The Ribe Viking Center offered an intriguing recipe for making flatbreads from various flours and then gave suggestions on how to flavor them. This is their recipe, with a few tweaks of my own. First, I was unable to locate barley flour, so I made my own. I also added the milk that separated from the butter when I made it along with some of the whey from making the fresh cheese. In lieu of dried bilberries or dried lingonberries, I used the dried cranberries as suggested, along with hazelnuts. You could also substitute blueberries or raisins, or any dried fruit you favor.
To make your own flour
You do not need a grain mill to make your own flour. If you have a blender you can make your own flour.
I make the flour 1 cup at a time. Simply add the flour to the blender, pulse for a few seconds, and then turn it up to your highest setting, and allow it to continue to blend until the flour reaches the consistency you want. It's that easy. It should go without saying that if the blender seems like it is struggling, stop. Before using the flour you might want to sift once or twice. You should only grind enough flour to use immediately. However, if you do make extra it can be stored in the refrigerator for about ten days, or in a freezer for a month.
Full disclosure, I have ground rice, barley, and a grain and pea mix to make various flours. The grain and pea mix was for soup originally, and it contained wheatberries.
Basic Flatbreads
Makes approximately 8 flatbreads
Ingredients
3 cups flour (I used the mix that was suggested on the Ribe Viking Site - 1 cup each of stoneground whole wheat, stoneground dark rye, and barley.
1 cup whey
Butter milk or water (in this case it was about 2 tablespoons) to make a dough that does not stick to the table
1-2 tsp. salt
Instructions
Mix salt and flour together
Add whey and water (buttermilk) and mix until the dough is formed
Cover the dough and set it aside for approximately 30 minutes
Mix in optional add-ins before dividing into 8 pieces and shaping into rounds approximately 1/2" thick. Allow the bread to set again for 20 more minutes.
Heat a dry pan over medium heat. Cook the flatbreads until they are golden. Serve.
NOTE: I placed the still hot bread into a ziplock bag because I was not going to serve it right away. Don't be alarmed when you see moisture build-up, leave the bag open, and the moisture that builds up will keep the bread from turning into hockey pucks.
Opt. Flavorings
Hazelnuts
Hazelnuts and dried fruit
Honey & Thyme
Garlic or Savory
Let your conscious be your guide
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