The Pilgrims Loaf How to Make Bread Jesus Ate

Instructions:

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt thoroughly.
2. Form the Dough: Make a well in the centre of the dry ingredients. Pour in the warm water and olive oil (if using). Gradually mix with a spoon until a shaggy dough forms.
3. Knead Briefly: Turn the dough out onto a lightly floured surface. Knead gently for 3–5 minutes until the dough is smooth, elastic, and no longer sticky.
4. Rest: Form the dough into a ball, return it to the bowl, cover it with a damp cloth, and let it rest at room temperature for 30 minutes.
5. Divide and Shape: Divide the rested dough into 8 equal pieces and roll each piece into a smooth ball.
6. Roll Out: On a lightly floured surface, use a rolling pin to roll each ball into a thin circle, approximately 6–7 inches in diameter and about ¼ inch thick.
7. Heat the Pan: Place a heavy-bottomed skillet or cast iron pan over medium-high to high heat and allow it to become very hot (3–5 minutes). Do not add any oil to the pan.
8. Cook the Flatbreads: Place one rolled flatbread onto the dry, hot pan. Cook for 60–90 seconds until bubbles appear underneath.
9. Flip and Puff: Flip the bread and cook for another 60 seconds. Gently press down on the top surface with a spatula to encourage the bread to puff up fully.
10. Finish and Store: Once both sides are lightly browned and spotted, immediately remove the bread and stack it on a wire rack covered loosely with a clean tea towel to maintain warmth and pliability. Repeat with the remaining dough.