Cowboy Bread

Cowboy Bread

Kasienko 0

"Similar to pita breads, this is a round fried bread which supposedly traces its origins back to the great American West."

Ingredients 1 h 40 m {{adjustedServings}} servings 278 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. 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.
  3. Divide the dough into 8 balls, and let rest for another 20 minutes. Roll each ball out to 8 to 10 inches in diameter.
  4. Heat a cast-iron skillet over medium-high heat. Fry each of the pieces of bread fro 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.
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Reviews 21

  1. 23 Ratings

Tamara Grimes

This is THE BEST!! I am proud to tell you that I was able to convert this to a bread machine recipe (okay, if that isn't truly a big deal, please don't burst my bubble, my nickname in high school was blonde roots). I put the water, milk, sugar and melted butter in the machine first, then stirred in the yeast and let it all sit for 5 minutes. I then piled the rest in as directed BUT I DID increase salt to a teaspoon and I DECREASED THE FLOUR to 3 1/3 cups. I set the machine on the dough cycle and let it go! When it was done, I put the dough in an oiled bowl and let it kinda rise again. I followed the recipe the rest of the way as written. It does taste a LOT like Pita and it is soooo good!! THANK YOU!!!! ***Added 7/3/2007, this recipe has been a family favorite. This is one bread that my kids actually bargain with me to make:). The ONLY thing I do different is I use my Wolfgang Puck Bistro Grill and fry this bread in a bigger batch. Thanks for giving my family something to reminisce about:).


This bread turns out almost identical to pita.It is extremely easy to make, but takes about a day to double in size. I reccomend spices or add-ins, for it is rather plain (but nummy!). Make sure not to roll it out too thin -- soft tastes great!


You just have to try 'em!