6 cups of flour
2 cups liquid (water, milk, buttermilk, or whey)
1 tbsp salt
1 tbsp honey
1 tbsp yeast
In a saucepan, heat the liquid until it is warm to the touch.
I like to use water or the whey that is left over after making cheese.
Once the liquid is warm, pour it into the bowl of a stand mixer,
stir in the honey and add the yeast.
Let it stand for a couple of minutes for the yeast to awaken.
When the yeast has started to foam, start adding flour.
I usually use a light spelt, but lately I have been doing a blend of about five cups light spelt and one cup whole buckwheat.
Liquid and flour measurements will vary a little depending on the type, and moisture content of flour used.
Add a couple cups of flour to the liquid and mix.
Then add the salt and slowly continue to add flour until it has formed a soft sticky dough.(Most of the dough should stick to the dough hook,
but the dough should still be moist and sticky).
In a cool place, covered, let the dough sit for the day or overnight to ferment.
When you are ready to cook you flat breads, pour the dough out onto a floured surface.
Divide and shape the dough into small balls.
Let them rest for a few minutes and preheat a cast iron pan on medium heat.
You can fry the flat breads in a dry pan or use a fat such as butter or lard.
We like to use lard since we have some left over from our pigs and it gives the breads a great taste.
Roll the balls of dough out flat and add them to the hot pan.
Fry them until bubbled and browned, flip and fry the other side.
Store them in a sealed container to help keep them fresh.
But they're best eaten right away.
Here are a few ways that we like to use our flatbreads.
For dipping in soups, stews, chillis, and dips.
Open face sandwiches, topped with cheese, sprouts and hummus or steak. Spinach, melted cheese, and lemony pepper sauce.
Topped like a pizza and broiled in the oven.
Toasted with favourite butters and jams.
For breakfast, serve them with poached eggs and avacodo.