Tuesday, March 26, 2013

Fun With Flatbread

The urge to invent overtook me yesterday morning.
I was contemplating gluten-free tortillas originally, but after chewing it over along with my breakfast I listed toward pita bread.

The logical solution was to do both.
Further, it was logical to invent my own recipe. Creation was my point.

Certainly I have recipes on file. I need something to actively ignore to get the creative wires burning and I needed some clue regarding proportions.

I was also curious as to how little of each ingredient I could use and still make a product that was
b) edible

Flax was ground followed by almonds. When I saw how much I had I added rice flour, potato starch, and soy flour along with two tablespoons of psyllium fibre for the chewy stretchiness missing from gluten free goodies.
It was maybe two cups. I have issues with exact measures. Further, I prefer to throw things together and see what happens.
I'd mixed some warm water and a teaspoon of sugar along with two teaspoons of yeast a few minutes earlier. It was pleasingly frothy when I returned to it.

I tossed everything together and let it sit for a bit. It didn't rise much and neither had I expected it to.  More yeast would have been necessary and this experiment was all about minimalism.

The dough was rolled into a cylinder and cut into nine pieces. Each piece was flattened and rolled into something either pita-worthy or tortilla-esque.
For the sake of simplicity and more hands-on work I did them in a frying pan.

Here's one of my favourites:

It was reasonably uniform and it browned well.
I ate a few of them. They were tasty enough and served their purpose, and really, that's all one can ask of a flatbread.


solarity said...

You lost me at flax, of course, one of the few remaining major food allergies (along with cottonseed, even a tiny amount will give me a massive headache) and there are several other foods I avoid in there, but the process is familiar. There's a family phrase: "Cook it till it's done. When's that? When it's done!"

Mary Anne in Kentucky, slow-cooking a chicken

Leah J. Utas said...

Sorry to learn of your flax allergy.
Your family phrase is a perfectly logical approach.

messymimi said...

Funny how those lines get passed on in families all over the world -- in ours, the line was "well, don't let it burn!"

They sound delicious, and i'm glad you are taking time to work creatively, we all need that.

Leah J. Utas said...

Good, sound advice, Messymimi.
Thanks, it's good to create and fun to work with my hands.