I’ve gotten off the bread baking a bit lately. Sometimes the bread turns out brittle and I don’t really like the taste of yeasty bread so much anyways.
I normally used to use dry yeast for my breads and store the yeast in the freezer. Not sure how long it lasts, one of the bags made a very vague mention about it, something like ‘use in 3 days, lasts longer in fridge or freezer’. Yeah, great. So I stored the yeast in the freezer and after about 4 weeks it didn’t rise anymore. Then I bought more dry yeast in a tub. All sealed and everything, first time I put it in water and waited for it to bubble up it wouldn’t come up and I threw it away. As I said, I was quite over bread making anyways, but we still had so much flower left. Rye, white and wholemeal, don’t just wanna waste it.
So I asked my boyfriend if he’d make this flat bread recipe he found on the net a while ago. And he said he would. Back in the day when I was hanging out at hippie camps during the summer we used to make flat breads directly on some rocks by the fire.
That was so much fun!! And they tasted so nice!
So he made this bread, it’s called Bannock and it was just sooo delicious, warm and tasty. You hardly needed to eat it with anything, that’s how good it was.
Obviously fresh is best, warm, straight out of the pan, but I warmed some up the next morning and it was still really nice. So, when you make it, I’d suggest, considering the quick preparation time, make it fresh. If you cook or prepare some other food on the side it hardly takes any time.
I should mention that I find supermarket flat breads disgusting, they taste like nothing and cardboard. Also they keep forever, coz often they are full of disgusting preservatives.
Here is the recipe for the Bannock if you wanna try it. Let me know how you like it!
• 4 cups flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 4 tablespoons oil
1. Mix ingredients and add water until you have a doughy consistency. Knead approximately 10 minutes.
2. You can add cinnamon/brown sugar to make it taste a bit differently.
3. Grease and heat a frying pan. Form the dough into cakes (sort of like tortillas or pancakes) about 1/2
inch thick and dust lightly with flour.
4. Lay the bannock in the frying pan.
5. Wiggle the pan every so often to keep the bannock from sticking.
6. Once a bottom crust has formed and the dough has hardened enough to hold together, turn them.
7. Cooking takes 12-15 minutes.