https://youtu.be/8acH7WgJ7Dg

Join me as I make Flat Bread - From Tika’s Cookbook for the first time! This is a recipe from Leaves from the Inn of the Last Home sourcebook, originally released in 1987. The recipes are compiled by Tika Waylan Majere.

You can buy Leaves from the Inn of the Last Home here: https://amzn.to/3FOuL2J

From Tika’s Cookbook

Flat Bread

This bread is popular among adventurers and Wilder elves, since it can be prepared fresh in the wilderness by pan frying. The baked version, stuffed with meats and cheeses, is more prevalent in civilized banquet halls.

* 2 ½ cups flour (white. or I cup white and 1½ cups rye or, whole wheat)* 1 package dry yeast* ½ cup warm water mixed with 1 teaspoon sugar* ½ cup warm water mixed with 1 teaspoon salt

Pour warm sugar water in bowl. Sprinkle yeast in gently so it sinks smoothly without lumping. Let mixture stand 10 minutes. Add sale water and 1 cup flour; mix well. Add remaining flour; stir thoroughly.

Turn onto floured board; knead 10 minutes. Divide dough into 6 portions. Roll each portion into a ½ to ¾-inch thick circle; place circles on greased baking sheet at least 1 inch apart.

Bake at 425 degrees until golden brown spots appear on bottom and edges, about 8 to 12 minutes. Bread will remain mostly unbrowned. Serve warm or cool on cookie racks before freezing

for storage (reheat straight from freezer at 400 degrees for 5 minutes). This method will form a pocket bread perfect for stuffing. Before scoring, poke bread with a fork to release air and flatten bread.

Alternate cooking method: In heavy skillet, fry bread in 1 tablespoon hot oil over medium heat for about 2 minutes on each side until golden brown spots appear. Bread should remain mostly unbrowned. This method will not form a pocket, but it will yield a chewy, moist bread also suitable for freezer storage.