grilling

Shoe Soles

March 10, 2017


During the winter months I like to cook lentil soup and it means Shoe Soles too. I don't remember how this tradition started, but I always bake this bread with the soup. This is not a Scandinavian recipe, more like a bread from India, but it's something we eat regularly. It's nice to eat it with hands and tear bits from the chewy bread.

5 dl (325 g) wheat flour
0,5 tsp salt
50 g butter, melted
2 dl (200 g) milk 

Mix together the dry ingredients. Add the melted butter and lukewarm milk. Knead for a while. 

Cover with the tea towel and let set for 30 minutes. 

Use your hands to form the dough into balls. Heat an cast iron skillet. Butter the pan. Working with one ball at a time, flatten it into a disc and cook each Shoe Sole for 1–1,5 minutes per side.


grilling

Cast Iron Skillet Breads

September 01, 2016


Cast Iron Skillet Bread is number No.1 on our TOP 10 Breads list at the moment. They are irresistible! 

The first batch of dough was eaten by my family before I had a chance to take all the photos I needed for the blog. "I can't help myself!" was the answer, when I tried to save some. 

I use a cast iron skillet and a stove, but you can make the breads on a grilling stone over an open fire too. 

12 pcs. 

4 dl (400 g) skimmed milk 
(12 g) fresh yeast 
1 tbsp sugar 
1 tsp salt 
1 tsp coriander seeds, crushed
0,5 dl (0,2 cup, US) melted butter 
9-10 dl (600-650 g) wheat flour 
butter 

Dissolve yeast, sugar and salt in lukewarm milk. Stir in crushed coriander seeds and melted butter. Gradually mix in the flour and knead the dough for 5 minutes. 

Cover the bowl with a tea towel and let rise for an hour or so. 

Turn the dough out onto a floured surface and knead about 3 minutes. Roll the dough into a rope and cut it into 12 equal pieces. Shape each piece into a ball.




Cover with the tea towel and let rise for 30 minutes.

Heat a cast iron skillet (or a grilling stone) over medium heat. Working with one ball at a time, flatten it into a disc until it is about ¼ inch thick. Place the dough onto the hot skillet and cook for 4 minutes per side. Stack on top of each other and brush one side with butter.








grilling

Grilled Bread

May 12, 2015

















Are you excited for the coming grilling season? Yes? Usually this means lots of grilled vegetables and all sorts of meat. Don't forget, that you can bake bread on your grill too. These little flat breads are ready to eat in no time, because you don't have to knead the dough or rise it. 

12 little breads

3 dl (300 g) Greek yoghurt
0,5 tsp salt
1 dl (0,5 cup, US) chopped parsley
1 tsp dried thyme
3 dl (200 g) wheat flour
0,5 dl (30 g) fava bean flour
1 tsp baking powder
butter

Stir the salt, parsley and thyme into the yogurt. Mix together the flours and baking powder. Stir the flour mix into the seasoned yoghurt.

 Use your hands to form the dough into twelve balls. Heat an iron frying pan on the grill. Butter the pan. Flatten the balls. Grill at medium flame for 5–7 minutes per side.

 Eat without delay.