Category: Breads
Buttercup Flatbread
Ingredients:
buttercup squash
yeast
salt
water
sugar
flour, hard whole wheat
ground coriander seed
Put half a teaspoon of active dry yeast granules in a warmed bowl with just a tablespoon of tepid water, and a teaspoon of sugar. Leave to get foamy, in a warm place. Add to it a cup, or two hundred and fifty milliliters by volume, of hard whole wheat flour into which you have added half a teaspoon of salt and half a teaspoon of ground coriander seed. Add the squash. Mix with a wooden spoon until the mass leaves the sides of the bowl clean. Turn out onto a floured board and knead for thirty turns. Put in a warm place, covered, to rise. There may not be a great change in size, but the mass will begin to emit the pleasant aroma of yeast at hard labour.
Pinch off walnut-sized lumps of dough and roll them out to two millimeters thick on a lightly floured board. Put one flatbread at a time on your dry preheated comal, griddle, chapahti iron, cast iron skillet, or whatever it is you’re using. Bake one side until the top puffs up, flip to cook the other. Keep these breads wrapped in a napkin to serve hot.
You can probably get the rhythm of rolling and baking going so that everything is happening at once just about the time that all are done.
You can make an unleavened version of this bread by simply leaving out the yeast. Still allow the curing period.
These are good with any soup or stew.
Notes:
Griddle/comal/chapahti-iron/skillet/cooking stone or whatever:
Clear your cooking surface of all fat and preheat before use. You want to bake the breads without burning them, so watch for steam from baking bread rising, not smoke from burning bread. Brush burned flour from the comal now and then to avoid marking later breads with black and bitter crumbs.
Recipe Index
More Breads:
Stuffed Flatbread | Sourdough Bannock | Onion Bread | Olive and Shallot Pie | Sesame Roti |
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