Flatbread anyone?

Kebbin · Guru

Flatbread anyone?

Possum3 · Guru

To answer your question "No, never have made flat bread whilst camping". If you have the fire to make flat bread, I would consider it a waste not to make Johnny Cakes or Damper. Sometimes I cook pikelets when we have run out of fresh bread other times we use Sao's or Salada biscuits.
As I always carry yeast I can always make bread, flat bread has the taste and texture of an old chamois.

villatranquilla · Guru

we always have packets of tortillas as backup, they keep for months

RJ65 · Member

Bread seems to have the shortest life, then rolls, then flatbreads? Seems that way to me anyway. So if I don't bake, I always buy flatbreads in summer. Different in a camp situation though, where one usually has the time. I once had a problem with wholemeal breads, now I can't live without them. The same for flatbreads, now I just prefer them. One thing I won't change is my dislike for sour-dough breads!

Kebbin · Guru

RJ, Try this recipe you can use wholemeal especially the lighthouse brand which has more protein then most others, this is required when stretching the dough into it's final shape. Oh and it's soft, as a good naan bread from the restaurant if your like it firmer like Possum just roll it into shape and it will stiffen a bit, just like .....ms oh well you get it I'm sure.

www.youtube.com/watch

RJ65 · Member

Cheers Kebbin, I will have a go...

Cuppa · Guru

A nice easy to make bread alternative MrsTea makes are 'Gozlems'. Made as a sort of flat bread, folded over & filled before cooking in a frypan. Fillings can be whatever you want. I'm a fan of spinach, cheese & mushroom. Feta is probably traditional, but Tasty or Mozarella are pretty good too. Any sort of leftovers are ok too.

Gozlem recipe:

1 cup of yoghurt (MrsTea makes her own with the EasiYo sachets) Greek style
2 cups of Self raising flour (Gluten free in our case)

That's it for the ingredients.

Stir then, knead into a ball. Kneading is brief, not like bread. It should be firm & slightly sticky.
Cover & rest in the bowl for 30 minutes. Doesn't need to be warm, it doesn't rise.
Divide into six & roll each out into a 30cm circle
Fill with desired filling & fold over into a half circle & seal around the edges by squeezing together. Don't overdo the filling quantity.
Fry on both sides in a small amount of oil (we use Olive) until a light golden brown,
Whilst still hot sprinkle with salt to taste.

We generally cut them into strips to serve

This does us for two days, with the second batch having been kept in the fridge 'raw' & fried before use.

-- Edited by Cuppa on Monday 17th of February 2020 01:24:41 PM

-- Edited by Cuppa on Monday 17th of February 2020 01:26:34 PM