Try this easy, at-home unleavened flatbread recipe made with the versatile Hawaiian staple crop, ʻulu!
1 lb bread flour
1 lb HUC ‘Ulu Flour
3 large eggs
½ cup (1 stick) butter, cut into 20 pieces and softened
2 Tbsp granulated sugar
2 cups milk
2 Tbsp salt
Cumin seeds, sesame seeds, caraway seeds, poppy seeds
Preheat oven to 325F. Line two sheet pans with parchment.
In a stand mixer, using the dough hook, stir together the flour, salt, sugar, butter, eggs and 1 ½ cups milk. Knead for 6-8 minutes on low speed.
Check to see if the dough has passed the windowpane test; stretch a small ball of dough into a square until it becomes a thin film in the middle without breaking. If light passes through, you’re good! Add the rest of the milk if needed.
Place dough in an oiled bowl and roll it around, so it becomes lightly covered in the oil. Let rest for 30-60 minutes.
Divide dough in half. Roll out with a rolling pin, until as big as your pans.*
When ready to bake, brush with water and sprinkle with kosher salt, and any or a combination of the optional seasonings. Use a pizza cutter to cut into squares and then triangles within the pan.
Bake for 10-20 minutes or until golden brown and crisp all the way through.
*Can be frozen at this point to bake later.
If you enjoyed this ʻulu flour recipe, try our Mushroom & Pork ʻUlu Pasta!