There is an artisan food market a 10 minute bike ride from where we live that I visit when I'm looking for seasonal produce or good looking vegetables for a photo shoot. Walking around there is how I imagine grocery shopping was back in the days. Small and intimate with warm wooden details and packed with so much good stuff, delicious baked goods and vegetables mostly from local farmers. It's called ROT which would be a pretty funny name for a food store in English, however in Swedish it means ROOT. Anyway, I went there yesterday to pick up ramps and rhubarb when my eyes got stuck on a tray of beautiful Sicilian tomatoes that just drew me in. They were not cheap and tomatoes were not on my shopping list but I decided that I could afford three tomatoes as a treat. They made me think of an old Bon Appetite recipe for falafel-spiced tomatoes on flatbread, so on the bike ride back I decided to make something similar.
I've made flatbread with regular flour many times before, using cultured buttermilk or yogurt as the liquid. It is arguably the easiest bread you can make since you don't use an oven, only need two main ingredients (flour and liquid) and there is no proofing time. However, when I got home I realized that we didn't have any bread flour (and Luise asked me to do a gluten-free flatbread) so I gave it a try with oat flour (which we make by mixing rolled oats finely). And it worked really well! They hold together, can be flipped easily and the oats add a sweet nuttiness to them so they don't need any additional sugar. I used Turkish yogurt both in the dough and as topping. If you haven't tried Turkish yogurt on top of bread you need to give it a go – it adds that perfect combination fat + fresh. We sprinkled it with za'atar, covered it in thinly sliced tomatoes and made a riff on our Magic Green Sauce that we drizzled on top. The result will make you wonder why you are working so hard on keeping your sourdough starter alive. ;)
I've made flatbread with regular flour many times before, using cultured buttermilk or yogurt as the liquid. It is arguably the easiest bread you can make since you don't use an oven, only need two main ingredients (flour and liquid) and there is no proofing time. However, when I got home I realized that we didn't have any bread flour (and Luise asked me to do a gluten-free flatbread) so I gave it a try with oat flour (which we make by mixing rolled oats finely). And it worked really well! They hold together, can be flipped easily and the oats add a sweet nuttiness to them so they don't need any additional sugar. I used Turkish yogurt both in the dough and as topping. If you haven't tried Turkish yogurt on top of bread you need to give it a go – it adds that perfect combination fat + fresh. We sprinkled it with za'atar, covered it in thinly sliced tomatoes and made a riff on our Magic Green Sauce that we drizzled on top. The result will make you wonder why you are working so hard on keeping your sourdough starter alive. ;)
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