A
friend of mine gave me some rye flour the other day to use in a
medieval cooking demo, and I figured I would cook it up today to go
with some leftover pease porridge and fried greens. I had forgotten
the delightful quality rye brings to bread making, aromatic, soft,
nutty and overall DELICIOUS! These are no joke one of my very
favorite breads I have ever made.
Makes
4 flat breads
Ingredients
1C
whole wheat flour
1C
rye flour
1
tsp yeast
1
tsp salt
½
C water
1
TBS sugar
Method
Mix
your flours, salt, yeast and sugar
Add
in the water and knead well for about 3-4 minutes
Let
rest in a greased bowl for 1 ½ hours or so until it doubles
Preheat
a skillet/tawa to between med and med high
Cut
dough into 4 pieces and make balls of it.
Flatten
each ball down, then dip it in flour and roll out to around 1/8 of an
inch
Cook
on the griddle on one side until bubbles form and the bottom is
browned (Around 1- 1 ½ minutes)
Flip
and let the other side lightly brown (30 seconds- 1 minute)
Top
with a little butter and devour!
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