Pan-fried bread

Pan-fried bread – a simple and versatile delicacy

In a world where time is often limited, finding an easy-to-make bread recipe can seem like a challenge. However, I offer you a recipe for pan-fried bread that is not only simple but also delicious! These small breads can be used to create savory sandwiches, accompany various dishes, or simply be enjoyed with butter or cheese. Additionally, the history of pan-fried bread is fascinating, as it is a traditional method of bread-making that dates back to ancient times when people used stone or metal pans to bake bread.

Preparation time: 20 minutes
Baking time: 15-20 minutes
Total time: 40-45 minutes
Number of servings: 8-10 small breads

Ingredients:
- 1.2 kg wheat flour
- 1.5 tablespoons salt
- 1 packet of dry yeast (or 25 g fresh yeast)
- 2 cups lukewarm water (approximately 400 ml)

Step by step to achieve the best pan-fried breads

1. Preparing the ingredients: Start by gathering all the necessary ingredients. Ensure that the flour and salt are of the highest quality, as they influence the taste and texture of the bread. Use lukewarm water, not hot, to activate the yeast without killing it.

2. Mixing the dry ingredients: In a large bowl, add the flour and salt. Mix well to evenly distribute the salt in the flour. This is an essential step because salt helps control the fermentation of the yeast.

3. Activating the yeast: In a small bowl, heat one cup of water in the microwave for about 1 minute. Then, in the second cup of water, add the yeast. Gently stir until the yeast completely dissolves. It is normal for the mixture to become frothy.

4. Forming the dough: Start adding the water with the yeast to the flour mixture. Stir with a spatula or your hands until the dough begins to form. If the dough becomes too sticky, feel free to add a little more flour.

5. Kneading the dough: Transfer the dough to a lightly floured work surface. Knead the dough for about 10 minutes. The dough should become elastic and smooth. If you feel the dough is too sticky, sprinkle a little flour on the surface and continue kneading. An effective technique is to 'slap' the dough with your palms, then fold it several times.

6. First rising: Place the dough in a lightly oiled bowl and cover it with a damp towel. Let it rise in a warm place for 1-2 hours or until it doubles in size. This stage is essential because the yeast will produce gases that will make the dough rise.

7. Shaping the small breads: Once the dough has risen, place it on a work surface. Divide it into equal pieces. You can make round or rectangular small breads, depending on your preferences. Shape each piece into a uniform form and let them rest for 10-15 minutes.

8. Heating the pan: While the small breads are resting, place a pan on low heat and let it warm up. It is important that the pan is hot enough to bake the bread but not so hot that it burns.

9. Baking the small breads: Carefully place the small breads in the pan, ensuring they do not overlap. Bake them for 5-7 minutes on each side, turning them carefully to avoid burning. If you notice they are browning too quickly, reduce the heat slightly.

10. Cooling: Once the small breads are baked and have a golden color, remove them from the pan and let them cool on a rack. This will help maintain their crispy texture.

Serving suggestions and variations

These pan-fried breads are incredibly versatile. You can enjoy them plain or filled with various ingredients. Here are some suggestions:

- Sandwiches: Use the small breads to create sandwiches with cheese, ham, avocado, or fresh vegetables.
- Accompaniment: Serve them alongside soups or stews to add extra flavor to the meal.
- Variations: Experiment with dried herbs or seeds (such as cumin or sesame) by adding them to the dough for extra flavor.

Nutritional benefits

Pan-fried bread is a much healthier option than many commercial baked goods. Whole wheat flour provides fiber, protein, and essential vitamins. Additionally, being homemade, you have control over the ingredients, allowing you to avoid additives and preservatives found in processed products.

Frequently asked questions

1. Can I use another type of flour?
Yes, you can experiment with whole grain flour or gluten-free flour, but the recipe may require adjustments in ingredient proportions.

2. How can I tell if the dough has risen enough?
The dough is ready when it doubles in volume and becomes fluffy. You can do a simple test by gently pressing your finger into the dough; if it slowly springs back, it is perfect.

3. What can I do if the dough does not rise?
Make sure the yeast is fresh and that you used lukewarm water. If the dough does not rise, you may need to repeat the process with fresh yeast.

Pan-fried bread is an easy recipe to make that can quickly become a family favorite. Experiment with ingredients and techniques to create the perfect version for your tastes. Enjoy every bite and relish the cooking process!