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Bread

Hard Yeast

A yeast-based flatbread made with flour, salt, and Indian meal, dried for storage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Hard Yeast

Ingredients

Directions

Make the dough

  1. Stir flour into the yeast to make a thick batter.

  2. Add salt and let it rise until light.

  3. Stir in Indian meal until stiff enough to roll.

  4. Let it rise again.

Shape the cakes

  1. Roll out thin and cut into cakes with a cake cutter.

Dry and store

  1. Dry the cakes in the shade on a clear, windy day.

  2. Once dry, store in a bag and hang in a cool, dry place.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Yeast
Ferments the dough so it rises and becomes light and airy.
Flour
Forms the batter and gives the dough its main structure.
Indian meal
Absorbs moisture and stiffens the dough so it can be rolled.

The step that matters

Drying the cakes fully. Drying removes moisture so the cakes keep without spoiling. If they are not dry all the way through, trapped moisture can encourage mold, so the cakes should be checked until they are fully dry before storing.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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