I mentioned in my weekly update that I missed a day to stay home with Little Plate who was feeling something awful.
To make up our Baking lab that day I made some of the Flat Bread Recipes at home. We decided to make crackers since we have a little mouse in the house 🙂
Here’s how it went!
Whole Wheat Sesame Seed Crackers
This recipe was easy to follow and quite simple really. One thing that I’ve learned in baking is that in most cases you don’t want to over-handle your dough but I did need to roll this out and cut it into shapes. At first I had a hard time getting the dough to roll out evenly and I was worried I was having to work it too much. It was a really strong/stretchy dough. In the past I’ve had crackers that seemed so promising but once baked they were too soft or puffy-not crispy like a cracker.
While these were in the oven I’ll be honest, I kinda expected the usual homemade bread-cracker hybrids… but it worked! They actually got quite crisp and were really yummy. The sesame seed flavor really comes through and our little mouse likes them a lot! And yes, the cookie cutter we used is the shape of a cowboy boot. And yes, we currently live in Texas- so fitting! 🙂 It’s actually one of two cookie cutters that made the cut to come with us instead of going to storage. .
Whole Wheat Sesame Seed Crackers
Gluten Free Quinoa Salt and Pepper Crackers
After my exciting success with the Sesame Recipe I was ready to try the GF Quinoa flour recipe. My temporary cracker ego was quickly deflated after these flopped. The dough was kind of odd. It tore so easy and would hardly roll out. I am not sure what I should have done to trouble shoot. After a few attempts in getting the dough to hold together enough to roll thin enough to cut some crackers out and to transfer to a pan I gave up and pressed most the dough into a baking pan that I had on hand.
I think they ones that made it on the sheet were overdone and the ones that were in the baking dish were underdone. . . but both had a really odd flavor. Too much Pepper? I couldn’t put my finger on it and neither could Mr. Plate. I didn’t succumb our little mouse to the experiment but maybe she’d love them. . . you never know.
Another note- Quinoa flour is quite expensive and this recipe used quite a lot of it. Even though there are a lot of beneficial nutritional qualities in quinoa I think I’ll save it for other recipes.
Ahhhh well. . . Here’s a picture of this learning experience:
Peshwari Naan
The recipe I was most disappointed to miss when I missed Flat Breads day was the Naan! Oh, how I love naan! Mr. Plate and I don’t go out to eat a lot but back in Utah our favorite place to go regularly was a local Indian food Restaurant. We had to try it at home.
The thing about Peshwari Naan is that it has fillings in the middle. We made two variations- one with a bit of cheese, garlic and chives in the middle and one with chopped dates, pecans, dried apricots, coconut sugar, and cinnamon. Kind of just what we had on hand.
The first attempt at rolling the naan out resulted in some filling poking through-oops! We got better as we continued to practice. They ended up quite tasty. Little Plate LOVED the Garlic/Green Onion variation. She seriously nibbled on it from dinnertime to the last minute before teeth brushing and bed. She kept asking for, “More Pita Please.” A girl after our own hearts!
Yum!
