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Flat bread - Skillet 1:1:1 starter made with milk and olive oil and fried in cast iron. ~27 oz dough 9 flatbreads
Mix in bowl: 6 oz fresh starter 3 oz milk 3 oz olive oil 3 oz water Add: 6 oz whole wheat bread flour 1 1/2 t salt Mix until smooth Add: 6 oz all-purpose white flour Mix and knead into soft dough. Rise until double. Form into: NINE 3 oz balls Rest, covered by damp towel until they press into very thin rounds, like tortillas. They won't even stick to the counter without any flour, just a bit of water on the counter. Fry in dry cast iron pan or griddle pan until flecked with dark brown and a little puffy. Wrap in wet towel to keep soft. When all are baked, wrap all in wet towel and place in warm (170*) oven for about 10-15 minutes. This really makes and keeps them soft! They keep on the counter for a day or so. ~18 oz dough 6 flatbreads
Mix in bowl: 4 oz fresh starter 2 oz milk 2 oz olive oil 2 oz water Add: 4 oz whole wheat bread flour 1 t salt Mix until smooth Add: 4 oz all-purpose white flour Mix and knead into soft dough. Rise until double. Form into: SIX 3 oz balls Rest, covered by damp towel until they press into very thin rounds, like tortillas. They won't even stick to the counter without any flour, just a bit of water on the counter. Fry in dry cast iron pan or griddle pan until flecked with dark brown and a little puffy. Wrap in wet towel to keep soft. When all are baked, wrap all in wet towel and place in warm (170*) oven for about 10-15 minutes. This really makes and keeps them soft! They keep on the counter for a day or so.
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