The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

#worldbreadday2020 flatbread

idaveindy's picture

#worldbreadday2020 flatbread

A "Sot-sot" flatbread. Some of this - some of that.   Nothing was measured except for a scant 1/8 tsp of salt.

1. Some starter discard, last fed 8 days ago. 100% hydration. Store brand AP flour.

2. Some bottled spring water.

3. Some home-milled whole grain Prairie Gold, hard white spring wheat.

4. Some home-milled whole grain Kamut.

5. Some home-milled whole grain generic hard red winter wheat, at least 9 years old. It had been sealed in a pouch with oxygen absorber.

6. Some whole chia seed.

7. Slightly less than 1/8 tsp salt.

8. Hand mix. Hand knead. The above flours were added until it "felt right."

9. Ferment for "a while," maybe 1 to 2 hours.

10. Hand pressed it out to about 8", maybe 1/8" thick.

11. Final proof for "a while," maybe 1 to 2 hours.

12.  Cooked in non-stick skillet on stove-top. Larger burner, setting 4 (out of 10). Flipped several times, until brown spots on both sides. Maybe 5 min total each side. Maybe 10 min overall.

13. Plus 11 seconds in microwave on high, "just to be sure."  It did partly inflate in microwave.




World Bread Day, October 16, 2020


BXMurphy's picture

Hah! "Some chia," "for a while," until it "felt right!" You remind me of my favorite baker, dabrownman. You bake fearlessly.

Thats the kind of baker I like. You know what works and can riff with the best of them. Good for you! Love it!!!

I'll be following your bakes, for sure! Thanks for sharing them.


idaveindy's picture

 Very hard to mess up flat bread. Pitas and tortillas are just extremely simple.

Pinch off some of your regular  loaf dough and try it some time. Shape into a disc. When you see expansion in a couple spots, bake it or cook it in a flat open pan on stove top. Right before baking, poke it in several places with a fork to keep it flat -- don't poke it if you want it to inflate with a pocket.

Cook until some brown spots, flipping it at least once or as many times as you feel like. I sometimes check for internal temp of 200 F.  After baking/cooking, you can also microwave it to make more internal steam (without further browning) if you think the inside isn't done enough.