Elephant ears (cinnamon sugar skillet bread)

Do you remember "elephant ears"?

These were very popular when I was a kid- used to see them at the Zoo in the food carts. When I was younger my mom and I would smear a flour tortilla with butter, then cinnamon and sugar, and bake in the oven until warm, puffy and slightly crispy.

However this homemade version is even better!

Gather small amount (golf ball or slightly larger size) leftover bread dough. Mine was from the "artisan bread in 5 minutes a day" book. Really you could try any yeasted bread dough.

Preheat a cast iron pan (or nice heavy stainless steel pan) over high on the stove.

Flatten/stretch the dough then lay it in the pan.  Cook in a dry pan over high heat. Let it cook for 1-3 minutes on each side until puffy and cooked but not brittle or hard. Use an exhaust fan. 

Put on a plate, add a pat of butter, sprinkle with cinnamon and brown sugar (or Japanese brown sugar "kuromitsu").

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