Pan Fried Coconut Flat Bread Recipes

COCONUT FRY BREAD (AKA COCONUT BAKE IN TRINIDAD AND TOBAGO)

Steps:

• In a stand mixer fitted with the dough hook, knead together the flour, sugar, baking powder, salt, shortening, butter, water, coconut milk and coconut flakes. Let rest for 1 hour.
• Heat about 2 inches of vegetable oil in a heavy pot or Dutch oven.
• Divide the dough into 3- to 4-inch balls and press flat. In batches, deep-fry until light- to golden-brown.

FRYING PAN BREAD (SKILLET FLATBREAD) - NO YEAST

Steps:

• Add the dry ingredients (i.e. flour, salt, sugar, baking powder & herbs) to a large mixing bowl. Mix dry ingredients together. This helps to spread out the baking powder and prevents small pockets of baking powder being found in the finished bread.
• Soften butter in a microwave.
• Add wet ingredients (i.e. milk and melted butter) to the mixing bowl. Stir thoroughly with a large spoon.
• Use your hands to knead the dough together for 1 or 2 minutes in order to create a nice ball of dough.
• Sprinkle some flour on a cutting board in order to prevent the dough sticking to the cutting board (when you roll out the dough).
• Place the dough of the cutting board.
• Sprinkle a small amount of flour on top of the dough (in order to prevent the dough sticking to the rolling pin).
• Use a rolling pin to roll the dough flat. The dough should be no more than 1/8 inch high.
• Use a large cookie cutter (or small cake ring) to create circular flatbreads. Or cut the dough with a knife diagonally & vertically (in a tic-tac-toe fashion) in order to create square flatbreads. Use tips below for more information on shaping the skillet flatbread.
• Add 1 or 2 tablespoons of oil or butter to a frying pan.
• Heat the frying pan with low/medium heat (halfway between the low and medium setting on your range dial).
• Place the flatbread dough in to the frying pan. The amount of flatbread that can fit in your frying pan depends on the size of the frying pan & flatbreads.
• Flip all of the flatbreads in the pan every minute in order to prevent burning. Remove the flatbreads from the frying pan when golden brown on both sides. It should take only 2-4 minutes to fry each batch of flatbread (so you need to watch the frying pan carefully... don't step away from the pan or they will burn).
• Add another 1 or 2 tablespoons of oil or butter to the frying pan when you fry a new batch of flatbreads.
• Place the skillet flatbread on a wire cooling rack.
• Serve while still warm.
• Please read the tips section below for extra information on how to make this recipe successfully.

PAN CHUTA (PERUVIAN FLAT BREAD)

Steps:

• Grease loaf tins
• In a bowl, combine the flour and anise, set aside.
• In a separate large bowl, combine water, salt and eggs.
• Add the dry ingredients to the egg mixture, mix well. Then add the butter, vanilla and cherimoya extracts, combine until a dough forms.
• Knead the dough until it reaches the gluten point--that is, until it becomes soft and silky, and can be stretched thin enough to see light through without tearing.
• Divide dough into approximately ½ lb portions
• Form into desired loaf shape
• Place in greased tins
• Let rise for 60-90 minutes at 86 ° F and 75% relative humidity.
• Sprinkle with sesame seeds and bake at 300-320° F for approximately 20 minutes.

PAN FRIED BREAD

Steps:

• In a medium bowl, stir together yeast, lukewarm water, half the flour, sugar, and salt; let stand 10 minutes so that the yeast can start to ferment.
• Stir in the buttermilk and the remainder of the flour.
• Place a moist cloth over the dough and let rise for 20 minutes; the dough will still be a bit sticky.
• Heat a nonstick pan over medium heat.
• Drop a spoonful of dough in the pan, that has been lightly greased; spread the dough out and fry for 3 minutes on each side.
• Repeat with remaining dough.