Work Text:
Mining teams from Kal-Sharok carry this gluten free crispbread along on expeditions since it can last for weeks when stored properly. It can also be used in the home for periods of famine. The bread has a hole in the center for easy storage on an empty peg of your Builder's Towers set. Make them in different sizes if you want to play the game while you snack!
Special tools and ingredients:
A notched rolling pin. The notches create small holes to allow more air to flow through the dough during the baking process.
Truffles. Nugs naturally seek out truffles to eat—follow the nugs! Since truffles can be difficult to find, drying them and mixing small pieces in with salt stretches the flavor.
Ingredients:
1 cup buckwheat flour (plus a little extra for dusting)
½ cup oat flour
1 teaspoon yeast
¼ cup rolled oats
1 tablespoon unsalted butter, room temperature
½ cup + 1 teaspoon warm water
black or white truffle salt*
Directions
Mix the buckwheat flour, oat flour, and yeast in a medium bowl. Work the butter into the flour mixture with your hands until there are no lumps of butter left. Add the rolled oats and water, then mix with a wooden spoon handle or similar object until the dough is soft and sticky. Cover the bowl and let it rest at room temperature for 20 minutes.
Dust your workspace with buckwheat flour to keep the dough from sticking. Place the dough on the dusted surface and knead with your hands for about 5 minutes. The dough should feel springy when it’s done. Be careful to use as little as dusting flour possible so the dough doesn’t get too dry.
Put the dough back in the bowl, cover, and let it rest at room temperature again for about an hour. The dough will rise slightly as the yeast works its magic.
Heat your oven to a reasonable baking temperature (about 350°F). Place the racks at the top and bottom of the oven. Line two large baking sheets (18x13 inches) with parchment.
Dust your work surface with flour again. Place the dough on the surface and cut it into four pieces. Shape each piece into a round. Roll each round into an 8-inch circle using the notched rolling pin dusted in flour. You can use an 8-inch plate as a guide. Cut off any excess dough. Cut a 1-inch diameter circle in the center of the round. Using scraps cut from the four pieces, make a fifth round.
Place the circles on the baking sheets. Sprinkle lightly with truffle salt. Bake until firm and medium golden brown in color, about 18 to 20 minutes. Switch between racks in the middle of baking. Cool on the baking sheets before storing on your Builder’s Tower!
* White truffle tends to be slightly easier to find and slightly cheaper, but they are similar in flavor.
**Don't overdo it and make your bread too salty!