Monday, March 7, 2011
On the calendar spring is a mere three weeks away, and because Mother Nature has once again not marked her iCalendar I now a specific date means nothing. So, I will look for signs: white and purple crocus dotting barren parks; slightly swollen green buds popping up in clumps here and there, and stretch of nights where the temperature never dips below a freeze. Reading those signs I can start to plot my first true spring meal and think of grilled ramps or a chervil laced goat cheese turnover – ahh, the thought of it.
I must wait, and I in the interim I will dream.
Whole Wheat Flatbread – yields 8
16-ounces plain yogurt
2-cups chickpea flour
3-1/2 to 4 cups whole-wheat flour
1-tablespoon canola oil
Combine the yogurt, chickpea flour, whole-wheat flour and salt together to create a dense, but moist dough mass. Knead the dough for 5 minutes, and then rub with a bit of oil. Place in a bowl and cover, or plastic bag and allow the dough to sit at room temperature for 24 hours.
Flatten the ball of dough, and roll them out to about 1/8-inch thick rounds. Make sure to rotate the dough as you are rolling in order to prevent it from sticking to your work-surface. It is ideal not to flour the work-surface when rolling out the flat breads.
Heat a cast iron skillet or flat top over a high heat. Cook the flat breads for about 2-3minutes a side.