Karen and I have now finished the Demuth’s Vegan Cooking Diploma and are now back aboard our boat in France – travelling and cooking vegan!.
What an amazing experience doing that course – we learned such a lot, although it was demanding. And what a great group of students, which made it most enjoyable.
On one hand we can’t wait to get back to our kitchen in Cape Town and put into practice everything we have learned. But on the other, we are making the best of being on the boat, where we have a pretty reasonable kitchen, or galley as the nautical buffs call it.
On the course we learned about numerous types of breads, which has always been a weak point of mine. To get right into it I made some easy flatbreads. On the course we used spelt flour, but we had some buckwheat flour that needed using….. very similar recipe and they turned out very well indeed.
Served them up with a version of the broad bean pate we made on the course. Thanks to Demuth’s for the inspiration for these two recipes.
The recipes:
Buckwheat flatbreads.
Ingredients:
300 grams buckwheat flour, sifted
½ t sea salt
1 T sunflower oil
150 ml water – room temperature
Method:
Put the sifted flour and salt into a bowl, mix in the oil, and add enough water to bring together to a soft dough.
Knead for a while till it is soft and glossy.
Let rest for 30 mins or so.
Divide the dough into about 6 to 10 balls, and roll out into thin circles.
Heat a non stick fry pan, without using oil.
Put 1 or 2 flatbreads into the pan and cook using medium heat for about 2 minutes. Turn and cook briefly on the other side, till slightly browned.
As you cook them, keep warm under a tea-towel while making the rest.
Notes:
Flours differ so add water slowly and only as required.
Buckwheat flour has no gluten so the dough will not be a stretchy – so the flatbreads may end up smaller.
Normal flatbreads go hard very quickly. We found these buckwheat ones stayed soft a lot longer.
Next week – the pea pate recipe….
