This is the result of a recent trip to my local bulk foods market.
Sunday I decided to make my favorite soft flat bread recipe and discovered I was nearly out of white & wheat flour and several other flours. Naturally I did not discover this until the liquid ingredients were all mixed together with the sugar, salt & yeast so I couldn’t just say ‘oh well’ and walk away. I had to come up with something. The bread ended up being a mix of white bread flour, whole wheat flour, soy flour, oat flour, buckwheat pancake mix, oat bran and some Self Rising flour. (I needed 7 cups of flour because I foolishly was making a double batch)
It was *interesting* texturally. Not bad, but not at all what I want in my flat bread. Normally I stick with white, wheat and flax meal, sometimes bran.
The market is just down from the boys’ TKD class so I dropped them off Wed and headed over there.
They have these little carts because the aisles aren’t wide enough for bit carts. Mine was overflowing when I reached the register. I bought over 40lbs of flour! (plus 7lbs of raw sugar, a pound of cocoa powder and a half a pound of mini peanut butter chips and 3lbs of butter) I bought 10lb bags of white bread and whole wheat bread flour. I bought a 7lb bag of white AP flour. I bought oat flour, rice flour, buckwheat flour (not pancake mix, which had been an absentminded mistake from my last flour buying trip), and rye flour. I wanted soy flour but they were out of it. I almost bought spelt flour but none of my current bread recipes call for it. I also bought flax meal, wheat germ and oat bran.
I’m probably good for flour until July, though maybe late May on the AP flour.
This is my favorite soft flat bread recipe.
2 teas yeast
1 c lukewarm milk
1 teas sugar
3 tablespoons plain yogurt (at room temp or at least not chilly)
2 tablespoons melted butter
1.5 teas salt
3.5 c flour (It can be all white. I use a mix of 2.5 c white bread flour, .75 c whole wheat and .25 flax meal usually)
Mix the yeast, milk, sugar, yogurt, butter & salt together. Add the flour. Stir together.
Knead for 10 minutes, let rise 3-4 hours, punch down & let rest 30 minutes.
Divide into 6 balls, roll each out to about 6 inches in diameter.
You can then broil each one for two minutes a side, grill them for 2-3 minutes a side or cook in a cast iron skillet one at a time for about 2 minutes a side. You want them to be puffy and golden.
They are best served warm with some melted garlic butter brushed over them.
If you double the recipe (as I was doing Sunday) you can, skip the kneading just mix well, let the dough rise for 2 hours then stick it in the fridge in a covered but not airtight container & pull off fist sized balls as you need them. It will keep for about a week.