I still crave bread.

I can do some flat breads, but this sounds more like what I will be hankering for. It is from Mother Earth Magazine, of course.

Yeast Bread Recipe

The following creation is made like regular yeast dough, except that it takes very little kneading and is baked on a hot griddle on top of the stove. Instead of a loaf, you get flat, medium sized muffins that taste just like bread and when sliced in two can be toasted or used for sandwiches or spreads.

BREADLETS

1–1/4 cups milk
1 /2 teaspoon salt
1 package yeast
1 /4 cup lukewarm water
4 cups whole wheat flour
3 tablespoons melted shortening or oil

Scald the milk with the salt and cool the mixture. Soak the yeast in the water (a little sugar or honey hastens its action) and combine the leavening with the milk. Add half the flour gradually, beating the batter with a wooden spoon until it’s smooth. Thoroughly blend in the cooled shortening, add the remaining flour, and mix to get a soft dough.

Place the future bread in a greased bowl, brush the top of the mound with water, cover the container with a damp cloth, and leave the dough in a warm place for about 1 1/2 hours: (if you set the dish near the stove or fire, rotate it occasionally to keep it evenly heated.)

When the dough is light, lay it on a floured board and knead it gently using as little flour as possible until a workable ball is formed. Roll out the mass to a thickness of 1/2 inch. You can then cut shapes with a cookie cutter or glass, but I find it much easier just to divide the sheet into 12 squares. (This avoids the rerolling of those little bits that are left when a cutter is used.) Separate the pieces, brush them with water, and place them on a surface sprinkled with cornmeal. Cover the breadlets with waxed paper or a damp cloth and let them sit in a warm place for 45 minutes.

Meanwhile, heat a large skillet with a lid to a moderate temperature (around 300 degrees). When the dough is sufficiently raised, oil the pan and carefully lift each slice into the skillet with a pancake turner. Cover the “oven” and bake the muffins about 10 minutes on each side. Cool the breadlets, and split them in two at eating time.

Sounds possible. I will try this tomorrow and let you know if it works.