If you have a whole-grain, organic, sourdough baker in your community, count your blessings. If not, you can make your own.
For really delicious fresh bread, you need a grain mill for freshly milled flour. This is an investment, but may be worth it for you.
- Take a cup of freshly milled flour (kamut, spelt, barley, blue or yellow corn work best).
- Add just enough water to make a dough (less than 1/8 cup).
- Knead it a bit, then set it aside in a cool place for later. Or if you are ready now, proceed.
- Pinch off a small amount and flatten it in the palms of your hands.
- Use a little flour for dusting if the dough is too wet.
- Heat up your skillet (a dry skillet works best) and place your little bread on it to cook.
- It takes less than a minute on each side, depending on how much heat you use.
- Once the chipati is done, scrape out the skillet, and start on the next one.
- For a richer flavor and texture, add a little oil and salt to the dough. Herbs work well too.
- Because the flour is fresh, it does not need much cooking to bring out the flavor. The bread will be tender and delicious.
- Try one of your homemade sauces as a dip.
- Slice an avocado on a piece of bread and sprinkle some lemon or lime juice, salt and pepper on top.
- Take some of your homemade gomasio, add a little olive oil and a touch of umeboshi paste, and use this as an alternative to peanut butter. Be sure to store in the refrigerator.
- Take a cup of olive oil and add two large cloves of bruised garlic and a handful of fresh rosemary. Wait a day, then spoon some onto a piece of bread.