Cooking by the Book 5: Dwarven flatbread

Making:

Dwarven flatbread 

4 servings prepared 

Here's what I have: 

All purpose gluten free flour plus more for dusting 

Baking powder 

Baking soda 

Kosher salt 

Herb de Provence 

Extra-virgin olive oil 

Plain Greek yogurt 

eutral oil (non salted butter)

Extras:
3 egg whites 

2 ounces gf flour 

Preparation:

The other was preheated to 200 degrees. This will be to keep the bread warm after cooking in the skillet.

All of the dry ingredients were combined first and mixed together. I combined all the wet ingredients together in a separate bowl and whisk them together until they were well mixed before adding them into the dry ingredients.

The dough is mixed together until well Incorporated and then separated into four large dough balls. The dough balls were flattened and rolled out using a rolling pin. In a 10-inch skillet the flattened breads were cooked for 3 minutes per side. The finished do is Place into the oven to keep warm.


The plate!

First round:

For the second round I modified the dough using 3 egg whites and added about 2 ounces of flour. This gave me 4 dough balls.

The result was a more uniform flat bread that cooked to a more golden color.

- Kris