Roan Mills Bakery

In lean times flatbreads were made from just flour and water but in times of plenty they were enriched with fat and salt. This version is flaky and extravagant

While the flavor of buckwheat is assertive enough it’s also interesting paired with chocolate. We love this version wrapped around bits of grilled chicken, sprinkled with a dusting of cinnamon and a sprinkling of chopped mint

A quick fix, these buckwheat galettes make a great afternoon snack. Spread these with a spoonful of marmalade and serve alongside a cup of coffee or strong, black tea

These pancakes are tender and sweet and also gluten free. Serve them with fruit compote and fresh butter

Basically, any bread dough can be repurposed as a flatbread. Once the dough has developed it can be divided into golf ball sized pieces, rounded, rolled flat and cooked on a hot, cast iron skillet or griddle that has been brushed with oil. They can also be cooked on a Pizza stone in a 500 degree oven, brush the tops with oil before baking. These flatbreads will be soft and fluffy and tend to puff up while cooking. Serve the flatbreads while hot with dips, stews or as a wrap for a sandwich

A thoughtful cook, working with materials at hand, will discover that flatbreads are a vehicle for using up small amounts of leftovers, greens, herbs and bits of charcuterie. Here we include chopped chives as a riff on the classic Szechuan onion pancake. These are great served as an afternoon snack with a soy, garlic, chile and sesame seed dipping sauce

Aka tortillas, these are flatbreads with fat. Choose the fat: butter, vegetable shortening, coconut oil, or lard. These, alone or in any combination will bring a flaky texture to the flatbread and a more complex flavor that is irresistible. At the Roan Mills test kitchen we often use lard and prefer to render our own from humanely raised pigs

At its most basic, a flatbread is flour mixed with enough water to make a supple dough, somewhere around 50% hydration. Our Sonora flour is 100% stone milled with a gorgeous golden color and a soft wheat flavor that makes a flatbread in no time flat. Master this and redefine snacking. Similar to a naan or a pita bread

A good pancake recipe is indispensable for anyone seeking domestic bliss and ours is worth a try. Our Roan Mills Sonora flour is particularly well suited to pancakes with its golden color and sweet wheat flavor. Served with maple syrup and fresh butter or yoghurt and fresh berries, Breakfast feels like a celebration. The batter can be made ahead and stored in the fridge overnight or up to 1 day. Add a little milk to loosen it up as it will thicken upon standing

Quince trees are small and loaded with lumpy, golden fruits that are impossibly sour when raw but transform during cooking into fragrant, rose colored bites. Here we pair these with our baby spinach and toasted sesame seeds to complement the earthy flavor of our Emmer Spaghetti. A perfect ode to fall, this dish is a quick fix and nutritionally dense thanks to the 18% protein content of our emmer flour

Seasonally all these ingredients are available at the Roan Mills Bakery store and the Farmer’s Market

Seasonally all these ingredients are available at the Roan Mills Bakery store and the Farmer’s Market

A useful standby to have around in a well stocked pantry, crostini elevate leftovers into a gourmet treat

Another basic option is to create croutons from a revived loaf. Croutons are baked hard so that they can keep their shape and crunch when tossed into salads and soups

Homemade crumbs are very useful and easy to have on hand

This is a one time trick and it works really well even on bread that has dried into a rock hard state

The discarded starter can be used in pancakes and waffles or composted. It can also be dried and stored in a paper bag. Dried starter can be used to start a new sourdough starter

Tea drinks