This delicious yeast bread is made from scratch in the Pendle Hill kitchen.
Pendle Hill’s chefs usually bake for at least 50 hungry guests, so the recipe below is adapted from a large-quantity recipe. Note that, as with all yeast bread recipes, you may need to adjust quantities of wet and dry ingredients depending on factors such as temperature and type of liquid used.
Activate in 1/2 cup warm (not hot) water:
- 1 tbsp. active dry yeast.
Sift together into a bowl:
- 5 cups white bread flour
- 1/2 tbsp. salt
- a pinch of sugar.
Add the yeast and:
- 1 7/8 cups yogurt, buttermilk, or unsweetened soy milk
- 1/3 cup melted butter or non-dairy substitute
- 1 cup chopped scallions
- 1 tbsp. garlic powder.
Either mix together in a mixer for about 10 minutes or knead for about 15 minutes. The texture of the dough should be silky. Add more flour or more liquid as needed.
Let rise in the bowl for 1 1/2 to 2 hours. Punch down and separate into balls (6 oz. per ball). Let rest 10 minutes.
Roll out the balls and top with:
- cooking oil.
Bake 6-7 minutes at 475° or cook on the stovetop over medium heat on a griddle coated thinly with cooking oil. Makes 7 oval flatbreads.
