3 Super-Delicious DIY Breads That Are Way Easier to Make Than Sourdough
REGARDLESS OF where you live in the world, there is nothing more fortifying, nothing more sustaining, than what is most often, at its foundation, a simple combination of water and flour.
Bread, in fact, does make the world go round.
It’s one of the reasons I wrote my new book, In Bibi’s Kitchen, with my coauthor, Julia Turshen. We wanted to feature phenomenal breads from eight African and Middle Eastern countries—and we wanted to pull the recipes not from chefs but from kitchen experts who could out-cook even the most highfalutin foodies: grandmas.
Or, as they’re often referred to in their countries, bibis.
What you’ll find here are three easy flatbreads—basically rolled-out, flash-cooked dough. They do require a little labor in the kitchen, but not anymore time than a good stew or curry—which is precisely what they go best with.
And these recipes are so straightforward that they will have you thinking about bread in a whole new way.
Which is actually a return to a very old—and very healthful—way of thinking about carbohydrates: not as carbs but as the anchoring element in a hearty, soul-centering, and extremely delicious meal.
Yes, make-it-yourself banana bread and sourdough were fine for the early days of shelter-in-place, but there’s a whole world of carby goodness out there. Literally.
The proof is in these three easy flatbread recipes—each from a different part of the planet.
How to Make Injera
This Ethiopian bread is spongy and has a nutty flavor. Enjoy it with lentil or lamb curry. It’s easy, too: If you can make pancakes, you can make injera.
What You'll Need:
1 cup teff flour, such as Bob's Red Mill
2 Tbsp flour
Vegetable oil, for brushing
How to Make It:
1. In a medium container witha lid, whisk the teff flour and 1 1/4 cups water. Cover and let sit atroom temp until small bubbles appear, at least 24 hours.
2. Stir the batter. Then stir in the flour and 1/2 tsp salt. Stir in 2 Tbsp water until smooth.
3. Brush a large nonstick pan with oil and place ove medium high. When the pan is hot (a drop of batter sizzles on contact), pour in 1/4 cup batter and swirl to coat the skillet. Cook, adjusting the heat to prevent burning, until the sides of the injera curl and the top sets, about 1 minute. Flip onto a kitchen towel and cover. Repeat with remaining batter. Makes 8 flatbreads
How to Make Spiced Sabaayad
The crushed seeds in this grill-able flatbread lend a potent aroma that matches well with beef stews. The grill adds some smokiness, but you can also make it in a cast-iron pan.
What You'll Need:
1 tsp cumin seeds
1 tsp coriander seeds
1 cup milk
1 tsp turmeric
5 Tbsp extra-virgin olive oil
1 1/2 cups flour, plus more as needed
1/2 cup whole-wheat flour
1 Tbsp sugar
1/2 tsp baking powder
3 Tbsp cilantro, chopped
How to Make It:
1. Spread the cumin and coriander seeds on a cutting board and lightly crush with the bottom of a skillet. In a saucepan over low, heat the milk until it begins to steam. Stir in the turmeric and 1 Tbsp olive oil. Set aside.
2. In a bowl, add the flours, sugar, baking powder, and 1/2 tsp salt. Stir in the milk until a loose ball forms. Stir in the seeds and cilantro.
3. Flour your work surface and knead the dough until soft and springy, about 10 minutes. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temp.
4. Preheat your grill to medium. Cut the dough into 4 equal pieces and roll into 4 nine-by-six-inch rectangles. Brush each with olive oil and flip, oil side down, onto the grill. Grill until bubbles form and bottoms have distinct grill marks, about 3 minutes. Brush the tops with more oil. Flip and grill until golden on the bottom and cooked through, 2 to 3 minutes. Wrap the sabaayad in a kitchen towel and serve warm. Makes 4 flatbreads
How to Make Ajemi Bread with Carrots and Green Peppers
This bread, with origins in East Africa, features something most don’t: chopped vegetables baked into the dough. It’s nice on its own but is also good with roasted eggplant or grilled chicken.
What You'll Need:
1/2 cup whole milk
1 tsp active dry yeast
1/4 cup plain yogurt
3 Tbsp canola oil, plus more for cooking
1 large carrot, coarsely grated
1 green bell pepper, finely chopped
2 cups four, plus more as needed
1/2 tsp baking powder
1 tsp granulated sugar
How to Make It:
1. In a small saucepan, heat the milk on lowuntil body temp, about 1 minute. In a large bowl, add the milk and stir in the yeast. Allow to sit until the yeast dissolves, about 5 minutes. Stir in the yogurt, 2 Tbsp oil, the carrot, and the bell pepper. In another bowl, whisk the flour, baking powder, 1 tsp kosher salt, and sugar. Stir the dry ingredients into the wet ingredients.
2. Put the dough on a floured surface. Knead until soft and elastic, about 5 minutes, adding flour if the dough is sticky. Rub the remaining oil over the interior of a large bowl, add the dough, cover with a towel, and let it sit in a warm area until puffed, about 45 minutes.
3. Punch down the dough, put it on a floured surface, and cut it into 4 pieces. Working 1 piece at a time with floured hands, pat the dough into a 1/4-inch-thick oval, about 6 inches in diameter. Line a dish with a paper towel.
4. Heat a large cast-iron skillet over medium. Working 1 piece at a time, place a dough oval in the skillet and cook until the underside is brown, about 2 minutes. Flip, spoon 2 tsp oil around the edges, and repeat. Transfer the ajemi to the prepared dish, cover with another paper towel, and repeat the process with the remaining dough. Makes 4 breads
This article originally appeared in the November 2020 issue of Men's Health.
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