doubled in size, 1-2 hours.
4. Punch dough down with your fist and knead lightly. Cut into 8-10 equal portions and roll into balls. Cover and let rise until doubled again in a warm spot.
5. Preheat oven with a baking sheet inside to 475-500°
6. Roll dough into oblong circles. Brush with water, oil, or margarine and sprinkle with a garnish. Roll the garnish into the dough.
7. Bake in batches on preheated baking sheet for about 5 minutes till golden brown.

VARIATIONS

* Possible garnishes: mustard seeds, cumin seeds, kalonji (onion seeds), fennel seeds, coarse salt, chopped cilantro, sauteed garlic.
* To Make Stuffed Naan: Roll the dough balls into a circle, place 1 Tbsp of your stuffing of choice in the middle. Fold the dough in half and roll out into an oblong shape. Proceed with the recipe.
* Onion Kulcha: Saute some minced onion with cumin seed, garam masala and chopped cilantro. Stuff the naan, roll out and garnish with some more chopped cilantro.
* Other possible stuffings: chopped mint, minced jalapenos, shredded coconut.
* Naan is often made without yeast, using baking powder instead. This is faster and easier too. Simply eliminate the yeast and the initial proofing. Sift 2 tsp of baking powder into the dry ingredients. Beat the wet ingredients together. Mix wet and dry to form a dough. Proceed with the recipe, eliminating the second rising after portioning the dough.

Aloo Paratha

Recipe and directions are from Manjula's Kitchen - she has a whole collection of the most wonderful videos, too!

(for 6 parathas)

1-cup white whole wheat flour
1/2 cup water
Pinch of salt
Canola oil

POTATO (ALOO) FILLING
1-1/2 cup mashed potatoes
1/4 teaspoon salt
1/2 teaspoon cumin seed
1 teaspoon chopped green pepper
2 tablespoon chopped cilantro
1/2 teaspoon garam masala (optional)
1/2 teaspoon amchoor powder (optional)

Also needed
1/4 cup whole-wheat flour for rolling
Oil to cook

Method

Dough

1. Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.
2. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
3. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Filling

1. Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
2. Once tender, remove them from the water and let them cool down. Note: Do not cool the potatoes under running water because the potatoes will become too soft.
3. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
4. Mix green chilies, cilantro, cumin seeds and salt to the mashed potatoes.

Making paratha

1. Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
2. Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to
3. make a ball. Proceed to make all six balls.
4. Let them settle for 3 to 4 minutes before rolling them.
5. Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water
6. on it. If the water sizzles right away, the skillet is ready.
7. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
8. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
9. Place the paratha over the skillet. After a few seconds you will see the
10. paratha change color and puff in different places.
11. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
12. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
13. Cool the parathas on a wire rack so they don't get soggy.
14. Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Re-heat on a skillet or toaster oven.

Variations

Try substituting chopped cilantro with a 1/4 cup of finely chopped mint leaves. You can use a variety of herbs in this recipe. Make sure to remove
all excess water when adding your choice of fresh herbs.

Serving Suggestions

1. Parathas can be served with tomato chutney, plain yogurt, any gravy subji, or spicy pickle.
2. Make it like a Mexican Quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.

Okara Pita Bread

The pita bread made from this recipe was much lighter than previous recipes, and I've tried 3 or 4. It's a great way to use your akara, and I think next time, I'll up the whole wheat flour, and perhaps try adding either sauteed onion or sesame seeds to the top after I roll the pitas out, and before baking.

2 cups warm water (no more than a warmish body temp or the yeast will die)
1 tablespoon yeast
2 tablespoons honey (or vegan sub - I used agave nectar)
1/2 tablespoon salt (I cut this in 1/2 from the original recipe)
1/2 cup warm wet okara (or substitute mashed soft tofu)
1 cup whole wheat flour
4 to 5 cups unbleached all purpose flour

• In a large mixing bowl mix the water, yeast and honey or substitute well.

• Let sit for 5 minutes to dissolve the yeast.

• Mix in salt and okara.
• Add one cup whole wheat flour and two cups of the unbleached all purpose flour. Beat well to develop the gluten. Continue to add the rest of the white flour until you get a stiff dough. Knead the dough for at least 10 minutes. Cover the bowl with a clean kitchen towel and place in a warm spot to rise for approximately 1 hour.
• After the hour, punch the dough down, and knead a few times. Preheat the oven to 450 degrees. Divide the dough into 12-15 portions (the original recipe said 10-12, but with the okara it makes lots more!) Roll the portions into balls, cover and let rest for 10 minutes.
• After the 10 minutes, take a ball of dough, and flatten it to 1/4" with a rolling pin, shaping it into a round. Place on a greased cookie sheet. Repeat for the remainder of the dough, placing two to a cookie sheet (3 if smaller). Bake for 5 - 7 minutes until browned. Make sure to keep your eye on these because I've found that with successive batches, the oven temp goes up!

• Move to a wire rack to cool while you flatten and bake the rest of the dough. Makes approximately 12-15 pitas.

from Okara mountain

drying okara & using it in breads

spread okara out on a baking sheet, then bake at 300F until completely dry, stirring every 10-15 minutes. After it's done, whir in food processor to get rid of lumps, then bag to store in refrigerator or freezer.

Add 1/4 - 1 cup of the dried okara to bread recipes (without altering the recipe otherwise) for a light texture.
To add a cup of cooked (undried) okara to bread, decrease the liquid in the bread recipe by 2 ounces (to 10 ounces) and increase flour by 1/4 cup (to 2-3/4 cup).

bread!

I'm playing with my new cookbook - Artisan Bread in Five Minutes a Day. Let me tell you, it really DOES take only 5 minutes to do this. We haven't tried it yet, but are waiting (very unwillingly) to let it cool. More later!

Later: oh yes, this works very well. given the absence of a baking stone, a peel, and a questionable oven - the bread is (and nearly was, since it's almost gone!) lovely: fine-crumbed, solid, chewy, excellent sandwich bread, tasty all by itself. I'd used a cast iron skillet (14") to bake it in, thinking it might make up for the lack of a stone, but I am thinking next time (tomorrow, because it is, yes, exactly that easy) of baking it on the upturned skillet or just a cookie sheet. The crust is not quite where I want it - crusty.

Chili flatbreads (to try)

Chilli Flatbreads (Adapted from Delicious)- copied from a wonderful looking nonvegan blog, http://desertculinary.blogspot.com/2005/05/chilli-flatbreads.html This looks like it would be great with a veggie soup, or with greens & beans.

1 teaspoon dry yeast
1 teaspoon granulated sugar
1/4 cup warm water
1 3/4 cups all-purpose flour, plus additional if needed
2/3 cup warm water
1 long red chilli, seeds remove and finely chopped
2 teaspoons dried parsley
1/2 teaspoon salt
olive oil

In a large mixing bowl, stir together yeast, sugar, 1/4 cup water and 1/4 cup flour until combined. Cover and let stand until foamy, about 20 minutes. Stir in the 2/3 cup water.

Stir the chopped chilli, parsley and salt into the remaining flour. Add the flour to the yeast mixture and mix as much as you can with a wooden spoon. Scoop the dough onto a floured surface and knead until soft and elastic, adding additional flour if necessary to keep the dough from sticking to your hands. Place the dough in a lightly oiled bowl and cover - let proof until doubled in size, about 1-2 hours.

Preheat oven to 400.

Using a bench scraper, divide the dough into 24 pieces. Roll each piece about 1/8" thick or so - transfer each to a baking sheet coated with nonstick spray (I used 4 sheets). Lightly brush each piece of dough with olive oil and bake until golden and crisp, rotating halfway though - about 8 to 10 minutes total. You may want to bake these in two batches to make sure there is enough airflow. Remove flatbread and place on a wire rack to cool completely.

Makes 24 pieces.

Vegan buttermilk, Cornmeal biscuits

Add 1 tablespoon lemon juice or vinegar in a glass measuring cup per cup of soy milk; stir & then rest for 10 minutes before using.

This biscuit recipe is from the wonderful Lisa's Kitchen blog:

Cornmeal Biscuits

1 3/4 cups of unbleached white flour
2/3 cup of cornmeal
2 tablespoons of sugar
1 tablespoon of baking powder
1/2 teaspoon of sea salt
1/2 cup of cold butter (I substitute Earth Balance margarine here)
1 cup of buttermilk (I use the recipe above to make vegan buttermilk)

Preheat the oven to 450 degrees.

In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Using two knives or a pastry cutter, cut the butter into the flour mixture until only small pieces of butter are visible.

Make a well in the center of the bowl and add the buttermilk. Stir until just combined.

Spoon the dough onto a greased baking sheet. Alternately, you can gently shape the dough into twelve equal portions, and transfer to the baking sheet. For fluffier biscuits, place the biscuits closer together on the baking sheet. For crustier biscuits, place the biscuits 2 inches apart. Bake in the oven for 10 - 12 minutes or until golden brown.

whole wheat buns

copied from bakingsheet
and recommended by theunwantedthings at the ppk (thank you!) I wonder if I could fold in different grains and seeds..

2 cups whole wheat flour, divided, plus more for kneading
1 cup water, warm (110F)
2 1/2 tsp active dry yeast (1 packet)
1/4 cup wheat bran
2 tbsp brown sugar
scant 1 1/2 tsp salt


Combine 1 cup whole wheat flour, 1 cup water and the yeast in a large bowl and stir well. Let it stand, covered, for 1-3 hours (time is flexible here), until nice and bubbly. This "sponge" will probably puff up, too. This is fine.

Stir the remaining flour, wheat bran, brown sugar and salt into the sponge. Add extra flour a tablespoon at a time until the dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface and knead, adding extra flour as necessary to prevent sticking, for 6-8 minutes or until elastic. Place in a lightly greased bowl, cover with plastic wrap and let rise until doubled, 1 1/2-2 hours.

Turn risen dough out onto a lightly floured surface and divide into 6 equal portions. Shape into rounds and flatten (so they're approx. 3/4 inch thick) onto a lightly greased baking sheet. Cover rolls with a clean dishtowel and let rise for 45-50 minutes.
Meanwhile, preheat oven to 375.
Bake rolls for 19-20 minutes, until browned. They will sound hollow when the bottom is tapped. Let cool on a wire rack before slicing.
Makes 6 buns.

Pumpkin Cinnamon Rolls

These are taken from Don't Eat Off the Sidewalk*, a great vegan blog. Mike doubled the filling, and followed the suggestion of one person to cover the prepared rolls and refrigerate overnight. Bring the rolls to room temp for an hour before baking. Hands down the best cinnamon rolls you've had, or double your money back!

Pumpkin Cinnamon Rolls
These are taken from Don't Eat Off the Sidewalk, a great vegan blog. Mike doubled the filling, and followed the suggestion of one person to cover the prepared rolls and refrigerate overnight. Bring the rolls to room temp for an hour before baking. Hands down the best cinnamon rolls you've had, or double your money back!


Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water
3/4 cup pumpkin puree (from can)
1/4 cup soy milk
1/4 cup margarine, melted (we use Earth Balance, a vegan margarine)
1 tablespoon granulated sugar
2 1/2 cups all-purpose flour
1 1/4 teaspoons salt
1/2 t cinnamon
1/4 teaspoon ground nutmeg
1/4 t ground ginger
3/4 c all-purpose flour
1 T vegetable oil

Filling:
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled margarine, cut into small pieces

Glaze:
¼ cup margarine, softened
4 oz.Tofutti cream cheese (vegan)
1 tsp vanilla
1 ½ cups powdered sugar

DOUGH
In a large bowl, combine the warm water with the yeast and whisk together with a fork, let stand for 5 minutes. Add the pumpkin, milk, melted margarine, and sugar in with the yeast, and lightly mix. Sift in the first two and a half cups of flour, salt, cinnamon, nutmeg, and ginger, and beat with a mixer at medium speed until smooth.

Turn dough out onto a floured surface. Take the remaining 3/4 cup of flour and use it to flour the top of the dough and your surface a tablespoon at a time, as needed to keep the dough from getting sticky as you knead it. Knead the dough for about ten minutes; the dough will be elastic but soft and still a little sticky to the touch without being floured.

Place the dough in a large bowl coated with oil, turning to coat the top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.

Punch the dough down; cover and let rest for 5 minutes.

FILLING
Combine the sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in margarine with a fork until mixture resembles coarse meal.

Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, from the long side, pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place the slices in a 9-inch square or round baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 375°.

Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

GLAZE
Mix all ingredients, and spread over rolls while they’re still a bit warm.

Eat, enjoy!

Biga bread

This is a lovely chewy bread that's a great one for garlic bread or sandwiches. The first time I made it, it didn't rise much for me, and (perhaps due to our more humid weather) the dough was stickier & spread more. I am not an experienced bread baker, but even so, this bread was easy and delicious, and might be a good one for experimentations with add-ins.

I made the bread again today adding more flour, and it's pretty much perfect(!)

Biga
¼ t yeast
½ C cool water
1 C flour

Sprinkle yeast over water, let dissolve. Add flour, mix well. Cover and chill 24 hours before using. Can be stored in the fridge up to 2 weeks. Makes 1 cup.

Bread
¾ teaspoon active dry yeast
1 C cool water
1 t sugar
¼ C Biga
2 T soy milk
optional: 1 T finely chopped garlic (or rosemary, dill, or other herb)
¾ t salt
3 – 3 1/4 Cups flour
½ t coarse salt
small amount of coarse cornmeal (optional)

In a large bowl, sprinkle yeast over water and sugar or honey, let yeast dissolve. Add biga, milk, garlic or rosemary, regular salt, and 2 Cups of flour. Mix well, and then knead in ¾ Cup more flour to create slightly sticky dough. Place dough in an oiled bowl, cover and let rise in a warm place for 1 ¼ to 1 ½ hours until doubled.

Punch down dough and knead briefly. On a floured board, shape dough into a smooth ball. Place on a well floured baking sheet optionally sprinkled with a bit of coarse cornmeal (this really helps with transfering the bread to the oven, and adds to the bread's texture, I think). Cover with plastic and let rise again about an hour, or until springy when lightly touched*.

At least 30 minutes before baking, place baking stone or a large baking sheet in the oven and heat oven to 400 degrees. With a sharp knife or razor slash top of dough, sprinkle cut with coarse salt. Mist the dough and walls of oven with spray bottle filled with water. Slide dough onto hot stone or baking pan, bake for about 35 minutes, or until bread is deep golden brown. Cool on rack.

When I made this the first time, the damned plastic stuck to the dough (see ref to humid environment), so that when I pulled it away part of the top came away with it. I tried to slash at the dough but gave up, and I think the plastic damage sufficed to allow expansion. This didn't really hurt the bread's appearance, but next time I think I'll add more flour to my dough.

The second time round, I simply coated the dough with olive oil and upended the bowl over it - this worked really well.


recipe source

Crackers

makes approximately 50 small crackers
other flours can be subbed out for part or all of the 1 c measure - chickpea flour adds its own interesting taste.

1 cup all purpose flour
1/3 cup nutritional yeast
1/2 t black pepper
1/2 t sea salt
optional adds: sub cayenne, garlic powder, chili powder, or any other spice or herb (rosemary would be wonderful!) for part or all of the black pepper. I added garlic powder but later, thought I could have easily cut the amount of salt called for in half - note that the original recipe calls for 1 t (but my margarine also has salt). I'm not all that crazy about salty stuff
generous 1/4 cup vegan margarine [as cold as can be] I was using room temp vegan marg so just measured the 1/4 c out & put it in the freezer for 15 minutes. no problem.
water: prepare 1/4 cup pure water, but you won’t need all of it

in a large bowl, place all ingredients, except for water. using your food processor or a handheld mixer, mix all ingredients until a coarse flour is formed. add water little by little until the dough forms a ball.

you might have to place your dough in plastic wrap and chill it for a bit if it’s not wanting to be rolled down just yet. I never have to, so I don’t know if it’ll be the same for you.

preheat oven to 350F. line a couple of baking sheets with parchment paper or good ol’ Silpats.

roll your dough out on a clean surface, not too thinly: the crackers taste better when they are a bit chunkier, about 1/3 of an inch. here I differ from the original again - I really prefer the crackers thinner, say, 1/4" or less. cut out shapes using the smallest cookie cutters you have or, using a sharp knife, cut into squares or/and triangles. re-roll out dough until there is none left.

place crackers on prepared baking sheets, bake for 15-17 minutes, depending on thickness, and until crackers are set and golden.

place on a rack to cool down.

this recipe is adapted from http://havecakewilltravel.com/2007/08/12/cheezy-quackers/

follow-up note: I made a batch of crackers yesterday and threw in an unmeasured handful of salted sunflower seeds (omitting salt from the recipe); as I rolled out my thinner crackers, I sprinkled the top of the unbaked dough with more seeds, then rolled over the seeded dough lightly, to help with adherence. post-baking, I tried one, then added just a pinch more salt. these may be addictive.

Pita bread

This recipe is from http://mideastfood.about.com/od/breadsrice/r/pitabreadrecipe.htm

INGREDIENTS:

• 1 package of yeast, or quick rising yeast
• 1/2 cup warm water
• 3 cups all purpose flour (or use half whole wheat or other flour)
  
• 1 1/4 teaspoon salt
• 1 teaspoon granulated sugar
• 1 cup lukewarm water

PREPARATION:

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of lour and pour yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

Place dough on floured surface and knead for 10-15 minutes.
When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Storing Pita Bread

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

Onion Naan

2 T margarine or vegetable oil
1/2 C minced onion
1 t cumin seed
1 t garam masala
1/3 c cilantro (or more)
2 C unsifted bread flour
1 t salt
1/2 C warm water

In 1-quart saucepan, melt butter over medium heat. Add onion, cumin, and garam masala and cook 5 minutes or until very soft. Stir cilantro and cook for another minute or so.
In large bowl, combine 1 C flour and the salt, stir in onion mixture and water until mixed. Gradually add remaining flour, stirring until soft dough forms.
Turn dough out onto floured surface. Knead dough, adding flour if necessary to prevent stickiness, until slightly firm, about 3 minutes.
Divide dough into 8 pieces; roll each piece into a ball. Assemble pieces on floured surface and let rest 5 minutes. On floured surface, roll each ball into an 8-inch round. Set rounds aside and cover with clean cloth as they are completed.
Heat a 10-inch cast-iron skillet over medium heat. When a drop of water vaporizes the moment it hits the heated surface, place 1 dough round in the skillet. Heat 1 to 2 minutes on each side or until browned and cooked through. Remove each one to wire rack to cool completely.

139 calories, 3 grams protein, 3 grams fat, 628 mg sodium per piece

from Foodie Gazette