Revision: 0.10, 23.Jun.05 13:49
The texture of Fire Bread is soft and wonderfully chewy. Kids of all ages will rush to eat it as soon as it comes off the flames. Simple to make and GREAT for sandwiches, it's not nearly as demanding as my pita bread.
Time: About 5-8 hours
Type: Lean sourdough flatbread
Yield: About 14 Fire breads
Stir 1-cup of starter into 1-cup of warm water. Stir in the salt and about 2-1/2 cups of flour. When the mixture comes away from the sides of the bowl, turn it out onto your work surface floured with 1/4 cup of flour and knead for only a few minutes (2-4).
Return the dough to a clean, dry bowl; cover it and allow to rise at about 80F for 2 - 4 hours (longer is better).
After raising, punch down the dough. Spread about 1/2 cup of flour and the wheat bran on your work surface. Tear or cut the dough into 14 golf ball to lime sized chunks. If you want to use the optional raisins or dried-cranberries, simply scatter them on your work surface and press them into the dough when you roll it out. Roll or pat each ball into a 1/4 inch thick circle.
Fire bread, as the name implies, is best baked on a wire barbecue grill or basket held over the open flame of a camp fire or, if need be, on top of a gas range. So put it on the basket and hold it about 5-10 inches above the flame. You should move the bread around a bit so that it doesn't develop burn spots.
When bubbles appear on the top surface of the bread after a few minutes, flip the bread. Cook that side for a couple of minutes or less. You'll know when it's done. The visual appeal of bread baked this way is neat because the wire grid from the basket is branded onto the surface of the bread.
As an alternative to fire baking, you can use a frying pan (cast iron preferred). Heat the pan to medium hot, drop in your flats and cook for a couple of minutes. Using your fingers, a fork, or a stick; flip them over when bubbles appear on the top surface and cook for another couple of minutes.
Do a few, and in no time you'll have the timing mastered. Take care, however, as these flatbreads are easily overcooked. Do so and they'll be dry and brittle, and unpleasant to eat. Don't stack hot the hot Fire Bread flats or they will become soggy. Instead, spread them out on cooling racks or a clean towel on the counter for about 10 minutes or so until they reach room temperature.
Eat your flat breads while they're still warm and fresh. Tear them up and dip them into olive oil and garlic, spread butter on them, fold them or cut them in half as sandwich bread. The raisin/cranberry versions are best with butter and jelly lathered on them. Should they not be consumed right away, they may be successfully resuscitated by toasting them briefly.
NB: I was sent this recipe a long time ago by a friend whose name I've long since forgotten. If, while you're reading this, you find that you're that friend, drop me a note and I'll be most delighted to give you proper credit.