1/3 cup
small mixed seeds (I like a mix of toasted sunflower seeds, nigella seeds, sesame seeds, mustard seeds, and coriander seeds)
2
scallions, thinly sliced
1 cup
buttermilk, cold
4 tablespoons
olive oil, divided
1 pinch
flaky salt, for sprinkling
Directions
In a medium bowl, whisk together dry ingredients, flour through sugar. Add the seeds and scallions and stir to coat.
Make a well in the center, then pour in the buttermilk. Using a rubber spatula or wooden spoon, stir until you have a shaggy dough. Turn the dough onto a lightly-oiled surface (like a plastic cutting board) and gently knead it into a cohesive ball. Return ball of dough to bowl and cover with plastic wrap or a kitchen towel for 30 minutes. Heat the oven to 300° F.
Turn dough out onto a lightly floured surface and divide into four. With a floured pin, roll one ball out to ⅛- to ¼-inch thick, about 6 inches long and 4 inches wide.
In a large, heavy skillet (preferably cast-iron), heat 1 tablespoon olive oil over medium-high. When the oil is very hot, add the flatbread. Cook until deeply charred, about 3 minutes, then flip and continue to cook, 2 to 3 minutes more. Transfer to a baking sheet, sprinkle with flaky salt, and keep warm in the oven while you repeat the process with the remaining three pieces of dough and remaining olive oil.
Enjoy warm, or wrap in aluminum foil, store at room temperature, and reheat in the oven the next day.
Wish the measurements were in weights. The dough is very wet and sticky, even at the point to roll out. Had to knead a little flour into it to even make it manageable. The seeds had great flavor and it did end up cooking well, but would appreciate some more recipe guidance, especially since this was featured a beginner recipe in the bread course.
This came out so good! I'm wondering if I can adapt this recipe for camping by adding some buttermilk powder to the dry mix and adding water when ready to cook? I'll have to try it.
This is easy and delicious. I used a mix of poppy seeds, onions granules, mustard seeds, pumpkin seeds and fennel seeds. The fennel brought a nice kick to it.
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