Well, I had the best of intentions– really did mean to do a skillet-baked bread on a frozen lake right here in Minneapolis. It works perfectly, er, in the summer. On dry land.
As you can see, I ran into technical difficulties with my Coleman stove. Something about the temperature. Welcome to my winter.
So, back into the kitchen we went, where I decided to bake the flatbreads. In an oven. We’d toted along whole grain dough from Healthy Bread in Five Minutes a Day, and as you can see in the video, one real advantage of whole grain dough is that it yields to flattening very, very easily. If you’re going to try your hand at a pita or pizza without using a rolling pin, this is the dough to try it with (or even our 100% whole wheat dough). Whole grain doughs are lower in gluten than white-flour doughs, and in addition, the tiny jagged flakes of bran serve to cut the gluten strands as they form. As much as gluten is necessary, it can really slow you down when you’re trying to form a flatbread or pizza.
The more pizza you bake, the faster spring will come. Or something like that?