MeMum needs a few things, which always includes shopping and tech support. So a large portion of today shall be spend going hither, thither, and yon.
Expect my offerings in the evening.
My findings from the yoghurt flatbread experiment:
- One household's version of "medium heat" is different to another's. Tread carefully. [In my case, each bread took fucking ages to cook and turned out medium brown instead of lightly scorched]
- It is far easier to transfer rolled out flatbreads to your pan with your bare (oiled) hands. Keep the bread between you and the pan and you'll be fine.
- Wafer thin is idea. Paper thin is too far.
- You WILL need to re-oil your rolling surface, your rolling pin and your hands. More often than you think.
- I made the mistake of thinking a crepe pan would be perfect for this experiment. I WAS WRONG. A pan with nice sides is your best friend.
- You learn the signs of a "nearly done" bread on the first side real quick. Put a fresh one in the pan to time the other side.
- Paranoia serves you well for the last one.
- They really, REALLY mean it about pre-heating the pan.
I may be sharing these results with Tumblr. Alongside this little fact:
If you are going to do this as an experiment, look for a SINGLE SERVING of full-fat Greek yoghurt.
The smallest tub I could find was 930 grams. Which yielded nearly TWO FUCKING KILOS of dough. And hours off my life.
If I'm ever doing this again, I shall be mixing that dough in a machine. I nearly perished from kneading that stuff by hand.
If there's any left, this morning, I shall be taking a sample to MeMum for her to try. Yes, it's delicious, but it's also more work than first impressions imply.
In other news: Yesterday, I fucked up by getting my chapter procedure out of order. Again. Which means that I may have two chapters and very sore wrists by end of day. Huzzah.
Onwards to the mad scramble.