The next challenge is flatbreads! First–I love bread. I love making bread, I love eating bread, and I love the simplicity … and yet complexity … of bread.
I’ve never made flatbreads before, so this is a new experience! I’m going to start with the easiest of the challenges, a non-yeasted flatbread. This usually involves only 3 ingredients: water, salt and flour.
Wanting to make bread with something other than just all-purpose wheat flour, I opted for half rye and half all-purpose. Because there’s no caraway added, it doesn’t have that “rye bread” flavor.
I mixed up the ingredients (each flatbread is about 3 oz, so if you want to make 6 flatbreads, you should measure out at least 12 oz of flour). Add seasoning (salt and any other herbs) into the dry mixture. Make a well in your pile of flour. Add water a bit at a time, mixing the flour into the water to make a paste, kicking in the flour around the edges until you have a dough. If you still have a bunch of flour left over, add a bit more water until it’s all used up and you have a soft, pliable ball of dough.
Divide into 3 oz balls. Roll each one out with your rolling pin until it’s fairly thin, flipping and flouring as necessary. It may stick to the countertop…that’s OK; use your dough scraper if needed.
Throw into your dry cast iron pan–no oil or butter–and cook for about 1 minute on each side or until spotty.
Slather with butter, jam, meat or whatever you like. YUM!
When I make this again, I think I’ll add some rosemary and Parmesan cheese and a bit more salt.
Another I’d like to try is bannocks using this simple recipe. I’ve been watching (and reading) a lot of Outlander lately, so I’m interested in reaching back to my Scottish roots and making some easy griddle cakes (the Patersons & Seatters…although technically, the Seatters, being from Orkney, were not Scottish until the 16th century, and don’t have a clan-based system). It’s not technically a flatbread–it looks more like a biscuit (not a cookie), which is grilled rather than baked. It’s got a baking soda leavening agent in it to make it a bit fluffy, although it appears that original bannocks were not, so they were more like a dense skillet bread.