Stone Age Flatbread
Apr. 30th, 2017 04:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tysolna(originally posted June 2016)
Taken from Jaqui Wood, “Prehistoric Cooking”, The History Press 2011.
100g oatmeal
100g flour (she calls for barley flour, I used plain white for the first try)
20g butter
salt
milk to mix
Mix the flours together, rub in the butter, add the salt. Mix to a soft dough with the milk.
Form into small (and flat!) cakes and cook on a hot griddle until firm and brown.
Has a nice, nutty flavour; goes well with butter and cheese. Also a good addition to a soup or stew.
Addendum: Upon experimentation, the butter is not needed, milk will do fine. The mixture mustn't be too dry. Seeds (nuts, sesame...) and flavourings (coriander, caraway, dried herbs...) can be added for taste variations.
I've been doing these a couple of times now on weekends, and they're really good.
Taken from Jaqui Wood, “Prehistoric Cooking”, The History Press 2011.
100g oatmeal
100g flour (she calls for barley flour, I used plain white for the first try)
20g butter
salt
milk to mix
Mix the flours together, rub in the butter, add the salt. Mix to a soft dough with the milk.
Form into small (and flat!) cakes and cook on a hot griddle until firm and brown.
Has a nice, nutty flavour; goes well with butter and cheese. Also a good addition to a soup or stew.
Addendum: Upon experimentation, the butter is not needed, milk will do fine. The mixture mustn't be too dry. Seeds (nuts, sesame...) and flavourings (coriander, caraway, dried herbs...) can be added for taste variations.
I've been doing these a couple of times now on weekends, and they're really good.
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