Flatbread, Clan Kelmar'e Style:
3 cups of all-purpose flour + 1 cup high-protein bread flour OR 4 cups all-purpose plus 2 tablespoons vital wheat gluten
1/4 cup wheat germ flakes
3 tablespoons nutritional yeast
3 tablespoons paprika (sweet)
1/3 cup loosely packed dried herbs: half parsley, half a mix of marjoram, thyme, oregano, savory, basil, adjusted to your preference.
1 cup water, warm, mixed with 1 tablespoon brown sugar, plus any more you need to make a soft dough
2 teaspoons dry yeast, sprinkled in the water
Start by waking up the yeast: sprinkle it into one cup of water mixed with some brown sugar and let it rest until foamy and fragrant. Then mix the flour, wheat germ, spices, and herbs together, making sure any clumps are sifted out.
Mix in the yeast water with the flour mixture and add in the yogurt and oil, kneading briefly before sprinkling in the salt. Let it rest for a bit befire coming back at it, kneading for ten to fifteen minutes until the dough goes from lumpy and stretchy to a smoother consistency. Cover with a wet cloth and let it rise overnight in the fridge.
In the morning, take out the dough and divide it into twelve pieces. Roll out each piece to at least one-quarter inch thickness and cook on a DRY skillet or griddle until it begins to brown and form large bubbles, then flip and cook the other side. If you roll the dough flat and round enough, you might be lucky enough to have your dough form one huge bubble in the middle like a pita.
This flatbread follows a typical naan recipe, with added fat and yogurt making a softer texture and more hearty bread. The addition of wheat germ, paprika, nutritional yeast, and large amounts of herbs is strategic- not only do these add flavor, they add B-vitamins, vitamin E, vitamin A, iron, and other minerals. The slow rise overnight also helps to develop flavor and makes the cold dough less sticky to work with in the morning.
To make this bread last longer, especially unrefrigerated, dissolve several vitamin C tablets into the liquid elements of the recipe or use warmed orange juice, adding the yeast separately in its own bit of water. This is a trick I learned in WWII recipes from Great Britain- ascorbic acid helps to fortify the bread and make it last longer.
pixelskylines
blakekathryn
origamiaround
kaledo-art
titsay
germansingergirl
discoholicmusic
snowghoul
areudirty
