Food recipes
Buckwheat Flatbread Recipe
Buckwheat Flatbread Recipe Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched salt, table water, bottled, generic Directions: "Buckwheat flour is available in health f...
Buckwheat Flatbread Recipe
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
Directions:
"Buckwheat flour is available in health food and specialty stores.
It has a musty, earthy flavor that gives an interesting twist to this simple, traditional flatbread-style cracker.
It goes well with fruit and cheese.
In the food processor or possibly in a large bowl, combine the flours and salt.
In a slow stream, stir in sufficient of the water to create a soft, but not sticky, dough.
Remove to a well-floured surface or possibly pastry cloth and knead lightly.
Cut the dough into 6 equal portions and roll each piece into a large, thin circle, approximately 1/16 inch thick and 8 inches in diameter.
Prick each circle all over with the tines of a fork.
To cook, gently place the circles, one at a time, on a warm griddle or possibly saute/fry pan.
Cook over medium heat till pale brown spots begin to develop on the underside of the cracker, 2 to 3 min.
Flip the cracker to cook the second side.
Continue flipping in this manner till the cracker feels dry and crisp.
Remove to a rack to cold.
If upon cooling the cracker remains slightly pliable, you may return it to the pan for further cooking, or possibly place in a preheated 350 F. oven for a few min, till fully "dry out."
Yield: 6.
VARIATIONS: For a crunchier cracker, add in 1/3 c. buckwheat groats and increase the water slightly.
Buckwheat has a strong flavor.
According to your taste, you may wish to increase the all-purpose flour and decrease the amount of buckwheat.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
Directions:
"Buckwheat flour is available in health food and specialty stores.
It has a musty, earthy flavor that gives an interesting twist to this simple, traditional flatbread-style cracker.
It goes well with fruit and cheese.
In the food processor or possibly in a large bowl, combine the flours and salt.
In a slow stream, stir in sufficient of the water to create a soft, but not sticky, dough.
Remove to a well-floured surface or possibly pastry cloth and knead lightly.
Cut the dough into 6 equal portions and roll each piece into a large, thin circle, approximately 1/16 inch thick and 8 inches in diameter.
Prick each circle all over with the tines of a fork.
To cook, gently place the circles, one at a time, on a warm griddle or possibly saute/fry pan.
Cook over medium heat till pale brown spots begin to develop on the underside of the cracker, 2 to 3 min.
Flip the cracker to cook the second side.
Continue flipping in this manner till the cracker feels dry and crisp.
Remove to a rack to cold.
If upon cooling the cracker remains slightly pliable, you may return it to the pan for further cooking, or possibly place in a preheated 350 F. oven for a few min, till fully "dry out."
Yield: 6.
VARIATIONS: For a crunchier cracker, add in 1/3 c. buckwheat groats and increase the water slightly.
Buckwheat has a strong flavor.
According to your taste, you may wish to increase the all-purpose flour and decrease the amount of buckwheat.