I am not sure I even know what cracked wheat is but I would have eaten a double portion of it, that’s how hungry I was this morning when I realized that I was out of steel-cut oats. Just as well because I am pretty sick of oats every morning. I craved something chewy, warm and savory. And I wanted it quickly. A breakfast burrito!!! Without the egg-ham-and-cheese filling, of course.
No fancy gadgets or ingredients needed. A bowl, a rolling pin, whole wheat flour, water, cast iron pan, and presto, breakfast hot off the griddle. To embellish and amuse the unleavened and unseasoned dough, I added a good measure of cayenne pepper and substituted stone ground yellow corn meal for 1/4 cup of the whole wheat flour.
The two spring onions and the jalapeno pepper made such a pretty picture on my glass cutting board. Not for long though.
Once the dough was finished with its ten minute nap, it was nicely relaxed and let itself be rolled out into a rectangle.
I scattered the veggies across it, rolled it up jelly roll style, and cut the resulting log into segments.
I rolled these little dough pillows into rounds and cooked them for about a minute in the hot cast iron pan. They looked good enough to eat. I slathered four of them with onion jam and enjoyed every morsel.
I cut the leftovers into wedges. Toasted in the oven for a few minutes, they made a fine semi-crunchy snack while I was composing this.
These were my ingredients:
3/4 cup whole wheat flour
1/4 cup stone ground yellow corn meal
1/4 teaspoon cayenne pepper
2 scallions, chopped
1 jalapeno pepper, seeded and minced
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