A closer look at the newly refurbished stone bed.
The pea gravel corner at the studio building soon to be guest house.
I also polyurethaned Gene’s blacksmith forge sign as it had faded back to almost bare cedar over the past few years. That sign now looks better than new!
Gene loves his newly revamped forge sign.
A page from the Country Gardens magazine with flatbread pictured.
Today I made a chicken pasta salad with vegetables for lunch and experiment with a new recipe for Ranch Flatbreads. This recipe was outstanding!
I adore this bread. I can also imagine it as the start of a wrap for a salmon and green “sandwich.” And if I leave out the savory herbs and add sweet ones like mint instead this would make a wonderful dessert wrap for homemade jam or sweetened fresh fruit.
Ranch Flatbread
(Originally from Country Gardens magazine, Fall 2015)
Ingredients:
2 ½ cup of plain Greek yogurt
1 tsp salt
2 Tbsp. ground dehydrated chives
1 Tbsp. ground dehydrated onion
1 Tbsp. ground dehydrated garlic
½ tsp. ground dehydrated dill
2 ½ cups of self-rising flour/King Arthur’s Whole Wheat
Olive oil for cooking
- In a large bowl stir together yogurt, salt, chives, garlic and dill.
- Add flour, stirring with a wooden spoon until dough forms, adding more flour as needed.
- Transfer to a floured surface (I used a marble cutting board.)
- Knead dough by folding and gently pressing for 10-12 strokes or until dough is smooth.
- Divide dough into eight balls (about 3 inches wide.)
- Cover dough and let stand for 20 minutes.
- Using your hands pat the dough out into a flat pita bread shape.
- Heat a 12”cast iron skillet over medium heat, brushing on olive oil on the pan’s surface.
- Add a flat bread round and cook one to two minutes or until puffed and brown, turning once.
- It helps to press with a spatula after flipping this encourages it to puff with steam.
- Repeat with remaining rounds.
- Serve warm.
I hope you like this flatbread recipe as much as I do!
Small House Homesteader, Donna
Small House Big Sky Homestead 