Girdle Cakes
Ingredients
Directions
Prepare the dough
Mix flour and a pinch of coarse sea salt in a bowl.
Gradually add water to form a soft dough.
Knead the dough until smooth.
Roll out the dough thinly on a floured surface.
Cut the rolled dough into quarters.
Cook
Preheat the griddle over an open fire.
Place the dough pieces on the griddle and cook until golden brown on both sides.
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
- Flour
- Forms the dough's structure, so the cakes hold together once rolled and cooked.
- Water
- Hydrates the flour so it becomes a soft, workable dough.
The step that matters
Cook until golden brown on both sides. Browning comes from Maillard reactions between sugars and proteins in the flour at high heat. Cooking too gently leaves the cakes pale and doughy, while too much heat scorches the outside before the centre is cooked through.
“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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