Friday, 26 April 2013

Vegan Cracker-Flat Bread

Yet another post on food. But this time, like all times, it is so totally worth it. After a small respite from baking and generally, cooking anything apart from bare necessity, I had some time for myself but not enough to indulge in an elaborate puff-pastry-ish work. That was when Smitten Kitchen came to my rescue. It's a fabulous blog with super fabulous recipes and ultra super fabulous language content. I picked up her Rosemary Flat bread recipe, which sounded like a zilch effort. And it certainly was!
Since I didn't have fresh rosemary at hand and wasn't willing to substitute it with the intensely flavored dried ones, I decided to use carom seeds instead. It reminded me of lovely carom biscuit sticks my mom use to buy from a neighborhood bakery. Like all store-brought edible entities, this one too triggered greedy cat fights between my bro and I. A key reason for it to be so endearingly special.
So with lots of hope of recreating the childhood memories and a tiny bit ounce of hope of making this a favorite for my daughter, I dove right into the kitchen. The process is simple and the ingredient list finishes before it starts.

Whole Wheat Pastry Flour - 1 3/4 cups (You could also use All-Purpose Flour, but then this makes some health sense)
Baking powder - 1 tsp
Sea Salt - 1 tsp
Carom Seeds - 1 tablespoons
Olive Oil - 1/3 cup
Water 1/2 cup
Nutritional Yeast for dusting


1. Preheat the oven to 450 degree F with the baking sheet placed in the middle rack.
Mix pastry flour, baking powder, sea salt and carom seeds together in a large bowl. If you are sifting flour, throw in all of these except carom seeds, sift into a bowl. Add the seeds.

2. Make a well in the center, pour oil and water into it, and mix gently with a wooden or rubber spatula.

3. When the mixture visibly comes together, get your hands dirty. Knead them as gently as humanely possible.

4. Divide the dough into three parts. Roll the first dough on a parchment paper in no particular shape. Roll as thin as you can manage. Do NOT let the ends taper very thin as they tend to get burnt (My first set did!).

5. Brush the surface with olive oil, sprinkle some sea salt and nutritional yeast. Press it gently for the flaky yeast to settle in comfortably.

5. Pull out the baking sheet from the oven, slid the parchment paper onto it.

6. Bake for eight minutes, or until the edges starts browning. Repeat with second and third batches with fresh parchment papers.

The yeast adds a cheesy flavor to the already awesome flat bread. You could throw in some cheese too. They also work fabulously.