M. has been working his way through all of the recipes in Jacques Pepin’s More Fast Food My Way. He was intrigued by the recipe for Tibetan Flatbread (flip bread), but he found that this recipe for super fast baking powder bread needed some tweaking to work as promised.
To make the bread, all you do is mix flour, water, salt, and baking powder. The resulting sticky batter is spread in a greased skillet and cooked, covered, flipped, and cooked some more. The total time from mixing to serving is about a half hour or less.
The above picture is the side of the bread that cooked first. The second side is more mottled:
The bread is about an inch thick and has a fluffy interior:
You can get the recipe and see Pepin make the bread here.
M.’s tweaked version calls for doubling the baking powder to 2 tsp. and increasing the salt, too. The water is cut back a bit. The resulting bread is still a bit bland eaten on its own, but is perfect to serve as an accompaniment to dishes (such as a curry) with rich sauces that need sopping up.
Tibetan Flatbread (M’s tweaked version)
Combine into a gooey batter:
1 ½ c Flour
¾ tsp. Salt
2 tsp. baking powder
3/4-1 cup water (less is better, I think)
Over high heat, warm a 10″ skillet with enough olive oil to coat the bottom of the pan (just enough; original recipe called for 12″ skillet and a Tbl. of oil). Grease a spatula and set aside.
Pour the batter in the pan and use the greased spatula to spread the batter into an even layer.
Take 3/4 tsp. of water and sprinkle on the edge of the pan to create steam and put on the tight fitting lid. Cook for about 7-8 minutes and then flip to cook the other side for another 3-5 minutes, covered.
I made this recipe, scaling it down for an 8″ skillet: 1 cup of flour, 1/2-2/3 cup water (I think I used 9 Tbl. water), 1 1/4 tsp. baking powder, 1/2 tsp. salt.