No-knead bread experiment gone wrong:
Added 1c of flax and chia seed to 2c flour. 1.5c water. Salt. Olive oil.
Didn't have yeast so I used a little baking soda and some old greek yogurt for the reaction acid to make bubbles hopefully.
After 3 hours I didn't want to wait overnight so it was cooked as flatbread on reusable parchment paper.
The first batch was 400/15min. Very flat result.
Second batch was more added water and 350/20min. The glutens had kicked in and dough was pretty rubbery. Fluffy pancake result.
Third batch I added half a container of old hummus to the dough. Not too bad. Same fluffy result with a little more flavor.
It wasn't too bad just plain, actually. Sorta like a nutty sourdough.
I tried rolling it up, brushed with olive oil, hummus on top, ham, mozzarella, cranberry goat cheese, and different spices.
Just plain ham and cheese w/garlic powder and S&P seemed to taste best.
