Homemade Spanish Bread (Rescoldo Bread) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Tortilla de rescoldo is a traditional Chilean unleavened bread prepared by rural travellers. It consists of a wheat flour based bread, traditionally baked in the coals of a campfire. It's a simple fla tbreadbread made with flour, water, and salt and then thoroughly rolled into flattened dough. Many flatbreads are unleavened?made without yeast. Ingredients:
4 cups gold medal all purpose flour |
5 tbsp canola oil |
1 tsp salt |
1 pinch baking soda |
2 cups warm water |
Directions:
1. Mix the flour with the baking soda in a bowl. Then add salt, oil. Mix in with your fingers until you have completely crumbled it in. Slowly add the warm water and mix for about 8 minutes. Take the ball out and put on a floured board and give it a rounded, flattened form. Put a little bit of oil or span to a frying pan and place the flattend dough. Pinch the dough a little bit with a fork. Cover the frying pand and cook for about 10 -15 minutes (with a low flame), until dough has a golden tone.
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