[bobthecockroach]

If I could find this, it would be the holy grail.

Requirements:

- It must be bread (not a pancake or something like that).
- It must cook entirely on the stove-top. No oven at all.
- It must not contain yeast.
- It must use at least 50% whole wheat flour, preferably 100% whole wheat.

Anyone ever seen anything like this? I tried one recipe (Daily Musings: Tibetan Flatbread on the Stove Top) but it didn't work especially well for me. I intend to try again though. But if anyone has done something like this before, please share!

[Ted Logan]

I have some friends from Kenya, and they made a flatbread for us when we were visiting called chapati. They said it's an Indian flatbread that Indians brought to Kenya a century ago. You can find the following recipe here. Warning: It's best fried in an iron skillet.

Ingredients
-Dash of salt
-2 eggs
-4 cups wheat flour
-Vegetable oil
-Heavy skillet pan - 8 inch or larger

1 - Pour 2 and half cups of lukewarm water in a large bowl, add a teaspoon of salt, add 2 eggs, add 4 cups of flour. Knead in enough of flour to make a moderate soft dough that is smooth and elastic. You may need to add flour to form the right dough.

2 - Shape it into a ball. Cover the dough with soft kitchen cloth and let it rest for 10 minutes.
Clean the counter space to be used to roll the dough. Sprinkle flour on dry surface. Divide dough into 2 large balls. Using a rolling pin, roll the dough on floured surface so it does not stick. Spread vegetable oil on the rolled pizza like dough and then roll up from along side once. Cut the rolled piece and fold into a ball. Repeat this until the rolled dough is done. You should end up with 12 to 15 balls.

3 - Turn on burner and Heat a large griddle or frying pan over medium until it is hot. Roll balls into 6 to 8 inch flat bread. Place onto the skillet when is warm. Let each chapati brown golden before turning; when you see tiny bubbles it's time to turn them over. Apply a little oil to each side and turn.It should take about a minute for each chapati. Press them down with a wide pancake turner or a clean towel to cook evenly. Serve with stew.

Now, I know you said "Not a pancake," but this isn't one. It's more like a tortilla, but so much better. Jonathan and Elizabeth served it with a rice pilau that was exquisite (also a Kenyan food borrowed from India) - masala made it perfect.

Another great Kenyan food is ugali.

[Rainer.]

Originally Posted by Ted Logan

Jonathan and Elizabeth

Weird. My name is Jonathan and my sister's name is Elizabeth. And I don't recall meeting you.

[Ted Logan]

You don't type with a Kenyan accent; you can't be the same Jonathan.

[MtlMom]

I used to make a steamed brown bread that was really yummy. Haven't made it in years. Is that something you are interested in? I'm sure I could find the recipe - it's in "that box".

[bobthecockroach]

Originally Posted by MtlMom

I used to make a steamed brown bread that was really yummy. Haven't made it in years. Is that something you are interested in? I'm sure I could find the recipe - it's in "that box".

Right now, I don't have any means of steaming, but sure! This would give me another reason to get the steamer for my big pot. (The other reason is tamales. )

[MtlMom]

You don't need a steamer. I have used the rings from canning jars, metal cookie cutters, and even rocks - just something to get the cans up off the bottom of the Dutch oven.

STEAMED BROWN BREAD

1 1/2 c. whole wheat flour
1 c. rye flour
1/2 c. yellow cornmeal
1 1/2 tsp. baking soda
1 tsp. salt
2 c. buttermilk, room temp.
3/4 c. molasses

Generously grease 2 (1 pound) coffee cans or 3 (28 oz) vegetable or fruit cans

Combine whole wheat flour, rye flour, cornmeal, baking soda and salt

In a separate bowl, combine buttermilk and molasses. Stir into flour mixture only until dry ingredients are moistened. Pour into cans.

Cover cans tightly with 2 layers of aluminum foil; tie with string.

Place a rack (or rocks!) in a large kettle. Place cans on rack. Place kettle over low heat. Add boiling water until halfway up cans. Cover; bring water to a gentle boil.

Steam bread 2 1/2 to 3 hours or until a wooden pick inserted in center comes out clean. Add more boiling water during steaming, if necessary. Carefully remove bread from cans. Cool on racks at least 30 minutes before slicing. Makes 2 or 3 small loaves.