--Vessel, by Sarah Beth Durst, Chapter 27
Mmm. Date flatbread. Vessel is full of great food descriptions, but as soon as I read that paragraph, I knew I'd be cooking this.
|Hard White Wheat: Yummy!|
I know not everyone has sourdough starter handy, or even a desire to make bread dough. If you still want date flatbread, try roasting dates as in step #1, then knead them into store-bought pizza dough. Let it rest, covered for at least half an hour, then proceed with step #5. (Caveat: I haven't actually tried this, but I think it would work well)
3/4 cup sourdough starter
3 1/4 cup freshly ground white-whole wheat flour*
1 teaspoon salt
3/4 cups dried dates, about seventeen
1 1/2 cup room warm water
Butter, for greasing
*OR use 3 cups and 2 tablespoons commercial white whole wheat flour, plus 2 tablespoons vital wheat gluten. Make sure to whisk the flour and gluten together before using, or you may get gluten lumps.
2. Let the dates steep in the water for half an hour. After that half hour, the water should be lukewarm, not hot.
4. Let the dough rest, covered, in a warm place for about four hour, or until the top flattens. If your kitchen is colder/warmer than mine, the time may vary. At this point in time, the dough can be refrigerated until you want to use it. It will stay good for several days.
7. Repeat step #6 until all the bread is cooked! This makes about two pounds of flatbread.