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

Comments

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Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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