© 2016 Roan Mills
Site by Eric Theise
While the flavor of buckwheat is assertive enough it’s also interesting paired with chocolate. We love this version wrapped around bits of grilled chicken, sprinkled with a dusting of cinnamon and a sprinkling of chopped mint.
Serves 4-6 people
Prep: 30 min • Cook: 2 min • Ready in: 32 min
Combine the flour, cocoa powder, salt and the lard and mix until the fat has melded with the flour to create a mealy texture. Begin to mix in the water and once the dough begins to hold together begin to knead it gently until the dough is smooth and elastic. Cover the dough with a damp kitchen towel and allow it to rest for 10 minutes. Meanwhile, heat a 10" cast iron skillet or griddle over high heat. Divide the dough into 12 equal pieces and round these, using a gentle touch and cover the balls with the damp towel. When the skillet/griddle is hot, pull out a ball of dough, sprinkle flour on your work surface and press the ball flat with your hands. Using a rolling pin begin to flatten the dough with light pressure and working clockwise, roll the dough into a 6" disc. Lift the flatbread from one edge and allow it to drape across your hand. Transfer the flatbread in a swift motion onto the hot surface of the skillet. Bubbles will appear and it may puff. Flip it over after 30 seconds and cook the other side for 30 seconds. As the heat builds the cooking will go faster and the heat may need to be adjusted down. Keep the cooked flatbreads warm by stacking them on a towel-draped plate. Serve them while still warm. Leftovers can be reheated. Dampen the flatbread and toss it onto a hot griddle for 30 seconds on each side.
Recipe from the Roan Mills test kitchen