Chef Jeff's Sunday Brunch Recipe, as featured on Good Day Utah, brought to you by Smith's!
Ingredients
2 ½ cups flour
2 tsp. baking powder
1 tsp. kosher salt
1 cup lukewarm milk
¼ cup canola oil
1 tbsp. chopped fresh rosemary
1 tsp. chopped fresh thyme
Olive oil for frying
Directions
Add the flour, baking powder, and salt to a bowl. Whisk to combine. Add in the warm milk, rosemary, thyme, and oil to the flour and stir with your hands until a shaggy dough forms.
Transfer the dough to a work surface and knead until a smooth dough forms. Cover the dough and let it rest 20 minutes.
Roll out the dough into a circle about ¾ inch thick. Use a 2 inch circle cookie cutter to cut out as many circles as you can make until no dough is left.
Place a nonstick skillet over medium-low heat. Add a little olive oil and then place in the dough, not overcrowding the pan, and cook 4 minutes covered with a lid.
Remove the lid and flip the bread over and cook another 4 minutes, or until both sides are golden brown.
Repeat until all the bread is cooked. Serve and enjoy!
