I debated even sharing this recipe on the blog because it is so good that the GS told me we should be “selling them for money.”

Lately I’ve been listening to this podcast called Second Life about women who have started businesses after doing something different beforehand, i.e. Alli Webb starting Drybar after being a stay at home mom. It is so inspiring and really kind of makes me want to quit my job (even though my job is great like… 80% of the time). So I think his comments about a yeasty business really hit me in the place where dreams live.

But then I had a reality check moment where I reminded myself that I’ve been writing this blog for over 7 years and it’s gotten me nowhere, so it’s probably unlikely that I’m going to hit it big with bread.

I mentioned this bread in this post and how fantastic it is, and I’ve made it about 76 times since then. I’m going to go out on a limb and say I’m disappointed I ever wasted my energy on sourdough because this is SO MUCH BETTER.

The GS found the original recipe in Travel and Leisure and it stuck out to him because it’s from a restaurant in DC called Maydan that he had been to. When I finally got around to making it, I realized after the dough was already rising that I was supposed to bake it on a pizza stone and mine had spontaneously cracked down the middle. So, on a whim, I ended up pan frying it in a cast iron skillet and sprinkling it with a little sea salt after, as you would with chicken cutlets.

Holy heavenly carbohydrates.

Then I brought it out to camp a few weeks ago when we were up there for the Boathouse Brew Fest because I figured people might need something to soak up all dat booze, and I was right. I made like 30 little ones and they were inhaled by all.

So now that I’ve sufficiently talked it up, here you go:

Bread of Life

adapted from Maydan, via Travel & Leisure

1/2 tablespoon dry active yeast

1 tablespoon honey

1 2/3 cup hot water

3 cups bread flour

1 1/4 cup whole wheat flour

1 tablespoon salt

1 tablespoon canola oil, plus more for frying

Put the yeast and the honey in a large mixing bowl, then pour over HOT water. Not boiling, but run the tap for a while. Especially if the temperature inside your house is currently 64 because you’re too cheap to pay for heat. I wouldn’t know anything about that.

Swirl it around a few times then let it bloom for 5-6 minutes. It should get foamy and bubbly. I gave up on buying the packets of yeast and just went for the jar.

Attach the dough hook (still can’t believe I made bread by hand pre-Kitchenaid mixer but this one is worth it) and add the flour in increments, letting it mix in. Add the salt and the drizzle of oil. Sometimes you might need to add a little bit more water. Let it combine for a few minutes at least until it’s formed into a nice ball and isn’t sticking to the sides of the bowl.

Cover with a towel and let it rise for an hour. Again if your house is cold you may need to put it in the oven. If I’m doing this I preheat it to the minimum (170 degrees on my oven), turn it off, and then stick it in there.

Divide the dough into 6 portions and form into a ball, tucking the edges underneath. Place on a lined baking sheet and cover, letting them rise again for another hour.

Flatten each one with your hand so they are more of a pita shape. Heat some canola oil in a skillet and pan fry on each side for 3-4 minutes until they are golden brown.

Immediately sprinkle salt on both sides and place on paper towels or a cooling rack while you fry up the rest. Serve immediately. With literally anything. Or just eat them plain.

They are also great the next day sliced in half and put in the toaster oven. Sweet, savory, you name it.

Is it cool if I pass out these for the trick-or-treaters tonight?