As I stepped into Cairo for the first time, my senses were bombarded by an overwhelming kaleidoscope of experiences. Every sense was engaged: the cacophony of sounds, the pungent aromas wafting through the air, the vibrant colors that assaulted my eyes, and the unfamiliar flavors that tantalized my taste buds. Amidst this sensory overload, what struck me most were the bicycle bread carriers.
Men on bicycles wore giant trays of stacked flatbread like makeshift hats, their hands expertly juggling the weight of the tray with one hand while deftly navigating the chaotic traffic and obstacles with the other. The bread itself resembled a puffed-up pizza crust sans toppings, suspended precariously above their heads as they rode through the bustle.
The Bread of Life
As I watched bike riders effortlessly navigate Cairo’s bustling streets, my attention shifted from their impressive physical feats to a seemingly contradictory aspect of their profession: their food handling practices. The sight of uncovered bread trays left me questioning the sanitary conditions of this popular snack, known as Aish Baladi or ‘The Bread of Life’ in Egypt. The air pollution and debris flying off trucks only added to my concerns.
Even more astonishing was the resilience of these riders, who would seemingly shrug off minor accidents and continue their deliveries with unwavering dedication. However, it wasn’t until I had spent some time living in Egypt that I gained a deeper understanding of why this humble flatbread played such a vital role in many people’s lives.
Subsidized by the government to provide for the poor, Aish Baladi was priced at roughly one penny per loaf in US currency – a lifeline for those struggling to make ends meet.
The Bread of Poverty
As you explore global cuisine, you’ll notice a proliferation of flatbreads across cultures. A closer examination reveals that these humble staples often emerged as a means for resource-constrained communities to access essential calories.
Prior to the advent of modern cooking technologies and industrialized milling processes, traditional loaf-style bread was impractical to produce. Coarse grains were the norm due to the challenges in achieving fine grinds without advanced machinery.
Commercial yeast and salt were either scarce or expensive, further complicating matters. As a result, flatbreads became the primary sustenance of the common folk.
The Bread of Homesteaders
As a homesteader, I’ve come to appreciate the humble flatbread for its simplicity and versatility. Despite not being wealthy, I’m grateful for access to basic ingredients like fine-ground grain and commercial yeast, which allow me to craft loaf-style sourdough bread that would impress ancient royalty. Nevertheless, my time in Egypt has instilled a deeper appreciation for the straightforward joys of simple flatbreads.
One of the key advantages of flatbreads is their ease of preparation.
They require only a few ingredients and can be cooked in mere minutes once the batter’s ready. Some recipes even permit the use of stovetop or campfire cooking, making them an excellent choice for outdoor enthusiasts.
Furthermore, many of the essential components used in flatbread recipes can be cultivated on one’s own homestead. Even if you don’t produce your own grains, they can be procured in bulk at a reasonable cost per serving.
Variety is another significant benefit of flatbreads.
Some recipes rely on high-gluten grains to provide substantial calories, while others employ gluten-free options like teff and corn. With so many styles available, it’s easy to find a flatbread recipe that caters to your dietary preferences.
Personally, I’ve incorporated 10 different flatbread recipes into my regular cooking routine as a homesteader. However, the possibilities are endless, and there’s always room for experimentation and discovery.
10 Flatbread Recipes to Use on Your Homestead
Embarking on a journey to bake bread at home can be a cost-effective and rewarding experience. To get started, why not try your hand at making some delicious flatbreads right in the comfort of your own homestead? With a variety of recipes to choose from, you’re sure to find one that suits your taste buds and budget.
Corn Tortilla
Growing up in Southern California, Mexican-style food was a staple of our household. One of my fondest memories is of ‘the tortilla lady’ at our favorite restaurant, who would expertly craft fresh corn tortillas right before our eyes. We’d always order extra to take home and enjoy with a delicious breakfast the next morning – warmed up in the stove and topped with egg, avocado, and salsa. There was something truly special about biting into those handmade tortillas.
It wasn’t until years later that I discovered just how simple it is to make corn tortillas yourself. All you need are three ingredients: masa harina, water, and salt. And if you grow your own meal corn, you can even create your own masa harina at home. No special equipment is necessary, although a plastic- wrap lined pan bottom can serve as a makeshift press. If you plan on making them frequently, a dedicated tortilla press is a worthwhile investment.
Flour Tortillas
Flour tortillas are often considered the simpler cousin of corn tortillas, with only a few key differences in their composition. Instead of using corn flour, you’ll need wheat flour, along with water, salt, and some form of fat. Traditionally, this fat would be lard, but for non-meat eaters, butter or your preferred oil can also work effectively.
Some recipes may call for the addition of baking soda to enhance the pliability of the dough, which is particularly useful when working with lower-quality flours. However, if you’re using a high-quality flour, this ingredient may not be necessary. To shape the dough into its final form, simply roll it out on a floured surface – no pressing required.
It’s worth noting that these tortillas can produce significant smoke when cooked, so be sure to have your vent fan running to minimize any potential issues.
Pancakes
The notion that pancakes are a uniquely American breakfast staple couldn’t be further from the truth. In fact, these tasty treats have been enjoyed around the world for thousands of years. The early Greeks and Romans were known to indulge in sweet, syrupy flatbreads, with honey taking the place of maple syrup as the sweetener of choice. Meanwhile, curdled milk served as the leavening agent instead of baking soda.
While our modern pancakes may have evolved over time, it’s fascinating to think that the classic American breakfast treat has its roots in ancient times.
Injera
Injera, a staple Ethiopian flatbread, is made from teff flour, which may require special ordering or a trip to health or gourmet food stores. The tiny grain is easy to grind, even by hand, and fermentation typically takes 4-5 days. While the process may seem time-consuming, making Injera is surprisingly similar to preparing pancakes.
Furthermore, this traditional bread can be adapted to accommodate dietary restrictions, such as being dairy and gluten-free, if you choose not to combine it with wheat flour.
Congyoubing (Chinese Scallion Pancake)
Growing up, my mom would whip up Chinese pancakes that were a staple in our household. The key ingredient was green onions, which added an intriguing tanginess and sweetness to the batter. These humble treats seemed almost gourmet with their pungent flavor. While they may not be haute cuisine, it’s surprising how these common food items can elevate to a whole new level when you substitute wild onions or ramps for scallions, making them a true foraged delight.
Naan
Homestead cooking at its finest is often characterized by the presence of naan bread – at least that’s my opinion. For me, it’s a staple that I make regularly because of its versatility. It excels as a sandwich wrap, provides a satisfying meal-filler, and serves as an excellent dipping bread option. Moreover, using homemade yogurt in this recipe is a great way to incorporate the fruits of your labor into this culinary delight.
Naan also pairs exquisitely with palak paneer for those who enjoy making their own, while its mild flavor makes it an ideal accompaniment to hummus as well.
Paratha
When the richness of naan isn’t enough, consider elevating your flatbread game with slow-cooked clarified butter, also known as ghee. While paratha requires a bit more effort than its naan counterpart, the end result is well worth the extra time and trouble. Imagine a delicate croissant-like pastry merged with the tender, pliable texture of a flour tortilla – it’s a game-changing combination that’s sure to delight.
Focaccia
Focaccia, the quintessential Italian flatbread, is a delight to work with, requiring only a minimal amount of yeast and no lengthy rising time. Unlike traditional loaf bread, this rustic treat can be quickly kneaded using your stand mixer, making it an ideal choice for busy bakers. The secret to its irresistible flavor lies in the generous use of good olive oil, which infuses the dough with a rich, savory aroma. Rosemary adds an herbaceous note that elevates the entire experience.
When it comes to serving this flatbread, I’m particularly fond of using it as the foundation for a satisfying sandwich. Simply cut it into bite-sized portions and then slice between the top and bottom crusts to create neatly portioned slices. To elevate your sandwiches to new heights, I recommend topping them with roasted vegetables such as peppers, eggplant, and tomato, accompanied by a dollop of creamy hummus instead of traditional mayonnaise or mustard. Voila!
You’ve effortlessly transformed yourself into a gourmet chef, capable of whipping up a sumptuous Mediterranean-inspired meal perfect for summer lunches.
Pita
While I may have a soft spot for richer breads, pita stands out as an excellent choice for creating a coarser, whole wheat-inspired flatbread. Its low-fat profile, free from dairy and animal fats, also means it tends to retain its texture and freshness for longer than some of the other options.
Bannock
Conclusion
While flatbreads may have their roots in humble beginnings as a staple food for the poor, they’ve evolved to become a delicious and practical bread option for homesteaders of all means. Despite the simplicity of these recipes, they offer a wealth of nourishment when prepared with love and basic ingredients. As the old adage goes, ‘bread is life.’ Savor each bite with loved ones and appreciate the fullness it brings to your table.
