I love simple recipes. This one — a variation on a tortilla recipe I found in The Moosewood Cookbook — is not only simple, but also dirt-cheap. I like to make it to go with hummus, as it’s much faster and easier than making fresh pita bread.
Start by turning on the exhaust fan and disconnecting the smoke alarm. You will be frying flour, and fried flour is notorious for making a lot of smoke. Plan accordingly.
In a mixing bowl, combine two parts flour with one part water and stir to make a sticky dough.
Dust a flat surface with flour. Take out a small handful of dough, dredge it in the flour to keep it from being too sticky to handle, and knead it into a circle about 1/8 inch thick and as big around as you like. (I usually aim for something close to the size of a silver-dollar pancake, but you may want a bigger piece of bread.)
Repeat this process until you’ve used up all the dough.
Cover the bottom of a skillet with a heat-stable cooking oil (canola is ideal) and warm it over high heat. When the oil is good and hot, begin placing the circles of dough in it. Let them cook until gently browned on one side, then flip them over and let them cook on the other side. They may puff up as they cook, which is fine.
Drain finished bread on paper towels, sprinkle with a little salt, and serve with hummus (I found some at ALDI the other day for $1.69 a tub) or your favorite sandwich spread.
The end product tastes sort of like pita bread or naan, only greasier. If you have whole-wheat flour on hand, you can make a nice variation by swapping it for some or all of the white flour in the recipe. If you prefer a thinner bread, you can roll it out before you fry it.