Dissolve the yeast and the sugar in the lukewarm water and leave about 10 minutes, until the mixture foams.
💡If the mixture doesn't foam in that time, the yeast is no longer active, or the water was too hot. Start over with fresh yeast and body-temperature water.
2
Mix the flour and salt in a large bowl.
Bowl
3
Add the yeast mixture, the water, the unsweetened soy milk and the olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.
⚙ KneadingBowlStand mixer
💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
4
Cover and Let rise 1 hour in a warm place, until the dough doubles in size.
⚙ ProofingPlastic wraporKitchen towel
💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
5
Divide the dough into the size of an apple balls and roll each ball into a round 5 mm thick.
Rolling pin
6
Heat a heavy (cast iron is ideal) pan on high heat, without oil.
⚙ Greased Flat PanStoveCast-iron pan
7
Cook each bread 3 minutes per side, until blackish spots appear. Serve hot with butter.
StoveFrying pan
💡The pan must be scorching hot before the first bread goes in: that way it puffs up and gets charred spots instead of slowly drying out.
283calories
7 gprotein
47 gcarbs
6 gfat
● protein 11%● carbs 69%● fat 21%
Per serving (114 g), of 8 servings
For the Dough base ·
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⚖ About the ingredients
Flour: measured in cup in this recipe: 1 cup = 120 g · 364 kcal per 100 g · More about Flour →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Dry yeast: measured in tbsp in this recipe: 1 tbsp = 12 g · 325 kcal per 100 g · More about Dry yeast →
Sugar: measured in tbsp in this recipe: 1 tbsp = 12 g · 387 kcal per 100 g · More about Sugar →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Milk: measured in cup in this recipe: 1 cup = 244 g · 60 kcal per 100 g · More about Milk →
🔧 Tools needed (5) · 🍳 2 cooking vessels
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Cast-iron pan· Also works: Grill pan (None)· 💡 Workaround, changes the dish: Frying pan (Holds less heat, weaker sear)
Rolling pin· Also works: Glass (for drinking/serving) (Bottle/glass, less even rolling) · Pasta machine (For pasta dough)
Bowl· Also works: Pot (None)
🧻 Consumables: Kitchen towel or Plastic wrap
Helps, not needed: Stand mixer
By the steps, as the recipe is built now: another version or addition can change the list.
