Well, I got replies, and sign-ups, but not comments. Hmmm. Lots of love, but nobody was willing to tell me which way to go.
I think food wins. Partly ’cause someday, I really do want somebody to buy the t-shirt! But also ’cause I realized that I have lots of places to write the other stuff, and also… ’cause, even though I can’t think of much to say about walking in the dew through the garden to pick cabbage, I do love the foodies. 🙂
Anyway, I want to talk about flatbread.
I love this because it’s made from actual whole wheat. Not “50% whole wheat” like the stuff I’ve been seeing at the store. And the coolest thing is that it’s so easy that even I succeeded in making it the first time.
- 1 cup warm water
- 1 Tablespoon active yeast
- 2 Tablespoons honey (the yeast needs a real sugar to be quick)
- 2 1/2 cups fresh whole wheat flour
- 2 Tablespoons oil
- 1 teaspoon salt
Mix the water and honey, sprinkle on the yeast and stir it in. Stir in about half the flour. Set the bowl in a warm place for about ten minutes. Mix together the rest of the flour, the salt, and the oil, and blend it with the first part.
Squish it in your hands or knead it for about ten minutes. Roll the dough in balls, about 2″ in diameter.
Roll out each ball until it’s 1/8″ thick or so. You don’t want them paper thin… try experimenting.
I cooked mine in an iron skillet that I’d heated to “medium” — Lay the flattened dough in the hot, ungreased pan, and cook for 1-2 minutes per side. (Use the lid to hold in heat, if you like.) You could also cook them on a stone in a 500+ degree oven, but I liked using the iron skillet, and it worked well.
I can’t believe how easy it was!