This is just a simple improvised dough leavened by baking soda and vinegar, with sunflower oil added in to make it not tough to bite into. It ended pretty tasty and crispy, i really enjoyed it. I didn’t measure ingredients very accurately, though i tried.
Recipe:
~120g all-purpose flour (protein content: 10g, but i’d imagine it wouldn’t matter much);
~3-4g iodized sea salt (i’m assuming regular table salt works too);
~4-5 ml of white vinegar (about a teaspoon);
~2 ml (~1.8g) of baking soda (slightly less than half a teaspoon);
~5-6g (~6 ml) of sunflower oil for the dough itself. Then about as much as you need to create a thin layer of sunflower oil on the pan so that the dough is submerged in it about 1/3 of the way. At least that’s what i did.
~60 ml of water. I used cold tap water.
First, poured enough oil into a frying pan and set it on a low-medium heat to preheat. In my case, the oil smoked lightly, though i’m not sure if it’s healthy to do that.
I inattentively added baking soda to a mixture of ~4-5 ml of vinegar, ~60 ml of water, and 3-4g of iodized sea salt and it fizzed because baking soda and vinegar reacted. In the end, i doubt that made anything worse. Stirred it all to dissolve the salt and mix together the baking soda and vinegar.
Added sunflower oil to the ingredients, stirred it all to try and incorporate the oil. I know oil and water don’t mix, but in my experience, adding oil to liquid ingredients helps distribute it throughout the dough.
Made the dough, kneaded until somewhat smooth. Because of the oil (which inhibits gluten formation) and the vinegar (which degrades gluten, as far as i know; which is beneficial in this recipe), it won’t be perfectly smooth. For my purposes, it doesn’t need to be.
I pinched off small balls of dough and rolled them out into thin little sausages, 0.5-1 cm (0.2-0.4 inch) in width. Then used my fingers to measure the length and width of all the letters to try and make them more or less consistent (length: 1 index finger, width: half of an index finger, but you can do whatever in this regard).
Fried the letters individually on one side until they turn orange, flipped them, fried on the other side.
Try not to let water touch the oil because it will squirt violently.
Checked the letters with a toothpick to check for doneness, but i’m not sure if that’s a valid method. Nevertheless, the toothpick came out clean in all cases.
If you’re not doing letters, you can just roll out little dough disks, about 5-8 cm (2-3.5 inch) in diameter, which is what i did with leftover dough in this case.
It was super yummy and had a pleasant, crispy texture.
I know that the amounts of vinegar, baking soda, and salt are unusual, but i find that in the case of flatbreads, adding this much salt helps with flavor a lot. And this amount of vinegar and baking soda will cause huge holes in the dough disks.
3 Comments
*This generation is baked
This is just a simple improvised dough leavened by baking soda and vinegar, with sunflower oil added in to make it not tough to bite into. It ended pretty tasty and crispy, i really enjoyed it. I didn’t measure ingredients very accurately, though i tried.
Recipe:
~120g all-purpose flour (protein content: 10g, but i’d imagine it wouldn’t matter much);
~3-4g iodized sea salt (i’m assuming regular table salt works too);
~4-5 ml of white vinegar (about a teaspoon);
~2 ml (~1.8g) of baking soda (slightly less than half a teaspoon);
~5-6g (~6 ml) of sunflower oil for the dough itself. Then about as much as you need to create a thin layer of sunflower oil on the pan so that the dough is submerged in it about 1/3 of the way. At least that’s what i did.
~60 ml of water. I used cold tap water.
First, poured enough oil into a frying pan and set it on a low-medium heat to preheat. In my case, the oil smoked lightly, though i’m not sure if it’s healthy to do that.
I inattentively added baking soda to a mixture of ~4-5 ml of vinegar, ~60 ml of water, and 3-4g of iodized sea salt and it fizzed because baking soda and vinegar reacted. In the end, i doubt that made anything worse. Stirred it all to dissolve the salt and mix together the baking soda and vinegar.
Added sunflower oil to the ingredients, stirred it all to try and incorporate the oil. I know oil and water don’t mix, but in my experience, adding oil to liquid ingredients helps distribute it throughout the dough.
Made the dough, kneaded until somewhat smooth. Because of the oil (which inhibits gluten formation) and the vinegar (which degrades gluten, as far as i know; which is beneficial in this recipe), it won’t be perfectly smooth. For my purposes, it doesn’t need to be.
I pinched off small balls of dough and rolled them out into thin little sausages, 0.5-1 cm (0.2-0.4 inch) in width. Then used my fingers to measure the length and width of all the letters to try and make them more or less consistent (length: 1 index finger, width: half of an index finger, but you can do whatever in this regard).
Fried the letters individually on one side until they turn orange, flipped them, fried on the other side.
Try not to let water touch the oil because it will squirt violently.
Checked the letters with a toothpick to check for doneness, but i’m not sure if that’s a valid method. Nevertheless, the toothpick came out clean in all cases.
If you’re not doing letters, you can just roll out little dough disks, about 5-8 cm (2-3.5 inch) in diameter, which is what i did with leftover dough in this case.
It was super yummy and had a pleasant, crispy texture.
I know that the amounts of vinegar, baking soda, and salt are unusual, but i find that in the case of flatbreads, adding this much salt helps with flavor a lot. And this amount of vinegar and baking soda will cause huge holes in the dough disks.
Gen x approves