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:
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, 😃