Grinding up 1/4 c. of pumpkin seeds in a mortar at the moment, and I thought it’d be kind of interesting to get a little input, :wink:

Flours I have on hand.

Unbleached
Rye
Amaranth
Almond
Rice
Buckwheat

Liquids

Roasted pumpkin
Almond milk
Heavy cream
Eggs
Butter Milk

Other

Yeast
Molasses
Sugar
Baking powder

I’m aiming for a skillet fried flatbread. Preferably not a pancake.

So let the thinking commence. :grin:

  • @[email protected]English
    2•1 year ago

    I do something like this loosely based on a bread from Paula Wolferts ‘Cooking of the Eastern Mediterranean’.

    Flour, yogurt, starter, or yeast, and seeds mixed in if I’m baking it, or on top if it’s in a pan. If I have a broiler I stick it in for 30 seconds, if not I dry toast the seeds.

    So my pick would be wheat flour, buckwheat, buttermilk, yeast. And I would mix it today for a deeper flavor.

    • @ChamelAjvalelOPEnglish
      2•1 year ago

      Hmm! That does sound good.

      Lets see.

      1/2 c. buckwheat
      1 c. unbleached flour
      6 Tbls. buttermilk powder (It’s what I happen to have, 🤷‍♂️ ).
      1/2 tsp. Salt
      1 Tbls. Sugar
      1/4 c. Ground pumpkin seeds.

      Soften 1 tsp. yeast in 3/4 cup warm water. Mix all ingredients with 1 Tbls. melted butter. Let sit covered for an hour, then place in the fridge over night. Can add more flour the next day if it’s too moist (Can’t remember the liquid to dry ratios, but unimportant for the first part. I can adjust for more/less when necessary).

      (update: Ok, that was the perfect amount of liquid. I’ll touch up some more flour when I place it in the fridge…On the other hand. Should have been more pumpkin seeds, or less flours. Meh! Will have to do…maybe I’ll find the will to grind more seeds up before I fry/bake it, heh).

      And I would mix it today for a deeper flavor.

      Slept pretty horribly last night which makes my pains worse, so I’ll push it back for tomorrow. Which will give me a chance to let it sit.

  • @ChamelAjvalelOPEnglish
    1•1 year ago

    Alrighty! I have time to think on it.

    Types of dough. Sweet milk, sweet water, yeasty, caky, thick tortilla (pita like).

    Sweet Milk : Almond, buckwheat, unbleached flours
    Water based : Almond, Rye, Amaranth

    https://youtu.be/hNQaBOHT0EE 🤔 Hmm! A sweet paratha? Pumpkin, sugar, pumpkin seed, nutmeg, and molasses filling. (Using a little almond flour to thicken it up).

    https://youtu.be/0roB5cuotEw Then there’s this 2 ingredient Sweet potato flatbread recipe that I could easily modify.

    I’ll plan out cooking it around noon CST tomorrow. So I’ve got plenty of time to figure out what I’ll do, 😃