I decided I want to make a flat bread to go with a version of Gyros … looking for something new, I found several recipes, and decided I liked this one best. Yeah, I tweaked a couple of things.

It’s very easy to make. Since the bread dry-fries in a skillet, the oven is not used, which makes it a summer bread recipe.

Flat Bread

• 1 cup warm water
• 1 tsp sugar
• 1-1/2 tsp coarse salt
• 3 cups flour
• 2 tsp bread yeast

I make the dough in the bread machine: Add water, sugar, and salt to the pan. Add flour, then yeast on top. Set for Dough cycle.

After the Dough cycle finishes, remove the dough from the pan. Shape it into log and cut into 4 equal pieces.

Heat a large skillet over medium to medium-high heat until hot.

Roll the first piece of dough into a ball, then roll into a large circle on a lightly floured surface. The bread will puff up when cooked, so roll it to no more than 1/4″ thick.

Dry-fry (no oil) in the hot skillet for 1 to 2 minutes until puffy and browned on the bottom. Flip and dry-fry another 1 to 2 minutes until lightly browned on the bottom. Because stoves and pans vary, some experimentation with heat level and time is required.

Remove the bread to a rack to cool. Repeat with the remaining 3 pieces of dough.

Notes:

The first time I made this, I used bread flour and the bread is chewy.

The second time I used half bread flour, half all-purpose flour as I can out of bread flour. We’ll see how that comes out. If I like the texture better, the third time will be with all-purpose flour.

My changes to this recipe include tweaking the sugar and salt, and adapting to make the dough with the bread machine. This recipe can be hand-kneaded if desired.