Making The Ultimate Cheap And Easy Snack

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking powder

Sourdough adds flavor and is often easier to digest.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is heart-healthy.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is lactose-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

Weigh out 4 g of dry active yeast and add 150 g of room temperature water to it. Mix well and let it set for 10 minutes.

In a separate bowl, weigh out 225 g of plain or bread flour, add 4 g of fine sea salt and 20 g of olive oil. Combine with the yeast water mixture until homogeneous.

Cover the dough with a damp towel and let it rest for 30 minutes at room temperature.

For rye flatbread, combine 150 g of rye flour, 50 g of buckwheat flour, 50 g of white bread or plain flour, and 4 g of salt in a bowl. Whisk until combined.

In another bowl, add 4 g of yeast to 200 g of water and let it rest the same way as for the white bread.

Once the yeast water is ready, add it with olive oil to the flour mixture and mix until the dough is not sticky or too dry. Cover with a damp towel and let it rest for 30 minutes.

To make ash, burn 10 nori sheets in a stainless steel container using a blowtorch until completely charred. Blitz the burnt nori in a coffee grinder until fine.

For black flatbreads, bloom the yeast in water as before, then mix in the ash, oil, flour, and salt. Form into a ball and cover with a damp cloth to rest for 30 minutes.

Dump the rested dough onto a floured surface and shape it into a smooth round ball. Let it rest for 10 minutes under a damp cloth.

Make za'atar by blending 5 g of coriander seeds, 5 g of fennel seeds, 5 g of cumin seeds, 4 g of dry oregano, 4 g of dry thyme, 4 g of sumac powder, and 3 g of fine sea salt in a spice grinder. Mix in 8 g of white sesame seeds and 8 g of black sesame seeds.

Preheat the oven to 150 degrees Celsius (350 degrees Fahrenheit).

Divide the dough into pieces weighing about 25 g each and roll them into balls. Prepare baking sheets lined with parchment or silicone mats.

Flour the surface and roll out each dough ball into a long thin piece, about as thick as two credit cards, flipping and flouring as needed.

Dock the rolled dough with a pastry docker or fork to prevent puffing during baking.

Make an egg wash by mixing 1 medium egg with 25 g of water. Brush the dough with the egg wash, sprinkle with za'atar or salt, and let rest for 10 minutes before baking.

Bake for 10 to 12 minutes, turning halfway through, until browned. Cool on a wire rack.

Cooking Techniques

Equipment Needed

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Dietary

Allergens