Spiced and flaky stovetop dill bread makes the perfect appetizer or side dish. Similar to scallion pancakes, these flatbreads resemble crispy, chewy tortillas with multiple flaky layers.
Stovetop Dill Bread
This is related to a series of recipes made with only flour and water.
You can make tortillas in just about any kitchen. Even if your pantry is out of canned goods, you can pull out a dusty bag of flour, grab a bowl, and open a sink tap. To add flavor, you'll need salt and oil and any spice you have on hand. As part of #CookoutWeek, I received a salt/dill spice blend from Swine Dining, so I made stovetop dill bread. It's unlikely that you have this ingredient, but you probably have a spice jar somewhere. Use oregano, cumin, or cinnamon for a flaky, spiced treat.
- 2 tablespoons of oil for cooking
- 2 cup of flour + 2 tablespoons for rolling out the dill bread
- 2 tablespoons of oil
- ⅔ cup of water
- ½ teaspoon of salt
- ½ teaspoon of dill
- In a large bowl, add 2 cups of flour and water. Knead to form a smooth dough. Cover, and rest for 10 minutes at room temperature.
- Divide the dough into 4 even pieces. On a lightly floured surface, roll one piece into a thin circle.
- Stir together 2 tablespoons of oil and the salt. Spread a thin layer of oil, and lightly sprinkle salt and dill on top of the disk.
- Roll up the dough tightly, and twist the roll into a spiral.
- Gently flatten the roll with your hand, and re-roll to form another circle.
- Repeat this process to form 4 pancakes.
- Heat oil in a large pan over medium heat. When the oil is hot, carefully add a flatbread.
- Cook the first side for 2 minutes. Flip the pancake. Cook the second side for another 2 minutes. Transfer to a plate. Repeat the cooking process for the other 3 flatbreads.
Step by Step Photos
The process for making stovetop dill bread is the same as the process for making scallion pancakes except you sprinkle spices until of scallions. As with all doughy recipes, you mix the dough, let it rest, and roll it out. The trickiest bit is getting the dough to be the right consistency. You can easily make the dough too soft, runny, and sticky, so always be ready to add more flour.
My favorite part of the process is forming dough snails. Aren't they cute? You want to take this additional step to create thin, flaky layers in each flatbread.
You end up with 4 stovetop dill breads, and you can plop them together. Be gentle when doing so. If you smush them too ferociously, you'll end up with a giant doughy lump. Lightly dusting each pancake with flour helps prevent sticking.
Cooking the flatbreads is pretty straightforward. Use fairly low heat, and don't burn them. You need to cook each flatbread until golden brown. If it's really light brown, that's not good enough. If it's really dark brown, you burned it, and you should turn down the heat lower.
Stovetop Dill Bread Nutrition
Nutrition facts are for calculated for 1 flatbread, but it's fairly easy to devour a couple.
|Amount Per Serving|
% Daily Value
Total Fat 14.2g
Saturated Fat 1.9g
Trans Fat 0.0g
Total Carbohydrates 47.7g
Dietary Fiber 1.7g
Vitamin A 0%
Vitamin C 0%
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