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Flat Bread
From the first time I ate homemade bread I had some nice health benefits results. I made yeast bread and I reacted to it. Then I made sourdough bread with ancient grains , I was able to handle grain but had histamine issues with the ferment part. So I started making Flat Bread. I could not eat more than one batch a week at the start because of the carotenoids. Einkorn grain was extremely high in VitA Lutein and Xanthan, so I used Kamut. I tried adding heritage grains like Red Fife or Turkey red to cut down on the carotenoids but I had higher joint inflammation . Supposedly, Kamut is anti inflammatory.
While in my first 6 months of detox, I was cautious not to eat too many vit A things. As I detoxed more (9 months) I am now able to add in the heritage wheat.
The grain can be any mixture that you want. I usually mix 50% ancient grains with 50% heritage grain because of the carotenoids and inflammatory issues.
You get a little more rise with heritage grains as it has more gluten.
The baking soda and vinegar are there for a little rise. It does not have to be added. With it you get a pita effect, without a tortilla effect. You can also use apple cider vinegar, but you can taste it in the bread.
I like the extra salt added as it makes the bread pop!
Sugar does not have to be there, occasionally a sweet treat is needed. I have used monk fruit powder as to avoid the sugar. But also worried about monk fruit being to high in ugly stuff.
Butter or ghee does not have to be there. I stopped adding it because I was reacting to it .
Original recipe
400 grams of flour
1 tsp of salt
1 tsp of baking soda
1 tablespoon of sugar
1 tablespoon cold butter
8 oz of water
1 tablespoon vinegar
My altered recipe
400 grams of flour
1 tsp baking soda
2 tsp salt
1 tablespoon sugar occasionally
8 oz water
1 tablespoon vinegar
To make
I grind 400 grams of wheat in a KoMo home grain mill.
Add baking soda, salt and sugar, mix.
Add cold butter to flour mixture and mix with pastry blender or slotted spoon. You want to end up with pea size chunks of butter.
Mix vinegar and water together then put add to flour mixture.
Mix with hand dough hook or slotted spoon until well blended. Use your hand to mix - making sure to incorporate all flour in the bowl. Knead your dough ball until it becomes kind of stiff. Once stiff - cover with a tiny bit of butter, oil or plastic wrap to prevent it from drying out. Cover your bowl .
I let it sit for about 4 hours, as this helps the moisture penetrate the flour “ autolyse “.However, you can make flat bread immediately but your bread might be gritty.
Knead the dough again until it becomes stiff. If it is sticky, you might add a little flour, if dry wet your hand a little while mixing.
Cut into 8 - 80 gram balls. Roll out each with rolling pin to about a 5” disc.
Put into a preheated skillet. I use a dry cast iron skillet, but a stainless steel pan can be used too. Cook on low heat until browned.
These can be stored in a bowl with a tight lid in the fridge for 5 days.
They are totally awesome dipped in bean juice or with apple slices!
Where I get my stuff…
Janie’s Grains - https://www.janiesmill.com
Kamut - https://montanaflour.com
KoMo mill - https://pleasanthillgrain.com/komo-fidibus-21
Ginny
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