Similar to pita breads, this is a round fried bread which
supposedly traces its origins back to the great American West.
1/2 cup boiling water
3/4 cup cold milk
1 teaspoon white sugar
1 1/2 teaspoons active dry yeast
1 egg, beaten 2 tablespoons butter, melted and cooled
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
4 cups all-purpose flour
In a large bowl, stir together the water, milk, and
sugar. Sprinkle the yeast over the top, and let stand for 5
minutes to dissolve.
Stir the egg and butter into the yeast mixture, then
stir in the salt, nutmeg, and 2 cups of the flour. Mix
until everything is well blended. Mix in remaining flour,
1/2 cup at a time until the dough pulls away from the side
of the bowl. Turn out onto a floured surface, and knead
for 10 minutes (no cheating!). Place dough into a greased
bowl, and let rise until doubled in size.
Divide the dough into 8 balls, and let rest for another
20 minutes. Roll each ball out to 8 to 10 inches in diameter.
Heat a cast-iron skillet over medium-high heat. Fry
each of the pieces of bread from 30 to 60 seconds on each
side, or until light to medium brown spots appear. Keep
covered with a damp cloth, or store in a plastic bag until serving.