Flatbread with sweet potato/pumpkin

Ingredients (10-12 pieces):

* 1 medium-sized sweet potato (about 2 cups of pulp). Sweet potatoes can be replaced with ordinary potatoes, but the taste will certainly be different, and it can also be replaced with pumpkin, or a mixture of pumpkin and potatoes, then the taste will be very close to sweet potatoes;)

2 cups whole wheat flour. It is this flour that you need exactly as much as the sweet potato occupies in volume. You will get 1 cup of pulp, so you will need 1 cup of flour. In addition, you can safely experiment with flour, replacing part of the wheat with barley, spelt, rye, etc.

* 1 tsp salt

* Optionally, you can add any spices to your taste (chili, turmeric, paprika, cumin, curry, etc.).

How to do:

1. bake sweet potatoes. First, carefully wash it, pierce it with a fork in several places so that it does not crack, wrap it in foil or spread it on parchment. Bake for 40-60 minutes at a temperature of 180C-200C in the standard mode “top-bottom”. The temperature and time depends on the oven. The readiness of sweet potatoes is determined by a knife, if it is easily pierced – everything is ready. Do not turn off the oven, but put it to warm up to the maximum.

2. let the fruit cool slightly, peel it, then chop it with a fork in a large bowl, adding salt and spices.

Important. Do not knead it for too long, grinding it into porridge. So the mass will be too starchy, like paste, and the cakes will turn out to be rubber, not soft.

3. in the crushed sweet potato, gradually add flour and mix the contents. I first put half of the flour, mix, and then add portions. Add until the dough stops sticking. It is important not to overdo it with flour, so that the cakes do not become too dry and hard in the end.

And again, do not knead too intensively, it is not necessary.

4. cover the dough hermetically and let it stand for 30 minutes, after proofing it will become tender and pliable to Rolling.

5. dust the surface with flour, spread the dough on it and roll it into a sausage. Cut in half, then each piece into 5-6 equal parts. The result is 10-12 identical pieces, well, or almost identical.

Roll each piece into a smooth ball, put it to rest for another 10-15 minutes under a towel. This item can be omitted if you are in a hurry.

6. each ball is first flattened by hand, then on the surface dusted with flour we roll out with a rolling pin about 3 mm thick. As thin as possible, as thick as you like.

We fold the cakes in a pile under the towel so that they do not zavetrel.

7. then spread a few tortillas on a baking sheet with parchment in 1 layer and bake until they are inflated and baked. It’s 5-10 minutes, depends on the oven. After each batch, peel the parchment from the fallen flour so that it does not burn and does not spoil the taste of the next tortillas. Or fry in a dry preheated frying pan on medium-high heat for 2-3 minutes on each side until brown.

Put the finished cakes in a sealed container in a towel. It will keep them warm and soft.

They can be eaten with any dishes instead of bread, used as pita/Pita Bread for snacks with any fillings. Bon Appetit!

Shortbread dough using buckwheat flour and vegetable oil

This option is suitable not only for vegans and fasting, but, because the dough composition can be varied, adapting it to their preferences. The main thing – to observe the basic proportions.

Thus, the ingredients (enough for 3 cake thickness of 0.5 cm for the mould 26 cm in diameter):

• 300 g of flour. Variations: it’s either the flour from green buckwheat, or 2/3 quinoa flour + 1/3 oat flour or half buckwheat flour and whole wheat/spelt.

• 2 eggs, or 2 “flax eggs” (2 tbsp flax seed to grind into flour + 5-6 tbsp of water, stir, leave for a few minutes until thickening).

• 70-90 g of nuts or coconut flakes (you can use your favorite nuts or those that are more suited to the dish, which you cook).

• 60-70 g of vegetable oil (I olive),

• 0.5 tsp. salt,

• Sweetener if you make the dough for sweet pastries – to taste.

• Water/any dairy product like kefir or yogurt – a few tablespoons if necessary to bring dough to the desired consistency.

How to do:

1. Mix all dry ingredients, add all wet ingredients (except water). Stir until smooth, if the dough will seem dry, add 1 tablespoon of water. The dough should turn into a homogeneous moist crumb, which can be collected at kom.

2. Wrap the dough in plastic wrap and allow to soak in the refrigerator for a couple hours, at least at least 30 minutes. Actually you can just to cook from it, it just is not as supple as the fridge.

Because this dough I mostly use for making quiche Lorraine, I just divide the whole mass into 3 parts. 2 servings of freeze, and from 1 serving, make cake.

Homemade whole grain corn flour tortillas and nachos

I love tortillas because quite often cook them with Mexican dishes (scrambled eggs Mexican style, Taco, chili con carne). And homemade tortillas without any additives that are often present in store-bought versions.

I tried to make the dough and purely of corn meal and just the wheat, but the taste was not very balanced. Wheat – dull, corn – very strong smell and is dominant in the dishes. But their mix is the best option. Plus to work with the dough very convenient.

Ingredients (for a 22 pellet with a diameter of 15-16 cm or 17 pellets with a diameter of about 20 cm):

  • 300 g (about 2 cups 250 ml) of CL wheat flour (note that the proportions of flour and water is calculated for whole wheat flour),
  • 150 g (about 1 Cup, 250 ml) corn flour better for fine grinding,
  • 2 tbsp oil (corn or strictly without bright flavor neutral taste),
  • 250 ml (1 Cup) hot water or slightly more depending on flour
  • 1 tsp. of salt without slides.

Can experiment with different spices: sweet paprika, smoked paprika, Chile pepper, black pepper, ground garlic/onion, turmeric, oregano, etc. you Can even put cheese. Even in a small amount they will lend piquancy and singularity of these pellets. But I like classical taste with no additives.

How to do:

1. The flour is desirable to sift, mix both kinds of flour between them, add butter, again mix everything carefully. In parallel, the water put to boil, adding salt. Then make a hole in flour and pour in water, mix the dough with a spoon until smooth (you may not much try – knead will be a little later), cover the dough with clingfilm or a lid hermetically(!) so it does not dry, leave to rest for 25-30 minutes. This is necessary in order to have stronger gluten and swelled coarse particles of wheat flour because it is whole grain. After this time you will notice that the dough will be a little different, more plastic.

2. Continue kneading with your hands. Bythen the dough will become smooth and elastic, roll it into a sausage or ball and then put it in a sealed container so that it does not dry and leave to rest for 30-40 minutes.

3. Then take the dough, cut it in half, then those halves for another 2 or so until it’s 16 pieces, and then stretch their hands to the state of the large pellet and again clean in a hermetic container so that the dough has dried and left to rest for 20 minutes. It is necessary that the dough became more pliable and well rolled out into a thin pellet.

4. Next, take a piece of dough and roll with rolling pin from center to edges in a very thin layer (no more than 1.5 mm). The surface and the rolling pin I recommend sprinkle with flour. I am in the process turn the dough on one side, then the other, so it does not stick to the surface.

If you are a perfectionist, then rolled out a layer of dough can be cut according to the form that all the cakes turned out perfectly smooth. Just apply on top of the lid from the saucepan, for example, and just cut off the superfluous edges. Send the finished cake in an airtight container. And so, until you roll them all.

The remains are not thrown and crushed and put in a sealed container to the remaining pieces of dough. When they become enough to roll out of them more cake – roll as described above.

Cut out all the remnants you can make 1-2 cakes 20 cm or 4-5 pellets 15 cm in diameter. Number of ready-made tortillas are inclusive of these additional.

5. Further xgood warm up the pan and leave to medium-high heat. Fry on a dry pan on the first side until bubbles and markings on the second side similarly. Further, the frying pan will be heated stronger and the process will move faster. If you think that the cake is not baked, it’s not) Well, or you are not well warmed up frying pan.

Important. Baste periodically with a dry paper towel in the flour, which will accumulate in the pan. Otherwise it will be overdone and will give bread an unpleasant bitter taste.

Ready tortilla, immediately sprinkle with or lubricated with water (there is useful spray bottle for flowers or a cooking brush) and then remove to a sealed container, otherwise it will turn into a biscuit. Amazingly, in 2-3 days they still taste better.


They recommend to do from pellets no more than 15 cm in diameter. Usually nachos are fried in oil, I have more than is dietary option.

I just cut the finished tortilla into 8 pieces and fry both sides on a dry pan until crisp. Make fire medium-strong.

It turns out very tasty and lean.

P. S. I tried a lot of recipes nachos. Either the chips turn out ugly, or very fat, or “oak” that not to bite. These are the best;) Just I recommend!

Whole grain rye-wheat sourdough bread with a salt crust

This rye bread made a splash among all who tried it! In addition, it can be done on leftovers of sourdough

The leaven remains are the part of it that remains after each renewal. They can be disposed of, or you can collect in a separate container and cook from them a lot of delicious dishes, like this bread.

The recipe is very simple, although it may seem different at first:)

1. we make sourdough, (the duration of the stage is 5-8 hours).

Just need 600 g rye sourdough / leftover sourdough 100% moisture (flour and water equal amount).

I did this: I took all the leftovers that had accumulated (X) and added flour and water to them according to the following formula: (600-x)/2=Y grams – the amount of rye flour and water that need to be added to The Leftovers.

If there are no residues at all, then we just take your sourdough (for example, 20g) and from it we ferment 600g of dough according to the same formula: (600-20)/2=290g, that is, 290g of rye flour and water should be added to the starter. Leave for 5-8 hours until the dough becomes porous with a lot of bubbles.

If you have 600g of leftover sourdough, then immediately go to Paragraph 2.

2. make the dough, (the duration of the stage is 2.5-3 hours).

You will need: all the sourdough from Item 1 + 150 g of rye ZZ flour + 150 g of wheat flour (I have ZZ) + 150 g of water + 10 g of salt + optionally 30 g of Jerusalem artichoke syrup (with syrup the taste is more interesting, but I haven’t put it lately).

Sometimes I make this bread with filling (nuts, seeds, cereals). I put about 200 g of filler, no more.


When I put a dry filler in the dough (seeds, nuts, dried fruits), I add more water. It needs half the weight of supplements. That is, if I put 200 g of filler in the dough, then add 100 g of water.

When I put cooked grits (usually quinoa) in the dough, I do not add water, because the grits are already wet after cooking.

It is more convenient to mix the starter first with water, salt and sweetener until smooth, then add the filler, and then add the flour.

Mix everything until the flour is completely moistened.

Important. You can vary the amount/quality of sweetness to your liking, but keep in mind that sugars accelerate the fermentation of the dough, and salt on the contrary slows down fermentation so that it does not turn into a liquid substance. And in any case, sourdough bread is “magic” and “chemistry”, everyone gets his own according to the same recipe.

Next is my personal trick, it is not necessary to do so.

I sprinkle the greased ghee oil (you can replace it with vegetable oil) form (I have a pan as a form Gurmana mixture of flour and sea salt before laying out the dough in it, so that the bread results in a salt crust, for which it is made:)))

If the crust does not interest you, then just grease the mold and sprinkle it with flour. If you bake bread in a silicone mold, it does not need to be greased.

Then we shift the dough into a mold, slightly level the surface of the dough with a wet scraper and leave it for proofing for 2.5-3 hours. The dough should rise well (about 2-2. 5 times), and bubbles will appear on the surface.

I do not always smooth the surface of the bread, I even like it when it turns out with a rough uneven crust. All in the mood)

Sometimes I make such creative pictures on a stencil. I make a stencil from baking paper. The petals were sprinkled with sweet paprika. It almost does not give taste, but beauty is very much;)

3. bake for 45 minutes.

30 minutes before baking, heat the oven to 220-240 degrees. Before planting bread in the oven, I generously salt its surface with coarse sea salt. Bake on the lowest shelf so that the top crust is not too tanned.

After 15 minutes of baking, reduce the temperature to 200 degrees and bake for another 30 minutes. Remove, cool on the grill. It is better to cut it when it is completely cooled. This bread is getting tastier every day!

And this is bread according to the same recipe, but with a filler (sunflower seeds, pumpkin and flax seeds). Very tasty)))

In addition to seeds and grains, I add completely different ingredients to this cereal (dried fruits, herbs, fried onions, garlic, sun-dried tomatoes, etc.).

One of the most favorite options is bread with seeds (100-150 G) and raisins (about 100 g of raisins for this recipe). This sweet bread is perfectly combined with cheese, especially with camembert and goat. Put the cheese on the bread, in the oven for 5 minutes, and you have an incredibly delicious dish on the table! I love it!

At my house always there are sweet and unsweetened variations of this bread because they are suitable for different dishes.

Separately, I want to say about the baking dish. In a steel round form, the bread is more moist, and in silicone it is drier and with a crispy crust over the entire surface.

How to restore dried/canned starter

We will focus on the restoration of rye sourdough, since I bake bread on it. Leaven is recovering from days to a couple weeks. It depends on the duration of the period for which you preserved.

What to do:

1. To take some of your canned, dry leaven (enough to leave a reserve just in case), e.g. 20g, add to 2 times more water (40g), leave for 30 minutes, then stir well and add rye CL/flour/wholemeal flour as long as it ferments (i.e., in this case 20g).

Thus we are rebuilding the starter 100% humidity (when the weight of the water in the fermenter is equal to the weight of dry matter). If water was in 2 times less than the dry part, it would be sourdough 50% humidity, etc. Leaving the starter on the day.

2. After 24 hours you notice the looseness of the starter culture, fermentation, and may be nothing to happen in any case, refreshed her as usual (put in a clear jar 5g/10g., add 30g water and 30g of flour). Leave to ferment for another day.

3. On can be 2 options:

C 1.The yeast grows well.

If the starter is growing well after the second feeding, it is possible to continue it as usual: updated the yeast (as described in section 2), wait until it rises, at the peak and put into the fridge. Every 5-7 days to update.

3.2. The yeast is not growing. In this case you can feed the starter a few more days (to 2 weeks) according to the principle described above (p.2).

You can speed up the process by adding a bit of honey.

You can refresh it as for breeding, that is to leave from the total mass of 50g and add 25g water and 25g flour mix, close the lid, leave at room temperature.

If within 2 weeks, the yeast woke up, it is likely to continue not worth it. Create new.

The most important thing. Leaven is a living organism. I described the basics, but everything is very individual. You can try different flour and to vary the amount it is possible to feed more than once a day, etc.

How to make and store rye sourdough at home

First, I want to tell you why I like bakery products on sourdough. But because they have a fragrant bread aroma without a pronounced sour smell of baking yeast.

Secondly, I want to tell you why rye sourdough. And with it everything is simpler, it is not whimsical, like wheat. And on rye sourdough you can bake both rye products and wheat, and even buckwheat I managed;)

You will need 2 jars with a lid, kitchen scales, flour, water and a little patience.

1. How to remove the starter:

Day 1.

Mix 50g of water and 50g of flour (whole-grain rye/ skinned), transfer the mixture to a jar, close and leave for 24 hours at room temperature without direct sunlight.

Days 2,3,4.

After 24 hours, put 50g of sourdough in a clean jar, throw out the rest. Important: when updating the starter, you always need to shift it into a clean jar.

Add 25g of water and 25g of flour to the starter, mix, close the lid, leave at room temperature without direct sunlight.

So we do three days in a row, at about the same time.

Day 5. update the starter, as in previous days (25g of water and 25g of flour) and after 5-8 hours (depending on the temperature in the House) carefully look at it:

5.1. if the leaven does not rise at all, does not bubble, smells bad – then it was not born. It happens, it’s just worth starting again.

5.2. if the sourdough rises poorly and Bubbles a little, then we feed it as usual for a couple of days (25g of water and 25g of flour), but 2 times a day. If the passivity of the leaven persists, then it is worth withdrawing anew. If the leaven has become active, then see the next item.

5.3. if the starter increases in volume by about 2 times, has a loose structure (bubbles), then it turned out! Hurrah! Only in this case it is worth moving on to the next item.

✅2.How to store sourdough:

2.1. storage of sourdough with regular use.

From the whole mass we leave 5G or 10G (this is how you like it, you can try both options), transfer it to a clean container, add 30g of water and 30g of flour. We wait until the sourdough rises (5-8 hours), and at the peak (raising about 2 times) we remove it in the refrigerator, if you bake rarely, or leave it at room temperature, if you bake practically every day.

My sourdough is stored in the refrigerator, and I update it every 5-7 days according to the principle described in this(!) paragraph.

The remains of the starter can be deposited in a separate container, for them there are a lot of delicious recipes. I bake from them my favorite bread and add them to pancakes.

2.2. preservation of sourdough-storage without regular use.

Storage of sourdough up to 1 year without feeding is possible when it is dried. To do this, feed the starter as described in P 2.1. and at the peak of activity, spread a very thin layer on parchment or food film. Dry at room temperature (I dry for 1-2 days), break into pieces and put in a clean glass/plastic jar with a lid. Important: it is more convenient to remove the starter from the food film.

Can be stored at room temperature.

And in the photo above, my very first rye bread from this sourdough;)

Whole Wheat Rye Flatbreads

They’re gorgeous, I love them.

Recipe for 1 baking sheet: 500g flour, 1H. L. salt, 2H. L. soda mix.

400 ml of anything fermented (matsoni kefir, yogurt, even cottage cheese will do), you can mix it all, 2stl. L. vegetable oil and optionally 1stl. L. Jerusalem artichoke syrup/honey mix and add to the dry ingredients.

Knead the dough for 2 minutes, just to mix everything. Leave for 15 minutes at room temperature, then put in the refrigerator for 10-15 minutes so that it hardens and it is more convenient to roll it out.

Put the dough on a floured work surface, sprinkle it with flour on top and roll out a layer 1.5 cm thick. (thinner is not worth it, they can dry out). Cut out the cakes, transfer to a baking sheet with baking paper, prick with a fork. I sprinkle them with sea salt on top and pour a little (!) Jerusalem artichoke/agave/maple syrup. Bake for 10 minutes at 200C (to make a crust) and then 10-15 minutes at 180C for baking. Ideally with cheese or Morel can be made.

Tartlets with tomatoes, ricotta and Parmesan

Well, they are delicious!

Recipe for about 6 tartlets:

Filling: 150g of ricotta, 150g of grated Parmesan (can be replaced with Gruyere or cheddar), 1 egg, 1 clove of garlic, passed through a garlic chopper, a pinch of nutmeg and freshly ground pepper, salt – optional (depending on the cheese that is added to the ricotta). Stir.

The dough is standard shortbread, but on the whole grain flour and with sesame: mix 220g Tsz flour, sesame to taste and a pinch of salt, add cold, cut into small pieces, oil 100g (I do on ghee) and chop the dough with a knife or spatula until crumbs. You need to work quickly so that the oil does not have time to start melting. Otherwise, the dough will be too dense and hard. Then, with very quick movements, add the cold (!) egg, or 2-3 tablespoons of ice (!) water. Most importantly, don’t work with it for long. The dough should be like wet sand.

Then collect it in a lump, wrap it in plastic wrap and refrigerate for 20-30 minutes.

Sometimes I do not have time for proofing in the refrigerator and I cook from the dough immediately, while I practically do not see any differences in taste, only a slight difference in the texture of the dough. From the fridge, it’s denser because the oil solidifies.

How to do: distribute a thin layer of dough on the bottom and sides of the muffin mold, put the filling inside not to the very edge of the tartlets so that the tomatoes fit, cherry tomatoes cut in half on top. Salt, pepper, throw oregano/basil, sprinkle with olive oil and 25 minutes in the oven at 200C, and then 5 minutes can be on the grill mode, so that the tomatoes are fried.

Sourdough whole wheat burger buns

My world will never be the same since I learned baking from yeast-free dough. I also make burger buns on sourdough (here I wrote How to make sourdough at home). These buns are crispy and soft inside, but quite elastic. This is my ideal recipe, because I do not like loose rolls. They instantly go limp and fall apart from Juicy cutlets and sauces.

Just want to warn you that for a burger party, you need to attend to the preparation of buns for the day.

Ingredients (for 16 7cm diameter buns or 10 10cm diameter buns):

* 3 g. sourdough (I have rye, you can use wheat),

* 650 g whole wheat flour,

* 4 tbsp vegetable oil (can be replaced with butter),

* 10 g. salt (1 tsp. with a small slide),

Sesame, Provencal herbs, poppy seeds, coarse salt for decoration.

How to do:

1. we make sourdough, (the duration of the stage is 10-12 hours). I recommend putting sourdough in the evening.

Mix the starter (3 g) with 100 ml of water, then add 100 g of flour, mix thoroughly, close the container tightly and leave for 10-12 hours at room temperature. The fermentation time depends on the temperature of the air, so that in the heat the dough can be ready earlier. When it just started bubbling, it means it’s ready. It is important not to overdo the dough, because the wheat dough on rye sourdough has the peculiarity of being sour because of this.

2. Autolysis (stage duration-20-25 minutes).

Mix the dough from Item 1 with 300 ml of water, then add 500 g of flour, stir until smooth, close the container tightly and leave for 20-25 minutes at room temperature. Such proofing of the dough before kneading is called “autolysis”. This is an important step in the formation of gluten, do not miss it.

3. kneading the dough ,( the duration of the stage is 30 minutes).

After autolysis, sprinkle the dough with salt and knead it. I knead the dough with my hands. I don’t want to scare you, but it takes about 30 minutes of continuous work. Sounds laborious, but in fact time flies by)))

First, the dough will stick to everything: to the bowl, to the hands. It will seem that there is no way out of this sticky nightmare, but gradually the dough will become smooth, elastic and pliable. In the process, the remaining 50 g of flour help me a lot, I gradually add them when kneading, this makes the task a little easier.

When the dough has become elastic and silky, gradually add 3 tablespoons of oil to it. Knead until smooth.

4. proofing the test ,( duration of the stage-2-3 hours).

Roll the dough into a ball and put it in a bowl greased with vegetable oil, close the container tightly and leave for 2-3 hours at room temperature. Watch the test, it should swell about 1.5 times.

5. forming and proofing buns ,( the duration of the stage is about 2 hours).

First preparation: cover the baking sheet with baking paper, Prepare 2 towels, scales. Sprinkle for burgers in different plates. I usually do three kinds: a mixture of sesame seeds, poppy seeds and a mixture of Provencal herbs with sea salt.

Lubricate the work surface with oil or lightly sprinkle with flour, spread the dough. It weighs about 1 kg. Based on how many buns you want to make, then divide it into pieces corresponding in weight. That is, if you make 10 buns, then weigh pieces of dough for 100 g.

Cut, weighed, rolled out of the dough ball, put on a towel, covered with another towel. And so until the dough runs out.

Then, starting with the first rolled ball, we form a bun. Doing so: gently pull the dough to the bottom of the ball so that it turns out even, then roll it in your hands or on the surface of the table, dip it into the sprinkles, grabbing the sides, and put the pinched side down on the baking sheet.

After all the buns are ready, cover them with cling film so that they do not dry and top with a towel for warmth. Leave for 1.5 hours to approach. They should become airy, soft and increase in size by about 1.5 times. You can check the readiness by gently pressing on the side of the bun, only without fanaticism. If the deformation is straightened out slowly, then the dough has come up.

6. baking, (duration of the stage -25 minutes).

By the end of proofing the rolls, the oven should be well heated to the maximum. 10 minutes bake at maximum, then 15 minutes at 200C. I bake on the middle shelf. Immediately after baking, remove the rolls from the baking tray to the grill. Already cooled buns can be cut and make burgers.

If you do not plan to eat all the rolls at once, it is better to put them in the freezer immediately after cooling, so they will not have time to acquire sourness in taste. As needed, take out, warm up and enjoy them, they will be like freshly baked.