Skillet Flatbread

INGREDIENTS

• 3 cups | 360 g Bolted Heritage Turkey Red Flour

  2 tsp baking powder

  1 1/2 tsp kosher salt

  3 Tbsp | 35 g olive oil

  1 cup | 227 g ice water

  2 to 3 Tbsp | 25 to 35 g olive oil, additional for frying

INSTRUCTIONS

Place the flour, baking powder, and salt in a large mixing bowl and stir to combine.

Add the oil and ice water, and mix to make a soft cohesive dough. Adjust with flour or water as needed. The dough should be moist but not sticky. Cover with plastic wrap, and let rest for 10 minutes.

Divide the dough into 10 to 12 equal pieces. Each piece should weigh about 1 1/2 to 2 ounces, the size of a large egg. Dredge each piece in flour, and roll to a rough circle about 1/4 inch thick.

Preheat a heavy-bottomed skillet on the stovetop. Add 1 tablespoon of oil and heat until the oil starts to shimmer in the pan.

In batches, fry the flatbreads in the hot oil for 2 to 3 minutes or until golden brown. Flip and fry on the second side for another 2 minutes. Transfer from the pan to a rack to cool slightly before serving. Add more oil as needed for frying successive batches.