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These flatbreads are the perfect addition to any seitan, and they use up some of that starch water leftover from washing flour to make seitan. They're delicious plain, but you can also baste them with a garlic-infused butter for a naan-style version.
Ingredients
Directions
In a large bowl whisk together all of the dry ingredients. Make a well, and add the warm starch water*, olive oil, and 1/4 cup of warm water. Mix until just combined. Transfer the dough to a well-dusted work surface, and knead it until it comes together. Add a little bit more warm water if necessary to develop a dough ball that is springy and just slightly sticky to the touch.
*I heated the starch water in the microwave in 15-second increments, stirring each time until it was warm. If it gets too hot the mixture will begin to clump.
**Optional - if making these garlic naan-style, you can add an additional 1 large or 2 small cloves of minced garlic directly into the dough.
Make sure there's enough flour on your surface so the dough doesn't stick. Cover it with the bowl and let it rise for 30 minutes.
Divide the dough into 10 equal portions and let them rest again while you heat up a skillet. I used cast iron. Roll out the balls into 6-8 inch discs.
Cook each on a hot skillet until bubbles begin to form on the first side, then flip and cook until brown. This takes only a minute or two on each side. You can use a little extra oil in the pan if you'd like to brown/crisp them more, but I did not find that necessary.
If making the garlic butter, melt the butter and add the garlic and herbs, warming just until the garlic becomes fragrant. Then brush each finished flatbread with the mixture.
More Starch Water Recipes
Ingredients
Directions
In a large bowl whisk together all of the dry ingredients. Make a well, and add the warm starch water*, olive oil, and 1/4 cup of warm water. Mix until just combined. Transfer the dough to a well-dusted work surface, and knead it until it comes together. Add a little bit more warm water if necessary to develop a dough ball that is springy and just slightly sticky to the touch.
*I heated the starch water in the microwave in 15-second increments, stirring each time until it was warm. If it gets too hot the mixture will begin to clump.
**Optional - if making these garlic naan-style, you can add an additional 1 large or 2 small cloves of minced garlic directly into the dough.
Make sure there's enough flour on your surface so the dough doesn't stick. Cover it with the bowl and let it rise for 30 minutes.
Divide the dough into 10 equal portions and let them rest again while you heat up a skillet. I used cast iron. Roll out the balls into 6-8 inch discs.
Cook each on a hot skillet until bubbles begin to form on the first side, then flip and cook until brown. This takes only a minute or two on each side. You can use a little extra oil in the pan if you'd like to brown/crisp them more, but I did not find that necessary.
If making the garlic butter, melt the butter and add the garlic and herbs, warming just until the garlic becomes fragrant. Then brush each finished flatbread with the mixture.
Very new! Love the site 🙂 how does one save a recipe for reference later? Can’t see the save or like button…
Thank you and great question! I currently have that feature only set on browsing recipes or recipe categories, where you can “heart” a recipe and then find it in your favorites. For example, here on all recipes: http://seitansociety.com/browse-recipes/ Or on a recipe category like this: http://seitansociety.com/wheat-starch-recipes/. Once you rate a recipe it should also show up in your favorites, but I will be sure to go back and add the “heart” option to individual recipe pages, too. Thanks for bringing that to my attention!
All flatbreads need to be covered after cooking or they will turn stone hard rather quickly, and stored in a plastic bag in the fridge for up to a week. Or even longer, but then they start to crumble a bit.
I guess that is something I do instinctively, but did not think to write it down. I will add it to the recipe, and thank you for pointing it out!
Lovely and tender. I made seitan for the 1st time last week and reserved the starch water. I made some noodles with part of it and today I decided to make myself some flat bread to go with the Toor Dah I had made.
This flatbread is so nice and tender.
I will note that I grind my own flour for my seitan and bread using white (hard) spring wheat. So the flour for the bread contained the germ and bran as well as the starch water & seitan (because I made that from the whole grain flour as well).
I mention this for others who also wish to grind their own whole grain flour.
The only difference is that I used a bit more water to compensate.
So happy to hear you enjoyed it! I keep contemplating getting a grinder/mill so I can try doing the same, I’ve heard a lot of people having good results. Thank you for sharing your experience!