Every cuisine has an un-yeasted flatbread. They were being made long before yeast was available and still persist today. Without the big batches, long raising times, or long resting times, flatbreads or biscuits only take a bit of work, and minimal ingredients. I made these with olive oil and Italian seasonings. They are easily customizable or just plain baking powder, oil, flour.
1 cup flour – plus more for the board. 1/4 teaspoon each baking powder, baking soda, salt.
Stir in 1/2 cup milk and 1 1/2 tablespoon olive oil. Or other oil. I added in a teaspoon of garlic powder and a teaspoon Italian seasonings. Totally optional – or mix in any other flavorings you like. Mix until it just begins to come together use your hands to squeeze slightly, don’t overwork. Form a smooth ball of dough.
Lightly flour the work surface, kneed gently a couple times to form a smooth dough.
Using a bench knife, or chef knife to divide dough into equal quarters.
Heat oil over medium-high heat.
Roll dough out to 1/4 inch thickness. Rolling pin, large glass, wine bottle or any other round smooth object.
Fry in hot oil until brown and crispy on the outside, soft and fluffy inside.
Should get bubbly and puffy. Smells amazing!
Sprinkle with flaky salt or parm while still warm.
I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.
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