It’s spring and that means baking for graduations, post-Covid family gatherings, and for those food heroes…farmers doing the FIELD WORK all across the U.S. Let’s spotlight a great baker who knows how to serve a beautiful catered meal OR a hand held field meal, Connie Nieman Retired FCS Culinary and Baking Instructor from Chillicothe, MO.

Some of you have met Connie as a teacher at Home Baking Association workshops.  She’s always trying and sharing something new! We asked Connie her latest favorite baked product and she voted for a griddle-baked pliable Fresh Flat Bread. It’s baked using an Asian water roux method for the dough- also called tangzhong. 

“The tangzhong method creates a bread that is extremely light, pliable, soft and versatile. This bread is wonderful and a favorite at our house.  It is delicious, and so easy to make. It is wonderful warm with or without cinnamon and sugar.  

“I use it for tacos, fajitas, hamburgers, pulled pork, with hummus, leftover chicken or turkey with cheese or any filling I use for a sandwich.  What’s extra great is it will stay fresh in a sealed bag after cooking for at least 3-4 days. “

Connie’s recipe is based on the Shawnee Milling Flatbread Sandwich recipe.                                               

1. Measure or scale 2 cups (8 ½ ounces or 240 grams) all-purpose flour into a bowl. 
2. Pour the boiling water over the flour and mix until smooth.
3. Cover the flour/water mixture and set to the side for 30 minutes.
4. In a separate bowl, whisk together the instant potato flakes, 1 cup (4 ¼ ounces or 120 grams) remaining all-purpose flour, table salt, and instant yeast.
5. After 30 minutes check the temperature of the flour and water mixture.  The temperature should be 105° to 115° F. or less.
6. Add the cooled flour/water mixture, until the dough forms a soft ball, but remains somewhat sticky.  Add up to additional ¼ cup flour only if necessary.
7. Knead for several minutes until a soft dough forms.  If kneading by hand, keep your hands and work surface slightly oiled. 
8. Let the dough rise, covered for 1 hour or dough may be sealed in a container with room to expand and refrigerated overnight.
9. Divide the dough into 8 pieces (each piece should be around 3 ounces). 
10. Cover and let rest for 15 to 30 minutes.
11. Roll each piece in a 7 to 8 – inch circle. 
12. Dry fry (fry without oil) over medium heat about 1 minute per side in a cast iron or heavy skillet or griddle, until puffed and flecked with brown spots. 
13. Adjust the heat if they seem to be cooking too quickly, or too slowly; cooking too quickly means they will be raw in the middle, while too slowly will dry them out. 
14. Transfer the cooked breads to a wire rack, stacking them to keep soft.
15. Serve immediately or cool slightly before storing in a plastic bag for up to 4 days or freeze up to a month. 

Connie’s TIPS for this recipe include:

–  50 % white wheat flour can be used.   One cup of white wheat flour is 4 ounces or 113 grams)

– This dough can be mixed with a wooden spoon but it is easier to make with a mixer. 

–  The 3-ounce wrap bread is very large, you may want to divide the dough into 2-ounce pieces.

–   I have had success refrigerating the dough pieces after they are divided for 1-2 days in a Ziploc bag.

–   If the dough is refrigerated remove and let rest for at least 30 minutes before cooking.    

–   Rolling wraps thin is best.  They rise in the skillet and will be thicker after cooking.   

–   The brand and type of flour (soft, all-purpose or bread) affects the amount of flour needed in the recipe- I used a hard winter wheat unbleached flour like Shawnee all-purpose, Hudson Cream short patent or Heckers Ceresota all-purpose.    

Enjoy baking and carrying your Flat Breads to events, a reunion our to your favorite farmer in the field!