[Sca-cooks] Millet

[Terry Decker]

Probably it should be "before the dough crumbles."

The recipe is essentially that for a corn tortilla; flour, salt, and water. 
There is no wheat flour for gluten or fat or eggs for binder.  You are 
dependent on the starch in the flour for cohesion.  Too little water and the 
dough falls apart.  Too much water and the dough is sticky.  Just right and 
it forms a ball with a little bit of give that doesn't fall apart.  Shape 
and bake the dough at the right consistency  and the bread will hold 
together for a time.  It would need to be eaten fairly quickly or stored in 
a way to retain moisture.

Bear


Susan Lord wrote:
"The recipe that I will be developing - directly translated is:
Make dough with millet flour, salt and a little water, kneading it into
a round shape. Make it think [sic] if it is to be baked and thin if
fried. Cover the outer layer with sesame seeds, anise and green anise.
Cook immediately before the dough deteriorates."

You may want to change "think" to "thick". What is meant by "before the
dough deteriorates"? The word "deteriorates" doesn't seem appropriate
here. What is the dough doing?

Alys K.
-- 
Elise Fleming
alyskatharine at gmail.com
http://damealys.medievalcookery.com/
http://www.flickr.com/photos/8311418@N08/sets/