Name: Pankunchi About: Pankunchi is a baby panda who was abandoned in a forest where pandas live. His favorite possession is an old mitten that was in the box with him. Pankunchi is great friends with the breads Shokupan and Koppepan. But Pankunchi also loves to eat bread, and his tummy rumbles whenever he sees them.
hey, don’t cry. one half flour one half yogurt knead into dough and fry for easy flatbread and dip in balsamic vinegar, okay?
After three batches, my findings so far:
I use full fat Greek yoghurt and self-rising flour
Ratio by weight
Add a pinch of salt
Knead until no longer sticky, adding more flour if necessary
Roll them with olive oil instead of flour and fry in an otherwise unoiled, preheated pan (medium heat) (trust in the lord; it will seem like it’s going to stick to the pan at first but they’ll unstick in about 15 seconds)
Roll them thin but not too thin; mine take about 45 seconds on either side
Serving with garlic butter is also a very good option
I’m gonna be eating these for a month
This actually works?? Two-ingredient bread??
I gotta try it.
Four months later, I’m about to try it! I have gone through all the notes and wrote down all the best tips; I’ll report back later!
Update: It worked!!!!
Notes:
I used nonfat Greek-style yogurt (because I’m old and my cholesterol is high). It worked well and tasted good.
The part about using equal parts flour and yogurt by weight is important! It turns out that yogurt is about twice as heavy as the same volume of flour, so if you don’t have a kitchen scale and have to go by volume, start with 2 parts flour to 1 part yogurt, and adjust from there.
It’ll seem like too much flour for the amount of liquid, but once you’ve gotten as far as you can by stirring, turn it out onto an oiled surface and knead it for a while. It’ll come together.
The formula for making self-rising flour from all-purpose is already in the notes a bunch of times, but in case anyone is looking for it, it’s 1.5 teaspoons baking powder and ¼ teaspoon salt to 1 cup of flour.
I used a cup of flour and divided the dough into 4 pieces for frying. That’s an 8-inch (20 cm) cast-iron skillet up there, so that gives you an idea of the size of the pieces.
As with pancakes or crepes, plan for the possibility that the first piece you fry will be a sacrifice one! Here’s what my first one was like:
I did eat it, and it was reasonably OK; it just fell apart and didn’t get very brown or crisp. That often happens with the first piece of fried anything, because the pan isn’t hot enough (and in this case also I turned it over too early). The other three pieces came out great!
Here’s the full production run:
I brushed mine with melted butter with some garlic powder, parsley, and coriander in it. (Coriander is the main seasoning in the pot of stew in picture 2, that I made the bread to go with; I’ll post about that separately.)
